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Filtering by: Creator Giroux, Paul Non-Academic Affiliation Oregon State University. Graduate School Subject Flour -- Quality

Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft)

Creator:

Mattson, Jacob E.

Abstract:

This study examined changes in flour functionality during storage of grain and subsequent aging of flour milled from the grain. Freshly harvested grain was stored for 24 weeks and flour milled from the grain at specified time intervals after harvest (0, 3, 6, 12, and 24 weeks). For each milling...

Resource Type:

Masters Thesis

Full Text:

protein-1 (Gsp- 1). Pin-a and pin-b are the major polypeptides in friabilins (Gautier et al. 1994; Giroux
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
Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:

Fajardo Centeno, Carlos A.

Abstract:

Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...

Resource Type:

Dissertation

ScholarsArchive@OSU

Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft)

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

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

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