Cereal Science
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Research from the Cereal Science program. The program website may be found at https://www.ag.ndsu.edu/cerealscience
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Enhancing mechanical properties and water interactions of arabinoxylan films from corn bran through enzymatic-chemical modification
(North Dakota State University, 2024)Due to the need to replace non-biodegradable plastics, arabinoxylan (AX) films were evaluated for potential use in food packaging. The mechanical properties, hydrophobicity, and biodegradability of AX films were evaluated ... -
Decoding tofu quality: an integrative investigation of soybean seed characteristics and innovative evaluation approaches
(North Dakota State University, 2024)This research unravels the intricate relationship between soybean seed characteristics, geographical origin, and the resultant quality parameters of tofu. The study analyzed 178 soybean varieties from diverse regions, ... -
Effect of polyaccharides and proteins on refrigerated dough quality
(North Dakota State University, 2009)Refrigerated dough is considered one of the most popular dough products in the food industry. Consumers appreciate the convenience, storage stability, and good organoleptic properties of refrigerated dough products. ... -
Enhancing Bread Using High Temperature Extruded Lentil Flours
(North Dakota State University, 2010)Wheat proteins play a major role in determination of dough rheological properties and quality of baked bread. The main objective of this study was to evaluate the effects of extrusion speeds and lentil flour concentration ... -
Modeling and Analysis of Impacts of Right-Tum Lane Lengths
(North Dakota State University, 2010)Turn lanes have been studied for several decades, with focus being on left-tum lanes and for urban areas. The need for right-turn lanes has been studied using the impact of such turn lanes on both safety and operational ... -
Effect of Amylase Content and Gluten on Gelatinization and Retrogradation of Starch Blends and Starch/Gluten Blends and on Bread Staling
(North Dakota State University, 2010)Effect of amylase content and gluten on starch gelatinization and retrogradation properties, and consequently bread staling, still is not clear. In the case of starch and starch/gluten blends, information on the relationship ... -
Structural, Rheological and Biological Functionality of Fiber-Rich Fractions From Beans
(North Dakota State University, 2022)egumes have been reported as a good source of dietary fiber. This research aimed to understand how soluble dietary fiber (SDF) can be extracted from dry beans to enhance human health. Raw bean samples were ground with a ... -
Physicochemical Properties of Pre-Harvest Sprouted Hard Spring Wheat
(North Dakota State University, 2011)Pre-Harvest Sprouting (PHS) can cause severe economic loss in wheat grown across many areas of the world. Prolonged rainfall before harvest and high temperatures can contribute to the occurrence of PHS. Grain growers prefer ... -
Evaluation of Extraction Methods and Groat Type With Effects on Quality Analysis of Oat Beverage
(North Dakota State University, 2021)The recent uptick in consumption of plant-based beverages has forced companies to modify production methods to further optimize the process. The objective of this study was to evaluate how groat type, water to grain ratio, ... -
Phase Behavior of Concentrated Pea Protein Isolate-Pectin Mixture and Their Application
(North Dakota State University, 2020)Proteins and polysaccharides are the two major ingredients and often used together in processed food. In aqueous solution, protein–polysaccharide complexation leads to form either in one- or two- phase systems. In recent ... -
Fabrication and Characterization of Antifungal Essential Oil-In-Water Nanoemulsion Delivery System Targeting Fusarium Graminearum In Vitro and During the Malting Process
(North Dakota State University, 2019)Fusarium mycotoxins represent the most food safety concern for the malting industry. The complete prevention of Fusarium mycotoxins in the grains by limiting toxigenic fungi in the field and during storage is not practical. ... -
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 ... -
Investigation of Protein Composition in Historical and Modern Hard Red Spring Wheat Cultivars
(North Dakota State University, 2016)Many hard red spring (HRS) wheat cultivars have been released in North Dakota with improved traits. In this study, 30 HRS wheat cultivars released between 1910 and 2013 were investigated. The objectives of this study were ... -
Historical and Modern Hard Red Spring Wheat Comparison: Analysis of Proximate, Enzyme Activity, Phenolic Acid, and Starch Properties
(North Dakota State University, 2016)Some claim modern wheat is biochemically different from historic wheat and contributes to chronic diseases. This research was necessary to determine if any significant differences existed between historic and modern hard ... -
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 ... -
Composition and Stability of Phytochemicals during Food Processing
(North Dakota State University, 2015)Dietary phytochemicals are thought to reduce the incidence of chronic degenerative diseases. The concentration of these phytochemicals has been extensively studied, but less is known about their stability during food ... -
Quality and Estimated Glycemic Index of Bread Fortified with Soy Protein Isolate
(North Dakota State University, 2014)More than 25 and 79 million individuals in the U.S. have diabetes and pre-diabetes, respectively. Many individuals are required to monitor blood glucose levels. Glycemic index (GI), a measurement of how a food affects the ... -
Structurally Diverse Arabinoxylan Hydrolyzates: Their Activity as Immunomodulators and their Effect on Growth of Bacteroidetes
(North Dakota State University, 2015)Arabinoxylan (AX) is a plant polysaccharide which consists of a xylan backbone on which arabinose is substituted. Thirty structurally different wheat arabinoxylan hydrolyzates (AXH) were prepared by means of different ... -
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 ... -
Manufacturing Optimization of Non-Traditional Pasta Products
(North Dakota State University, 2015)A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked ...
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