Browsing Cereal Science by Title
Now showing items 23-41 of 41
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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 ... -
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 ... -
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 ... -
Physicochemical Properties of Commercial Gums and their Effects on Processing and Cooking Quality of Nontraditional Pasta
(North Dakota State University, 2012)Processing characteristics and quality of pasta made from durum flour and semolina and the physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta was ... -
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 ... -
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) ... -
Prediction of Wort Fermentability in Two-Rowed Barley Genotypes
(North Dakota State University, 2016)Fermentability is the parameter that describes the ability of yeast to turn sweet wort into alcohol. As the efficiency of this process is related with alcohol yield, it will regulate the amount of beer produced from a given ... -
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 ... -
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 ...