• Enhancing Bread Using High Temperature Extruded Lentil Flours 

  Gupta, Abhay (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 

  Chevuri, Pavan Kumar (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 

  Matkovic, Kornelija; (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 

  Lopez, Ana Magallanes (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 

  Lu, Haiyan (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 

  Olson, Brandon Robert (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 

  Lan, Yang (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 

  Wan, Jing (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 

  Orwat, Jordan (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 

  Malalgoda, Marie Maneka Rajini (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 

  Schwebach, Catherine Suzanne (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 

  Balic, Ratko Petro (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 

  Gebreselassie, Etsehiwot Yohannes (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 

  Fujiwara, Natsuki (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 

  Mendis, Mihiri Marini (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 

  Ekanayake, Lukshman Jayampathi (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 

  De La Peña, Elena (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 ...

• Factors Influencing the Formation of Zein and Gum Arabic Complex Coacervates 

  Wadhawan, Kirty (North Dakota State University, 2014)

  Complex Coacervates are mixtures of biopolymers such as proteins and polysaccharides. The objectives of this research were to (1) determine the optimum biopolymer ratio and pH for the formation of Zein protein and gum ...

• Black Bean Milling 

  Carter, Claudia Elizabeth (North Dakota State University, 2014)

  Black bean milling to produce whole-bean flour and cotyledon flour by using a centrifugal mill and a burr mill/roller milling system, respectively, were investigated. The effect of black bean seed pretreatment (cooked-dried, ...

• Prebiotics in Lentil (Lens Culinaris L.) 

  Johnson, Casey Ray (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) ...

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