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Thematische Bibliographien / Breadmaking / Dissertationen

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Dissertationen zum Thema „Breadmaking“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 11. März 2023

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1

Gan, Zhilin. "The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour." Thesis, King's College London (University of London), 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242897.

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2

Alava, Juan Manuel. "Formation and development of bread structure in high speed breadmaking." Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288681.

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3

Juwah, Charles Isitoa. "The microbiology and biochemistry of commercial pre-fermented doughs." Thesis, University of Strathclyde, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389697.

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4

Campbell, Grant M. "The aeration of bread dough during mixing." Thesis, University of Cambridge, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302951.

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5

Kindred, Daniel R. "Investigating heterosis for yield, breadmaking quality and nitrogen use efficiency in wheat." Thesis, University of Reading, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.412168.

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6

Tyler, Adam Michael. "Manipulating Rab GTPase activity in wheat to alter gluten quality for breadmaking." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12914/.

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In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialised vacuoles for the storage of protein. The important gluten proteins of wheat are transported to the protein bodies they are stored in by two distinct routes. One route consists of vesicles that bud directly off the ER, while the other involves transport through the Golgi (Arcalis et al, 2004). In plants, the RabD clade mediates ER to Golgi vesicle transport (Batoko et al, 2000). Available sequence information fo

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7

Thompson, Andrew. "The comparative performance of wheat cultivars and genotypes in different organic systems of production." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294863.

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8

Stinson, Jesse. "A quantitative method to evaluate the effect of xylanases in baking." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/19752.

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Master of Science<br>Food Science Institute<br>Fadi Aramouni<br>β-(1,4)-endoxylanases, commonly referred to as xylanases, have become integral to the industrial breadmaking process. This enzyme is known to cause improvement in dough rheology, loaf volume, and crumb grain. Significant research has been conducted regarding the structure, function, and inhibition of xylanases, but there is currently no quick and reproducible method to evaluate their effect in baking. The goal of this research was to develop a quantitative method for this purpose and to determine why the effect of xylanases varies

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9

Godfrey, David Daniel. "The impact of Nutrition on the Development, Composition and Breadmaking Quality of Wheat Grain." Thesis, University of Bristol, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503886.

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10

Salt, Louise Jane Patricia. "The role of the aqueous phase of dough in gas-cell stabilisation during breadmaking." Thesis, University of East Anglia, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.410502.

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11

Baasandorj, Tsogtbayar. "Hard Red Spring Wheat Quality Evaluation with Various Roller Mill Types and Breadmaking Methods." Diss., North Dakota State University, 2016. http://hdl.handle.net/10365/25923.

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Roller mill type and breadmaking methods might be a source of variation in the evaluation of the end-use quality of Hard Red Spring (HRS) wheat. In this study, various roller mill types and baking methods have been used to investigate whether they affect end-use quality evaluation of HRS wheat cultivars. In addition, a quality scoring system has been developed to determine if ranking of the HRS wheat cultivars would change when different roller mills and breadmaking methods were used. Both the roller mill type and breadmaking method had an effect on the end-use quality of HRS wheat cultivars.

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12

Pickett, Melissa M. "Study of gas cell stability during breadmaking using x-ray microtomography and dough rheology." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1674.

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13

Therdthai, Nantawan, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Modelling and optimisation of an industrial bread baking oven." THESIS_CSTE_SFH_Therdthai_N.xml, 2003. http://handle.uws.edu.au:8081/1959.7/545.

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In bread-making, the baking process is one of the key steps to produce the final product quality attributes including texture, color and flavor, as a result of several thermal reactions such as non-enzymatic browning reaction, starch gelatinisation and protein denaturation. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. In this study, an industrial baking process was divided into 4 zones. Experiments were conducted, and mathematical models were developed to account for the heat and mass contribution as well

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14

Suchy, Jerzy. "Physicochemical studies of SDS gel protein and its value for prediction of wheat breadmaking quality." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq23518.pdf.

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15

Kaur, Harkirat, and h_harkiratkaur@student rmit edu au. "Baking enzymes and microencapsulation strategies for retardation of staling." RMIT University. Applied Sciences, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20081203.133339.

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The staling of baked products remains a significant cause of economic loss due to the loss of enjoyment seen as crumb firming occurs. The aims of the current project have been to investigate the stability of amylases in bakery formulations. In addition, the impact of partial hydrolysis products of starch on staling is investigated. Specific assays were used to measure Ñ-amylase and Ò-amylase, in the presence of the other potentially interfering activity. Ñ-Amylase activity levels appeared to gradually increase during the proofing stages and then to decline upon heating of the dough. However

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16

Kuktaitė, Ramunė. "Protein quality in wheat : changes in protein polymer composition during grain development and dough processing /." Alnarp : Dept. of Crop Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a499.pdf.

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17

Mense, Andrew Lawrence. "Effects of aging new crop wheat and whole wheat flour on breadmaking quality and glycolipid composition." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15076.

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Master of Science<br>Department of Grain Science and Industry<br>Jon Faubion<br>Whole wheat flour has become a popular ingredient in baked goods. Consumers are seeking the added benefits of consuming healthy phytochemicals and bioactive compounds. As the demand for wholemeal flour increases it is important to understand the factors contributing to changes in whole wheat flour breadmaking quality as a function of both wheat and flour age. In wholemeal flour, the lipid composition appears to be a factor causing variable baking quality. Changes that occur in both freshly harvested wheat and m

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18

Stoerzinger, Karolyn M. "Effects of postmilling time and temperature on the breadmaking quality and lipids of whole wheat flour." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1669.

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19

Gooding, M. J. "Interactions between late-season foliar applications of urea and fungicide on foliar disease, yield and breadmaking quality of winter wheat." Thesis, Open University, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233232.

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20

Roy, Nandita. "Improvement of Australian wheat grain functionality for breadmaking by introgression of novel high-molecular weight glutenin subunits into Australian cultivars." Thesis, Roy, Nandita (2019) Improvement of Australian wheat grain functionality for breadmaking by introgression of novel high-molecular weight glutenin subunits into Australian cultivars. PhD thesis, Murdoch University, 2019. https://researchrepository.murdoch.edu.au/id/eprint/51075/.

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Bread wheat (Triticum aestivum) is one of the most important cereal crops in the world. It is an important component of human diet, chiefly as the main ingredient of the many available presentations of bread and noodles around the world. Wheat flour can produce dough with visco-elasticity properties, which is essential for bread making. Glutenin, a group of grain storage proteins, confers these visco-elasticity properties of dough. From the food production point of view, it is also called functional protein since it regulates end product quality. The breadmaking quality of Australian wheat cul

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21

Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/545.

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In bread-making, the baking process is one of the key steps to produce the final product quality attributes including texture, color and flavor, as a result of several thermal reactions such as non-enzymatic browning reaction, starch gelatinisation and protein denaturation. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. In this study, an industrial baking process was divided into 4 zones. Experiments were conducted, and mathematical models were developed to account for the heat and mass contribution as well

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22

Coelho, Maria do Rosário Ribeiro. "Incorporação de drêche de cerveja em produtos de panificação. Adaptação da fórmula e do processo." Master's thesis, ISA/UTL, 2013. http://hdl.handle.net/10400.5/5639.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The present work aimed to study the incorporation of Draff (about 20% fibre and 25% protein)and Sodium Stearoil Lactilate (SSL) at wheat flour to produce bread supplemented with fibre and protein. An experimental design was adopted based on the Response Surface Methodology with 5 levels and two variables: addition of draff and addition of SSL; given rise to 9 formulations plus two replicates of the central point (10% draff and 0.25% SSL). Farinografic tests were previously made to define the hydration levels of the formulati

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23

Schopf, Marina [Verfasser], Katharina [Akademischer Betreuer] Scherf, Katharina [Gutachter] Scherf, and Wilfried [Gutachter] Schwab. "Analytical and structural characterization of wheat gluten to predict its functionality in breadmaking / Marina Schopf ; Gutachter: Katharina Scherf, Wilfried Schwab ; Betreuer: Katharina Scherf." München : Universitätsbibliothek der TU München, 2021. http://d-nb.info/1236343271/34.

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24

Junior, Roberto de Moraes Junqueira. "Estudo da interação entre lipoxigenase da soja e ácido ascórbico nas propriedades reológicas e sensoriais de pães." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-05062007-101009/.

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A enzima lipoxigenase através da farinha integral de soja é amplamente utilizada na panificação com objetivos de branqueamento e melhora da reologia. Com base nesse pressuposto, o objetivo inicial deste estudo foi de observar a ação oxidante dessa enzima na presença de dois outros oxidantes (ácido ascórbico e peróxido de benzoíla) nas propriedades reológicas e sensoriais de pães. Sete misturas com diferentes combinações dos três compostos foram elaboradas utilizando-se um delineamento experimental do tipo \"centroide-simplex\", sendo aplicadas à farinha de trigo para o preparo de pães. A enzim

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Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040428.131506/index.html.

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Thesis (PhD) -- University of Western Sydney, 2003.<br>A thesis submitted to the University of Western Sydney in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Includes references pp.191 - 202, and appendices.

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Marangoni, André Luis 1976. "Pão de forma "zero trans" : estudo do efeito de diferentes óleos e gorduras na qualidade tecnológica dos pães." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256010.

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Orientador: Caroline Joy Steel<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T06:50:38Z (GMT). No. of bitstreams: 1 Marangoni_AndreLuis_D.pdf: 1214013 bytes, checksum: a252edf1c913d6c97e6f9530017bb9cd (MD5) Previous issue date: 2014<br>Resumo: A interesterificação é uma ferramenta fundamental para o desenvolvimento de gorduras "zero trans"; entretanto, comparada ao processo de hidrogenação, esta apresenta limitações, sobretudo no desenvolvimento de gorduras para uso em panificação. De acordo com a litera

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Maldonado, Alvarado Pedro Gustavo. "Facteurs déterminants du pouvoir de panification de l’amidon de manioc modifié par fermentation et irradiation UV." Thesis, Montpellier 2, 2014. http://www.theses.fr/2014MON20004/document.

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Compte tenu que la capacité de panification de l'amidon aigre, amidon de manioc modifié par fermentation et irradiation UV, n'a pas encore été complètement élucidée, l'influence du génotype et les traitements post-récolte sur le pouvoir de panification de l'amidon aigre a été l'objectif de ce travail. 13 génotypes de manioc de Colombie, cultivés à 1000 m. et 1700 m.p.n.m (3 de plaine et 10 d'altitude, respectivement) modifiés par fermentation (0 ou30 jours) et séchage (four ou soleil) ont été étudiés. Les analyses de la taille des granules, la viscosité d'empesage RVA et la viscosité intrinsèq

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28

Bell, Ruth Mary. "Extraction of arabinoxylan from animal feed and investigations into its functionality as an ingredient in bread dough." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/extraction-of-arabinoxylan-from-animal-feed-and-investigations-into-its-functionality-as-an-ingredient-in-bread-dough(a234da96-130a-45ac-912f-cbafb7f69880).html.

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Arabinoxylans (AX’s) are the predominant non-starch polysaccharides found in the structural matrix of cell walls in wheat grains, being present in large quantities in wheat bran, accounting for up to 25% of its composition. Their physicochemical properties define their functionality which can be beneficial in cereal-based products such as bread, where their addition could enhance the gluten matrix responsible for the aerated structure and quality of bread. Bioethanol production has grown rapidly, however, to be economically viable, cereal-derived first generation biorefineries need to adopt th

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Rogério, Walison Fábio. "El sabor de la mano en la masa del pan: artesanía, tradición y actualidad." Doctoral thesis, Universitat de Barcelona, 2019. http://hdl.handle.net/10803/666292.

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Hace aproximadamente cuarenta años que algunos estudiosos pronosticaban la desaparición de las panaderías artesanas a causa de la industrialización del sector y la falta de mano de obra especializada. Sin embargo, algunas de estas panaderías han resistido y se mantienen aún vivas hasta hoy. Esta investigación, de naturaleza cualitativa, ha buscado comprender, a través de la etnografía, cómo y por qué algunas panaderías artesanas tradicionales, como el caso que nos atañe aquí de Forn Elias, han resistido manteniéndose y funcionando desde hace más de un siglo. Al mismo tiempo, se ha pretendido c

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Cappa, C. "GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS." Doctoral thesis, Università degli Studi di Milano, 2012. http://hdl.handle.net/2434/169986.

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The aim of this PhD research project was to identify the formulations and to define the process conditions that most influence the quality and the shelf-life of gluten-free (GF) bread. Raw materials that are commonly used in GF bread production were first characterized, in particular as regards the rheological properties of different starchy gels during a short term ageing. Waxy rice flour (WRF) and rice bran (RB), at 25% and 50% substitution level, came out to be very effective in reducing gel stiffness and storage modulus (G’) of the mixtures containing corn starch (CS) or rice flour (RF). T

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Kihlberg, Iwona. "Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values." Doctoral thesis, Uppsala University, Department of Domestic Sciences, 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4529.

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<p>In order to study the <i>effect of production systems</i> aimed at sustainability<i> on product quality</i> and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.</p><p>Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for

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Vidal, Corominas Arnau. "Mycotoxins: presence and stability during processing of cereal based food." Doctoral thesis, Universitat de Lleida, 2017. http://hdl.handle.net/10803/404911.

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Mycotoxins are toxic secondary metabolites produced by fungi that contaminate various agricultural commodities either before harvest or under post-harvest conditions. The most important producing genera are Aspergillus, Fusarium and Penicillium. Mycotoxins can be present in a wide range of products and their intake is of concern because they can produce a wide range of harmful effects to human and animal. Cereal products represent one of the main sources of exposure to mycotoxins. Several mycotoxins have been identified up to the present, but those of special interest in food and feed safety a

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Diana, Pérez Marina. "Desarrollo de un pan de masa madre rico en GABA y péptidos IECA." Doctoral thesis, Universitat de Barcelona, 2014. http://hdl.handle.net/10803/284604.

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Existe una relación evidente entre el consumo de sal y el mayor riesgo de padecer hipertensión. La hipertensión es una enfermedad crónica que afecta a algo más del 40% de la población general adulta en España. El pan es uno de los alimentos básicos de la dieta humana siendo en España la principal fuente dietética de sodio en la población adulta. El uso de masa madre produce un pan con una notable mejora de las características nutricionales y sensoriales, incluyendo aroma, sabor, textura de la corteza y miga, así como un alargamiento de la vida útil del pan. En este contexto nace el proyecto de

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Wadhawan, Charanjeet Kaur. "Fundamental studies on vitality of gluten for breadmaking." 1988. http://hdl.handle.net/1993/16740.

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Fenn, Dora. "Effect of the 1BL/1RS translocation on breadmaking quality." 1992. http://hdl.handle.net/1993/18016.

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Fu, Bin Xiao. "Biochemical properties of wheat gluten proteins in relation to breadmaking quality." 1997. http://hdl.handle.net/1993/12273.

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Gao, Lei. "Physicochemical and structural studies of glutenin in relation to breadmaking quality." 1992. http://hdl.handle.net/1993/18532.

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Faraj, Abdul Kipruto. "Wheat flour protein solubility in relation to breadmaking quality of different genotypes." 1993. http://hdl.handle.net/1993/17523.

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Sodhi, Hatinder. "The stability of enzymes during breadmaking and their influence on staling characteristics." Thesis, 2003. https://vuir.vu.edu.au/18211/.

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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 saleability resulting from crumb firming. The aims of the current project have been to investigate some of the factors which may impact on staling, particularly the stability of amylolytic enzymes in bakery formulations. In addition, the role enzymic hydrolysis of starch in producing partial hydr

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Wu, Yangsheng. "Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential." 1985. http://hdl.handle.net/2097/27601.

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Ng, Perry K. W. "Relationship between high molecular weight subunits of glutenin and breadmaking quality of Canadian grown wheats." 1987. http://hdl.handle.net/1993/9437.

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Stuteville, Brian. "Comparision of white and whole wheat flour brews in the liquid ferment process of breadmaking." 1987. http://hdl.handle.net/2097/22526.

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David, Pratiba. "Breadmaking quality of durum wheat : effects of semolina particle size, fermentation time and glutenin molecular size." 2003. http://hdl.handle.net/1993/19866.

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Lin, Chen-hwa. "Preparation of high total dietary fiber material from wheat mill feed, and its utilization in breadmaking." 1988. http://hdl.handle.net/2097/22533.

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Unger, Christopher J. H. "The impact of sulphur on the breadmaking quality of Canadian Western Red Spring wheat in western Canada." 2009. http://hdl.handle.net/1993/3729.

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Canada Western Red Spring (CWRS) wheat (Triticum aestivum L. cv. AC Barrie) was grownl at twelve locations, over two growing seasons across western Canada, to study the impact of S fertilization on grain yield and quality of wheat. Treatments consisted of two rates of fertilizer S (0 and 20 kg ha-l) as ammonium sulphate and two rates of fertilizer N (26 and 100 kg ha-l) as urea in a factorial design. Soil and plant tissue tests were also evaluated for their ability to predict grain S concentration, grain N:S ratio, total S accumulation in the plant, and grain quality responses to S fertilizati

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Lukie, Christian Andrew. "Effects of genotype and environment on the breadmaking quality of Canada Western Extra Strong Red Spring wheat cultivars." 2009. http://hdl.handle.net/1993/3767.

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In 1995, The Canadian Wheat Board established a collaborative working group of researchers from the Canadian Grain Commission's Grain Research Laboratory, Agriculture and Agri-Food Canada's Cereal Research Centre, and the University of Manitoba's Department of Food Science to investigate the breadmaking quality of the CWES wheat class. The specific issues this group was to investigate the uniformity of cultivars within the class in terms of breadmaking quality, and the consistency of quality for each cultivar grown in different locations. In 1995, the CWES class comprised three registered cul

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Masuhara, Yasuo J. "Evaluation of breadmaking quality from common wheat quality parameters and fundamental rheological, chemical, and functional properties of wheat cultivars." Thesis, 1993. http://hdl.handle.net/2429/2025.

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The stress relaxation and deformability modulus of wheat doughs made from five groups of wheat cultivars of differing breadmaking ability were determined. Doughs made from poor breadmaking cultivars had greater rates of stress relaxation than doughs made from good breadmaking cultivars. Doughs made from hard wheats had a greater resistance to deformation (deformability modulus) than doughs made from soft wheats. The solubility, sulfhydryl, and disulfide content of gluten of the five groups of wheat cultivars were also determined. Gluten of poor breadmaking cultivars had greater sulfhydryl cont

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Jarvis, Chad Kelvin. "Growing season weather impacts on breadmaking quality of Canada western red spring wheat grown in producer fields across western Canada." Thesis, 2006. http://hdl.handle.net/1993/287.

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A study was conducted to quantify the relationships between growing season weather conditions and end-use quality of Canada Western Red Spring (CWRS) wheat (Triticum aestivum) grown in producer fields across western Canada (Alberta, Saskatchewan and Manitoba). Grain samples received an official grade at the Canadian Grain Commission and were milled into flour using a Buhler flour. Flour samples underwent an extensive analysis of flour, dough, and breadmaking quality. Daily precipitation amounts and maximum/minimum temperatures were accumulated for each field and then compared to quality data

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Hung, Tsui-Hwa Tracy. "Determination of L-ascorbyl 6-palmitate in breadmaking using reverse-phase high-performance liquid chromatography (HPLC) with electrochemical (EC) detection." 1986. http://hdl.handle.net/2097/22083.

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