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Some components of the volatiles from rye flour (Secale cereale)

Creator:: Prince, Marion
Abstract:: The volatile components of rye flour were isolated by steam distillation and trapped in cold traps under vacuum. After preliminary tests indicated the presence of carbonyl compounds, the distillate was reacted with 2,4 dinitrophenylhydrazine to convert the carbonyl compounds to their stable derivatives, 2,4 dinitrophenylhydrazones. Three classes of monocarbonyls were...
Resource Type:: Masters Thesis
Full Text:: : Andrea C. Mackey/ The volatile components of rye flour were isolated by steam distillation and

Properties of starch as related to the characteristics of starch-structured breads

Creator:: Walt, Marie Ann Rodgers
Abstract:: The purpose of the research was to investigate the chemical composition of five starches and the physical characteristics of their respective starch pastes as these properties relate to the characteristics of starch-structured breads. Starch-structured breads were prepared with five starches, corn, wheat, potato, arrowroot and waxy maize, used as granular...
Resource Type:: Masters Thesis
Full Text:: author wishes to express sincere gratitude for the guidance and advice of Dr. Andrea C. Mackey

Chemical attributes of muskmelon related to texture

Creator:: Dinus, Linda Ann
Abstract:: The purpose of the present study was to investigate the effect of a number of physical and chemical attributes upon muskmelon texture as described by sensory evaluation. Measurements of turgor pressure, percent moisture, total sugars, alcohol-insoluble-solids, three pectic fractions, total pectic materials, starch and cellulose were performed on 50 melons....
Resource Type:: Masters Thesis
Full Text:: MUSKMELON RELATED TO TEXTURE Abstract approved: Andrea C. Mackey ~rf The purpose of the present

Some properties of an enzyme hydrolyzed soybean protein

Creator:: Calkins, Jeanene Marie
Resource Type:: Masters Thesis
Full Text:: . Andrea C. Ma^Key Modified soybean protein was studied as to the effect of salts on foam stability

The effect of mixing at selected speeds and temperatures on the physical properties and baking behavior of doughs made from a northwest wheat flour

Creator:: Veal, Emagene Faye Elledge
Resource Type:: Masters Thesis
Full Text:: appreciation to Dr. Andrea Overman Mackey for the stimulating way in which she directed this study. lt is

Formula, dough mixing methods, and keeping qualities of sweet yeast roll mix

Creator:: Robins, Barbara Ann
Resource Type:: Masters Thesis
Full Text:: & !il(t)r filml'ra ,. In o R e d a c t e d f o r P r i v a c y .firilo il;ilro lrrFe tr rrstlgD R e

The effect of ingredient variation on chemically-leavened batter and dough products

Creator:: Strauss, Marianne
Resource Type:: Masters Thesis
Full Text:: sincere apprecia tion to Dr. Andrea Mackey, without whose sound counsel, guidance and interest, this

Application of the freeze-drying technique for microscopic study of fat in cake batter

Creator:: Pohl, Patricia Henry
Resource Type:: Masters Thesis
Full Text:: author ?jishes to express her sincere appreciation to Dr. Andrea lackey for her guidance in

The effect of freezing on microscopic structure and palatability of French-fried potatoes

Creator:: Lyman, Shirley Catherine Marie
Resource Type:: Masters Thesis
Full Text:: &WOfLEDGMEHTS The author wishes to express her sincere ap- preciation to Dr. Andrea Mac&ey for her guidance

Characteristics of frozen peaches as affected by various pre-freezing treatments

Creator:: Black, Verna Mae
Resource Type:: Masters Thesis
Full Text:: ...».,... 65 BmiOGMPBT ,. * 6a iOPPlMBIX . .... o ., ........ c 73 LIST OF TABLES Mi®. 2262

ScholarsArchive@OSU

Some components of the volatiles from rye flour (Secale cereale)

Properties of starch as related to the characteristics of starch-structured breads

Chemical attributes of muskmelon related to texture

Some properties of an enzyme hydrolyzed soybean protein

The effect of mixing at selected speeds and temperatures on the physical properties and baking behavior of doughs made from a northwest wheat flour

Formula, dough mixing methods, and keeping qualities of sweet yeast roll mix

The effect of ingredient variation on chemically-leavened batter and dough products

Application of the freeze-drying technique for microscopic study of fat in cake batter

The effect of freezing on microscopic structure and palatability of French-fried potatoes

Characteristics of frozen peaches as affected by various pre-freezing treatments

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