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 246 for “"bread"”.
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Gluten-free bread : characterization and development of pre- and post- baked gluten free bread
… the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial …
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Extensional rheology of bread dough
We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient …
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Carbohydrate hydrolases and their role in bread production
From the completion of the baking process, loaf breads undergo changes which result in their appeal diminishing. Pentosans in wheat flour consist primarily of arabinoxylans with smaller levels of arabinogalactan often present. Commercial pentosanase preparations contain a range of xylanase and …
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Wheat and flour properties affecting tandoori bread quality
Wheat and flour properties affecting Tandoori bread quality were studied. Tandoori bread, baked in a Tandoor (oven), is a single layered flat bread which is consumed in many countries of non-oriental Asia as the dominant wheat based product. Among the 23 Australian wheat samples studied for the …
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The Nonenzymatic Browning Reaction of Whole Wheat Bread
… rats were fed diets composed of whole wheat bread which was made with one of the three sweeteners studied and added before or after baking and adequate vitamins and minerals for the animals' needs. The rats were divided into six groups, designated A through F. Groups A, C, and E were fed …
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Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA
… was to incorporate a potato product into bread as a partial replacement for wheat flour and to describe a collaborative process for the development of bread products in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and without added gluten, …
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Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains
… intake level. Cereal products, and in particular bread, are a major source of salt in the Western diet. Therefore, any reduction in the level of salt in bread could have a major impact on global health. However, salt is a critical ingredient in bread production, and its reduction can have a …
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Bacteria concerned in the making of salt-rising bread.
Salt-rising bread is a kind of leavened bread, which is made light not by the introduction of yeast, as with yeast cakes or by mechanical aeration or by carbon dioxide liberated from chemical compounds, such as baking powders, but by some ferment which is present in the ingredients used in starting …
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Design of a measurement device for bread dough proofing
The structure of yeasted breads is created during the multiple stages of bread-making: mixing, proofing, and shaping. These stages serve to develop a network of gluten and air bubbles which leaven the dough and allow it to rise and achieve its final form during baking. One of the most …
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Steamed bread based on pumpkin and millet and chickpea powder
Traditional bread is a Chinese traditional food which based on flour. Adding pumpkin, millet and chickpea powder to develop and improve recipe of bread. The new recipe can be improved the nutrientional value and flavor of steamed bread,
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Between us bread and salt : Battiri cuisine and al-’ūnah
Recently food-based reporting form large press agencies, such as the New York Times and others, have favored headlines and instances of resistance emanating from the home or domestic sphere. These timely concepts of the power of food and the kitchen to maintain, reinforce, and create an avenue for …
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A new method for enumerating rope spores in bread ingredients
Thesis (M.S.)--Michigan State University of Agriculture and Applied Science. Dept. of Microbiology and Public Health, 1961
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Linear to nonlinear rheology of bread dough and its constituents
… of a dough system. The mass production of bread has led to a need of machines that are able to handle and process large volumes of dough. An understanding of the deformational properties can aid in designing machines of this kind. Less obviously, the texture of the bread we eat is governed …
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The Effect of Antioxidants on Flaxseed Stability in Yeast Bread
… BHT, and ascorbic acid were added to flaxmeal breads to prevent rancidity. Six types of yeast leavened breads were evaluated: control (100% bread flour), flaxmeal (15%) bread, and flaxmeal (15%) bread that contained 0.01% respectively of BHA, BHT, BHA and BHT, and ascorbic acid. Vital wheat …
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Objects in Protest: Bread and Puppet Theater's (Non)Human Solidarities
Bread and Puppet Theater's use of performing objects offers an aperture to contemplate complex assemblages that blur lines between the human and the nonhuman. Drawing upon cultural studies, feminist materialism, circus studies, and puppetry studies, I consider both the bread and the puppets as they …
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Evaluation of Spring Wheat Genotypes for Nutritional and Bread-making Quality
… it the most widely used cereal ingredient for bread and other baked food products. In addition to superior bake quality, recent awareness on chemo-preventive benefits of wheat has encouraged breeders to develop cultivars with high phenolic compound levels that can potentially alleviate disease …
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