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Filtering by: Creator Bell, Adam R. Degree Field Food Science and Technology

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

Creator:

Adams, Mike R.

Abstract:

Wheat (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat-derived products is a result of the complex interactions of the polymeric components from the wheat endosperm. Changes in the functionality of these polymeric components, as a result of changes in growing conditions or...

Resource Type:

Masters Thesis

Full Text:

Predictions of Wheat-flour Dough Properties. AN ABSTRACT OF THE THESIS OF Mike R. Adams