Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 4 of 4 for “"Gluten content"”.
-
Significance of gluten content as an index of wheat and flour quality
Typescript (photocopy).
-
Production of Selenium-enriched Wheat Protein Concentrates and Isolates for Enhancement of Wheat Flour Functionality
… Se-fortified wheat protein concentrates (WPC, gluten) and isolates (WPI) can be used for fortification of weak flours. Our earlier studies determined that up to 77% of the grain Se was retained in the endosperm. Rheological properties of the WPC, WPI and flour blends may reveal the role of Se …
-
THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH
… found to be positively correlated with protein content, grain hardness, wet gluten and dry gluten content, and was found to be negatively correlated with the gluten performance index. Significant correlations between shear rheology parameters were also found with gluten properties. Protein and …
-
Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum
… sorghum beers were even found to be very low in gluten.