Browsing Cereal Science by Title
Now showing items 6-25 of 41
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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 ... -
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 ... -
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. ... -
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 ... -
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. ... -
Effects of Pasteurization (Heating) on Milled Flaxseed Quality
(North Dakota State University, 2013)Current food industry practices include the use of pasteurization (heat treatment) as a means to reduce the microbial counts of flaxseed (Linum usitatissimum). Flaxseed was pasteurized using a dry air heat treatment of 148 ... -
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 ... -
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, ... -
Evaluation of Pea Protein and Modified Pea Protein as Egg Replacers
(North Dakota State University, 2012)Native yellow pea (Pisum sativum) protein isolates (PPIs) showed good foaming and emulsifying properties but a poor gelling characteristic. However, this can be corrected by Transglutaminase (TGase) treatment. PPIs were ... -
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. ... -
Factors Influencing the Formation of Zein and Gum Arabic Complex Coacervates
(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 ... -
Genetic and Phenotypic Assessment of Iron and Folate Concentration in Lentil (Lens Culinaris Medik.)
(North Dakota State University, 2015)Micronutrients and vitamins are chemical elements required in trace quantities for normal human growth and development. Micronutrients and vitamin deficiency is prevalent throughout the world. The first objective of this ... -
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 ... -
Hard Red Spring Wheat Quality Evaluation with Various Roller Mill Types and Breadmaking Methods
(North Dakota State University, 2016)Roller mill type and breadmaking methods might be a source of variation in the evaluation of the end-use quality of Hard Red Spring (HRS) wheat. In this study, various roller mill types and baking methods have been used ... -
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 ... -
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 ... -
Iron Biofortification Potential of Field Pea (Pisum Sativum L.)
(North Dakota State University, 2012)Iron (Fe) deficiency affects more than 3 billion of the global population. The objectives of this study were to (1) determine the genetic and environmental variation of seed Fe concentration and food matrix factors that ... -
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 ... -
Metabolite Profiling of Hard Red Spring Wheat (Triticum Aestivum) Inoculated with Fusarium Graminearum Utilizing Ultra High Pressure Liquid Chromatography-Quadrupole Time of Flight / Mass Spectrometry
(North Dakota State University, 2015)Fusarium Head Blight (FHB) of wheat is a fungal disease caused mainly by Fusarium graminearum. It has been a persistent worldwide problem for years causing substantial economic losses. Efforts to breed resistance in wheat ... -
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 ...