Browsing Cereal Science by Title
Now showing items 1-20 of 43
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Application of Response Surface Methodology in the Development of Gluten-Free Bread with Yellow Pea Flour Addition
(North Dakota State University, 2012)Yellow pea (Pisum sativum L.) flour fortified gluten-free (GF) bread formulation was optimized by response surface methodology (RSM) and the final product was evaluated for shelf life and sensory acceptability. A second-order ... -
Assessing Microbial Stability and Quality of Green Beans Using Various Home Canning Methods
(North Dakota State University, 2013)Today many consumers follow processing methods recommended either from family members or the internet, which they interpret as being safe. Processing temperature profiles, survival of B. stearothermophilus spores, texture, ... -
Black Bean Milling
(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, ... -
Characteristics of Yam Composite Flour: Properties and Function of Bread and Tortilla Making
(North Dakota State University, 2017)Consumer interest in dietary fiber is on the rise as more information about its potential impact on health has become available. Flour from yam (Dioscorea rotundata) could have useful applications in the baking industry, ... -
Characterization of Edible Bean Flours: Properties and Functionality
(North Dakota State University, 2013)Consumption of pulses is considered part of a healthy diet. Therefore, the opportunity exists for development of new pulse-based ingredients. However, a better understanding of their properties is necessary. The compositional ... -
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 ... -
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 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 ... -
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 ... -
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 ...