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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

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

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

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

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

ScholarsArchive@OSU

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

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

Some flavor components of wheat

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

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

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

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