Browsing Cereal Science by Title
Now showing items 35-43 of 43
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Quality Improvement of Soymilk Processed from Two Soybean Varieties
(North Dakota State University, 2012)Five soymilk quality-related characteristics were investigated as affected by different grinding, heating, extraction methods and varieties. The five characteristics are (1) protein and solid recovery, (2) trypsin inhibitor ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
Whole Wheat Milling and Baking Studies of Hard Red Spring Wheat
(North Dakota State University, 2016)End product quality of whole wheat bread is affected by many complex parameters. The milling method and chemical composition of bran both affect whole wheat bread quality. When using a centrifugal mill, the combination of ... -
Whole-Wheat Flour Milling and the Effect of Durum Genotypes and Traits on Whole-Wheat Pasta Quality
(North Dakota State University, 2017)An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat (WW) flour. Ultra-centrifugal mill configured with rotor ...