Search
Now showing items 221-230 of 3438
Prebiotics in Lentil (Lens Culinaris L.)
(North Dakota State University, 2013)
Prebiotic carbohydrates are an important component of healthy diet. The objectives of this study were (1) to compare the concentrations of prebiotic carbohydrates in different lentil genotypes and growing locations and (2) ...
Variability in Arabinoxylan, Xylanase Activity and Xylanase Inhibitor Levels in Hard Spring Wheat
(North Dakota State University, 2012)
Arabinoxylans (AX), xylanase, and xylanase inhibitors have an important role in many cereal food processing applications. The effect of growing location (L), genotype (G), and their interactions (L ×G) on AX, apparent ...
Effect of Operational Parameters on Laboratory Determination of Malt Fermentability
(North Dakota State University, 2013)
Prediction and variability in malt fermentability is a concern for breeders and brewers. The primary purpose of this study was to determine the variation in fermentability using two different laboratory mash methods. Another ...
Growth of Fusarium Graminearum on Wheat Bran/Agar Cultures in Relation to Fusarium Head Blight Susceptibility
(North Dakota State University, 2012)
Research investigates the chemical basis for Fusarium head blight (FHB) resistance and initiating development of a screening test for resistant wheat genotypes. The focus is on minimizing cost of screening and gaining ...
Utilization of Modified Starch as a Fat Replacement in Bread
(North Dakota State University, 2015)
Since industrial revolution, scientist started to develop new bread formulations in order to improve bread quality and shelf life. This research investigated the effectiveness of octenyl succinate anhydride (OSA) modified ...
Effect of Flaxseed Fiber on Bread Quality Obtained from Frozen Dough
(North Dakota State University, 2012)
Fiber in frozen bread dough is thought to reduce the loss of yeast vitality and improve nutrition and quality of bread. The objective of this study was to determine the applicability of flaxseed fiber in frozen bread dough. ...
Selenium on Increasing Lentil (Lens Culinaris Medikus.) Grain Yield
(North Dakota State University, 2014)
Selenium is an essential element for mammals but it has not been considered as essential for higher plants. The effect of Se application on lentil grain yield, antioxidant activity, nitrogen fixation, and seed Se concentration ...
Phenolic Antioxidant-Linked Bioactive Enrichment in Black Beans (Phaseolus Vulgaris L.) To Screen for Health Benefits and Enhancement of Salinity Resilience
(North Dakota State University, 2016)
Dietary consumption of black bean has diverse human health benefits which can be targeted as part of dietary strategies for chronic disease management. A gap in knowledge currently exists regarding how to advance the ...
White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality
(North Dakota State University, 2012)
Wheat, an important crop in North Dakota and the United States, is often used for bread. Health
concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread.
This research investigated ...
Application of Response Surface Methodology in the Development of Gluten-Free Bread with Yellow Pea Flour Addition
(North Dakota State University, 2012)
Yellow pea (Pisum sativum L.) flour fortified gluten-free (GF) bread formulation was optimized by response surface methodology (RSM) and the final product was evaluated for shelf life and sensory acceptability. A second-order ...