Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator Schlax, Michael C. Committee Member Penner, Michael Subject Noodles

Glutenin macropolymer in salted and alkaline noodles and its relation with dough properties and cooked noodle texture

Creator:

Ong, Yee-Ling

Abstract:

Glutenin protein molecules can form a large "macropolymer" which forms the elastic component of the gluten complex in wheat flour doughs. Little work has been done to investigate relationships between glutenin macropolymer (GMP) and noodle processing. GMP was isolated from flour of 4 wheat varieties; 3 hard- and 1 soft-grained...

Resource Type:

Masters Thesis

Full Text:

my graduate committee, Dr. James C. Peterson and Dr. Mike Penner for their comments and advices
Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:

Kongraksawech, Teepakorn

Abstract:

The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...

Resource Type:

Dissertation

Full Text:

graduate committee, Drs. Patrick Hayes, Michael Penner, Gary Hou, and Gregory Thompson. Also thanks Drs