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Filtering by: Committee Member Ohm, Jae B.

Effects of gluten composition and molecular weight distribution on the noodle making potential of hard white wheats

Creator:

Ong, Yee-Ling

Abstract:

A set of flour samples with protein content ranging from 9.7 - 13.3 % was used for this study to evaluate the effectiveness of HMW-GS, SEHPLC and mixograph characteristics as screening tools for noodle texture. The sample set had a large variation in HMW-GS composition with Payne score ranging from...

Resource Type:

Undergraduate Thesis
Glutenin macropolymer in salted and alkaline noodles and its relation with dough properties and cooked noodle texture

Creator:

Ong, Yee-Ling

Abstract:

Glutenin protein molecules can form a large "macropolymer" which forms the elastic component of the gluten complex in wheat flour doughs. Little work has been done to investigate relationships between glutenin macropolymer (GMP) and noodle processing. GMP was isolated from flour of 4 wheat varieties; 3 hard- and 1 soft-grained...

Resource Type:

Masters Thesis

Full Text:

support during the rough times in my life. I also like to express my appreciation to Dr. Jae-Bom Ohm