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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, ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
Genome-Wide Association Mapping of Host Resistance to Stem Rust, Leaf Rust, Tan Spot, and Septoria Nodorum Blotch in Cultivated Emmer Wheat
(North Dakota State University, 2015)
Cultivated emmer wheat (Triticum turgidum ssp. dicoccum) is a good source of genes for resistance to several major diseases of wheat. The objectives of this study were to use genome-wide association analysis to detect ...