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Filtering by: Subject Soft wheat -- Storage -- Evaluation Subject Gelation

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