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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

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

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

Some flavor components of wheat

Creator:: McWilliams, Margaret Ann
Abstract:: The volatile flavor fraction of lightly milled wheat grown in eastern Oregon was isolated for study by two methods: steam distillation under vacuum and steam distillation at atmospheric pressure. The sample obtained under vacuum was extracted with ether which was then evaporated to yield the desired wheat essence. Steam distillation...
Resource Type:: Dissertation
Full Text:: ) (Date) Title: SOME FLAVOR COMPONENTS OF WHEAT Abstract approved: Andrea C. Mackej^ The volatile

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

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

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

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

The effect of mixing speed on the physical properties of cake batters with and without fat and emulsifier

Creator:: Valassi, Kyriake Vlassios
Resource Type:: Dissertation
Full Text:: feeling of gratitude to her major professor Dr. Andrea Mackey for her guidance, encourageux3nt

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

ScholarsArchive@OSU

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

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

Some properties of an enzyme hydrolyzed soybean protein

Some flavor components of wheat

Chemical attributes of muskmelon related to texture

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

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

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

The effect of mixing speed on the physical properties of cake batters with and without fat and emulsifier

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

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