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 7 of 7 for “"flour quality"”.
-
Significance of gluten content as an index of wheat and flour quality
Typescript (photocopy).
-
Development of a liquid starter for cracker sponges and factors affecting cracker flour quality
Typescript (photocopy).
-
Flour quality and dough stickiness of soft red winter wheat lines with and without 1B/1R translocations
… Farmers must produce wheat with good yield and quality to meet the high demands for wheat flour. To reduce disease and increase wheat yield, cultivars have been developed by replacing the short arm of chromosome 1B of wheat with the short arm of the 1R chromosome from rye (Secale cereale L.). …
-
Evaluating Methods of Screening for Pre-Harvest Sprouting in Soft Red Winter Wheat and the Effect of Delayed Harvest on Flour Properties
… Sprouting and weathering caused decreased flour quality due to lowered dough viscosity and decreased ability to withstand mixing and processing for baked goods. Due to its decreased quality, severely sprouted grain is sold for feed, at a lower price per bushel. Pre-harvest sprouting …
-
Effects of soaking and malting on thermal, functional and antinutritional properties of finger millet (Eluesine coracana L. Gaertn) flour
… malting durations of 24, 48, and 72 h. Sorghum flour exhibited high values for b*, c and hue, while the dark brown finger millet flour (DBFM) showed the highest L* value. The light brown finger millet flour (LBFM) recorded the highest redness (a) value. Gelatinisation onset temperatures were …
-
Effect of 1B/1R Chromosomal Translocation on Dough Rheology of Soft Red Winter Wheat Flour
… effects of the 1R rye chromosome on soft wheat flour quality and baking performance. The presence of the 1B/1R chromosomal translocation in wheat has been reported to provide disease resistance, but produce sticky doughs. The 1995-1996 and 1996-1997 SRWW flours were subjected to farinograph …
-
Investigations into the molecular interactions between Claviceps purpurea, the causal agent of ergot, and cereal hosts
… detrimentally affecting grain production and flour quality. Ergot also impacts human health directly through the ingestion of toxic alkaloids (found in very high levels in sclerotia), resulting in a condition known as ergotism. Currently, the content of ergot sclerotia in unprocessed cereal …