Index Catalog // ScholarsArchive@OSU

Investigations of gluten proteins from functional and historical perspective

Creator:: Zhang, Ying
Abstract:: Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...
Resource Type:: Masters Thesis
Full Text:: : _____________________________________________________ Andrew S. Ross Wheat (Triticum aestivum) is one of the world’s major staple food

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:: : ________________________________________________________________________ Andrew S. Ross Glutenin protein molecules can form a large “macropolymer” which forms

Creating Test Baking Methods Specifically for Whole-Wheat Sourdough Breads, In the Context of Local Grain Economies

Creator:: Jansen, Victoria E.
Abstract:: Recently local grains have become an area of economic growth. Local grain products, including whole-wheat and sourdough products, are increasingly in demand for their health benefits, unique flavor profiles, and association with local food movements. These local grain economies are beginning to boom, but they lack the technical aid that...
Resource Type:: Honors College Thesis
Full Text:: Andrew Ross Recently local grains have become an area of economic growth. Local grain products

Shelf Life of Whole-Wheat Bread : Effects of Sourdough and Antimicrobial Sweeteners

Creator:: Chen, Daisy, Kunitomo, Kellen, Ross, Andrew, and Kongraksawech, Teepakorn
Abstract:: The Bread Lab Collective is a national group collaborating to develop nutritious, affordable, and approachable whole wheat sandwich bread. • The criteria of the project was to test the shelflife of whole-wheat sandwich bread with less than 7 ingredients. • Why Whole Wheat? ○ The “fiber gap” is a serious...
Resource Type:: Poster
Full Text:: Kunitomo Andrew Ross1, Teepakorn Kongraksawech1 Shelf Life of Whole-Wheat Bread: Effects of Sourdough

Effect of Genotype and Environment on Organic Winter and Spring Naked Barley Composition and Food Functionality

Creator:: Bunting, Jordyn S.
Abstract:: Naked barley is a rich source of fiber and phytonutrients but is not widely consumed by humans. The author contends that increasing population-wide consumption of wholegrain naked-barley would accrue a net positive public health benefit by helping to increase total fiber and phytonutrient consumption. Many of the leading causes of...
Resource Type:: Masters Thesis
Full Text:: : ___________________________________________ Andrew S. Ross Naked barley is a rich source of fiber and phytonutrients but is not

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

Creator:: Smith, Jordan L.
Abstract:: When wheat is exposed to rain in the period before harvest, it sometimes causes the problem of pre-harvest sprouting (PHS). Wheat that undergoes sprouting has poor end-use quality and is less valuable. In recent years, the U. S. Pacific Northwest (PNW) has experienced increased summer showers sometimes causing widespread PHS....
Resource Type:: Masters Thesis
Full Text:: : _____________________________________________________________________ Andrew S. Ross When wheat is exposed to rain in the period before harvest, it

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:: . Abstract approved: ________________________________________________ Andrew S. Ross Wheat

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:: Fajardo Centeno, Carlos A.
Abstract:: Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
Resource Type:: Dissertation
Full Text:: . Abstract approved: ___________________________________________________________________ Andrew S. Ross

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:: : ______________________________________________________ Andrew S. Ross This study examined changes in flour functionality during storage of

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: . Abstract approved: _____________________________________________________________________ Andrew S. Ross

ScholarsArchive@OSU

Investigations of gluten proteins from functional and historical perspective

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

Creating Test Baking Methods Specifically for Whole-Wheat Sourdough Breads, In the Context of Local Grain Economies

Shelf Life of Whole-Wheat Bread : Effects of Sourdough and Antimicrobial Sweeteners

Effect of Genotype and Environment on Organic Winter and Spring Naked Barley Composition and Food Functionality

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

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

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

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

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

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