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.
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Showing 1 to 20 of 111 for “"baked"”.
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Browning reaction in baked products
Call number: LD2668 .T4 1952 H31
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Browning reaction in baked products
Call number: LD2668 .T4 1952 H31
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VALORIZATION OF LESS COMMON GRAINS IN BAKED PRODUCTS THROUGH SPROUTING PROCESS.
… on dough rheology; and (iii) reformulating baked products with sustainable crops to promote innovative and eco-friendly food systems. In the case of oat, a literature review (Chapter 4.1) revealed that sprouting conditions—such as soaking time, sprouting duration, and stabilization …
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Chemical characterization of sorghum and millet grain and their use in baked products
Digitized by Kansas Correctional Industries
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Chemical characterization of sorghum and millet grain and their use in baked products
Digitized by Kansas Correctional Industries
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Gluten-free bread : characterization and development of pre- and post- baked gluten free bread
… to analyze the effects of xanthan gum on pre-baked dough formulations. Higher concentrations of xanthan gum were found to decrease the loss factor thus strengthening the elastic properties of the dough, elongating the linear viscoelastic region and increasing the viscosity of the dough. …
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Modification of Baked Cream Pie Formulations to Inhibit Surface Growth Ofstaphylococcus Aureus Mf 31 Without Refrigeration
Made available in DSpace on 2014-12-09T14:37:00Z (GMT). No. of bitstreams: 1 6915364.pdf: 4802956 bytes, checksum: bae65dedd91c74ff2213fb0b67ab8bc7 (MD5) Previous issue date: 1969
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BIOBASED APPROACHES AT MODULATING THE INTERACTION BETWEEN LEGUMES BIOPOLYMERS AND BIOACTIVES: A PERSPECTIVE FOR THE PRODUCTION OF BAKED GOODS
… the potential of sprouted legumes in fortifying baked goods, expanding their application in the food industry. Collectively, all these studies illustrate the impact of sprouting on various grains and legumes, improving their nutritional characteristics and viability as ingredients in functional …
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Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute
… whole egg; egg substitute) on the quality of baked custards. The egg substitute was a combination of dried egg whit e solids, dried low-fat, low-cholesterol egg yolk solids, and xanthan gum. Custard formulations served as prototypes for use in studies conducted in the Department of Food …
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Probing the distribution of gliadin proteins in dough and baked bread samples using conjugated quantum dots as a labeling tool
… probe to track gliadin protein in dough and baked bread samples. The type and quantity of gluten proteins and their subfractions, gliadins and glutenins, are critical for baked product functionality. Gliadin proteins are also able to activate coeliac disease which causes severe damages to the …
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Oven-Baked Architecture & Embodied Earth, Re-purposing a decommissioned quarry in Paarl, with a focus on the interface between people, architecture and the Earth
This dissertation is about architecture. However this dissertation is about what architecture isn't as well. It is an intersectional investigation into the boundaries of architecture and where they lie. This is understood in the context of people, architecture and the Earth. Where exactly does …
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The tolerance of some batters and doughs for fortification with non-fat dried milk solids
The merits of fortifying baked products such as biscuits, chocolate cakes, muffins, and yeast rolls with non-fat dried milk solids at six concentrations were compared. Baked products were used because the majority of older people consume fairly large quantities of them, and this group of people …
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Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish
… = 50) for fish and shellfish products (salmon: baked, poached; tilapia: baked, pan-fried; and shrimp: boiled) cooked to 64°C ± 1 and 74°C ± 1 were liked equally (p > 0.05), with mean hedonic scores falling between 6 (like slightly) and 7 (like moderately). A trained descriptive panel (n = 7) …
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The stability of enzymes during breadmaking and their influence on staling characteristics
Baked products continue to enjoy popularity in many parts of the world. This reflects the appealing sensory attributes of the fresh products, including the soft textural characteristics of the freshly baked goods. Staling remains a significant cause of economic loss in breads due to the loss of …
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Fortification of baked products with soy protein: studying the effects of baking with soy protein and potential use in the development of hands-on food science education modules
Soy protein ingredients are of interest for the development of high-protein bakery foods because soy is a plant-based protein that contains adequate amounts of all essential amino acids. Fortification of bakery foods with soy protein results in changes to physical properties (water absorption, …
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