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Now showing items 11-16 of 16
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 ...
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 ...
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 ...
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. ...
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 ...
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 ...