Browsing Cereal Science Masters Theses by Title
Now showing items 1-20 of 26
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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, ... -
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 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, ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 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) ...