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Wood flour

Creator:: Forest Products Laboratory (U.S.) and Reineke, L. H. (Lester Henry), 1900-
Abstract:: Revised June 1945.
Resource Type:: Technical Report
Full Text:: - materiel., the wood flour industry is not easy t o break into, and mortality among such ventures has been

Determination of milling quality of F₃ generation winter wheat hybrids by the micro-milling process

Creator:: Hall, William E. (William Elliott), 1922-
Resource Type:: Masters Thesis
Full Text:: . These factors among others include flour yield, bran clean-up, flow behavior and the amount of shorts

Possible associations between three procedures to measure noodle starch quality in winter wheat (Triticum aestivum L.)

Creator:: Weight, Chris (Christopher Thompson)
Abstract:: Until recently, the viscoamylograph had been the primary method for measuring starch as it relates to noodle quality in wheat. This method requires a large sample of flour and is time consuming. With the introduction of the rapid visco-analyser (RVA) in 1986 and the more recent flour swelling volume procedure,...
Resource Type:: Masters Thesis
Full Text:: : "1) wheat hardness and milling properties, such as particle size and flour yield; 2) starch

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

Creator:: Strauss, Marianne
Resource Type:: Masters Thesis
Full Text:: yield~d the best biscuits at all leTels ot shorten ing. For this flour, the optimum shortening level

Wood flour

Creator:: Forest Products Laboratory (U.S.) and Reineke, L. H. (Lester Henry), 1900-
Abstract:: Report originally dated August 1947. Reviewed and reaffirmed August 1961.
Resource Type:: Technical Report
Full Text:: for raw material, the wood flour industry is not easy to break into, and mortality among such ventures

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:: ..................................................................................43 Soft-wheat break-flour yield

Wheat flour arabinoxylans in soft wheat end-use quality

Creator:: Asawaprecha, Sunida
Abstract:: Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of this study was to observe interrelationships between wheat flour AX, SRC tests, and noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter. Cookie diameter is the most common index of...
Resource Type:: Masters Thesis
Full Text:: (WEAX) content but negatively correlated with break flour yield. In this set of samples, despite

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
Full Text:: grain and dose αA to a prescribed level. However, in excess, αA activity in flour can yield bread

Soft wheat flour cookies

Creator:: Mackey, Andrea C. (Andrea Clara Overman), Stockman, Joy, and Oregon State College. Agricultural Experiment Station
Abstract:: Published August 1957. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: cookies. Bake at 3250F. for 10 minutes. Yield, 4 dozen. Vanilla Wafers 1 cup cake flour, sifted before

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:: the physical properties and baking behavior of doughs made from a northwest wheat flour THE EFFECT

ScholarsArchive@OSU

Wood flour

Determination of milling quality of F₃ generation winter wheat hybrids by the micro-milling process

Possible associations between three procedures to measure noodle starch quality in winter wheat (Triticum aestivum L.)

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

Wood flour

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

Wheat flour arabinoxylans in soft wheat end-use quality

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

Soft wheat flour cookies

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

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