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 20 of 334 for “"flour"”.
-
High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values
Digitized by Kansas Correctional Industries
-
High fructose corn syrup; a replacement for sucrose in cakes made with all purpose flour and cake flour
… the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener. There was no significant differences of specific gravity of the batters, but the addition of HFCS decreased the linespread which was an indication of increased viscosity of the batter. The …
-
Lipid Binding in Worked Wheat Flour Doughs
… made of factors affecting lipid binding in wheat flour doughs. Simple flour water doughs, wetted by a method which avoided the introduction of mechanical work, were used to follow changes in lipid binding during the initial stages of dough mixing. Varying the moisture content of such doughs showed …
-
Studies on the rheology of flour dough
Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1960.
-
Hydrocyclone fractionation of chickpea flour and measurement of physical and functional properties of flour and starch and protein fractions
… the starch-protein separation from chickpea flour in order to increase the economic value of chickpea grain.The chemical composition of pin-milled chickpea flour was determined. The functional and physical properties of chickpea flour affecting starch-protein separation were determined. No …
-
Occupational exposure to flour dust and the associated respiratory outcomes among workers at a selected flour mill in KwaZulu-Natal
Submitted in fulfillment of the requirements for the Degree of Master in Health Sciences: Environmental Health, Durban University of Technology, Durban, South Africa, 2022.
-
History of the Flour Milling Industry of Minneapolis
University of Minnesota Masters thesis. June 1916. 1 computer file (PDF); 71 pages.
-
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 …
-
Controlling flour protein level by use of air separation
Call number: LD2668 .T4 1963 V81
-
Controlling flour protein level by use of air separation
Call number: LD2668 .T4 1963 V81
-
Comparison of soy-flour hydrolysates for wood adhesive systems
… soy-protein adhesives were made from defatted flours and were dispersed in alkaline solutions to denature proteins and make more polar amino acid groups available for adhesion bonding. Recent research has focused on soy flour adhesives due to increased phenol prices and environmental concerns …
-
Enzymic extraction of protein from coconut flour (Cocos nucifera)
… and amorphous cellulose when grown on coconut flour-solka-floc (2:1) medium at 31°c for 11 days. For the first time, the pH and temperature optimum for the maximum activity of the enzyme was established. The potency of the enzyme increased by serial culturing of the mold on the same medium. …
-
Clock-based segmentation in the red flour beetle Tribolium castaneum
In Drosophila, all segments form in the blastoderm where morphogen gradients spanning the entire anterior-posterior axis of the embryo provide positional information. However, in the beetle Tribolium castaneum and most other insects, a number of anterior segments form in the blastoderm, and the …
-
Investigation into interactions between emulsifiers and wheat starch/wheat flour
… products. However, how OLA interacts with starch/flour in baked products or how that interaction affects product quality is not well understood. The objective of this study was to understand the interactions between normal wheat starch and these emulsifiers, as well as the differences between SSL …
-
A Tropical Flour: Manioc in the Afro-Brazilian World, 1500-1800
This research follows the movement of the American tropical root crop manioc [Manihot esulenta] throughout the Afro-Portuguese world between ca. 1500 to ca.1800. In addition to tracing the spatial movement of the plant, this thesis will also show how manioc was culturally redefined as an African …
-
Functional Properties of Breadfruit Flour and Its Application in Processed Meat
… and functional properties of breadfruit flour and comminuted beef/beef emulsions prepared with breadfruit flour were studied. The breadfruit flour was compared with traditional flour sources (wheat, soy, corn, tapioca) and a tropical flour source (banana). Native breadfruit flour had high …
Page 1 of 17