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Dissertations / Theses on the topic 'Flour – Quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Gritsenko, Maria. "Effects of composite flours on quality and nutritional profile of flour tortillas." [College Station, Tex. : Texas A&M University, 2009. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-323.

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2

Papantoniou, Eleni. "Flour lipids and their functional role in biscuit quality." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428124.

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3

Keppler, Silvia. "Dry heat treatment of flour : addressing quality and safety implications." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7586/.

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High ratio cake formulations such as sponges and cupcakes are well appreciated by the market due to their favourable attributes like sweet taste, moist mouthfeel, and tender texture. To bake a successful cake of such kind, it is necessary to change flour functionality. This can be done by dry heat treatment. The aim of this work was to investigate the dry heat treatment of flour and to implement it on a novel thermal processing equipment, the Revtech system, for the production of high ratio cake flour. For this purpose, flour was heat treated in lab-scale experiments at accurately controlled t

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4

Kalitsis, John. "A Multi-Stream Quality Monitoring and Control System for Flour Mills." Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/29558.

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Flour mills require a significant capital investment and operate at low returns, with wheat representing the highest operating cost. This thesis explores opportunities to improve milling plant and raw material use, increasing the rate of return of a milling operation. Options considered included optimising flour mill performance using experimental process optimisation techniques, mathematical computer modelling for flour stream blending, and low-cost inline near-infrared sensors to achieve continuous real-time measurement of end-product and intermediary flour streams. This thesis aims to demon

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5

Uchechukwu-Agua, Amarachi Divine. "Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’)." Thesis, Stellenbosch : Stellenbosch University, 2015, 2015. http://hdl.handle.net/10019.1/97142.

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Thesis (MSc Food Sc)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: Cassava flour is recommended for substitution with wheat flour in composite flour for baking. The potential use of cassava flour in the food and pharmaceutical industries is attributed to its gluten-free nature and excellent functional properties. However, optimum packaging solution and storage conditions for cassava flour is critical in maintaining the quality attributes and shelf-life stability during storage. Therefore, this study focused on investigating the effects of package types (plastic buckets, low density

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6

Khaskheli, Muhammad. "Some aspects of the production and quality improvement of fermented milk/cereal mixture (Kishk)." Thesis, University of Glasgow, 1998. http://theses.gla.ac.uk/38917/.

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Kishk is a very popular dried fermented milk/cereal mixture consumed in many countries of the world. The manufacture of Kishk is based on traditional methods, and may differ from one region to another. In the present study, the following aspects were investigated: First, standardising the production of laboratory-made Kishk; after using different ratios of wheat Burghol and yoghurt, a ratio of 1:4 was found to be suitable. Second, evaluating the compositional quality of Burghol made from different varieties of oats and barley, and the effect of these cereals on the overall characteristics of K

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7

Arora, Sapna. "The effect of enzymes and starch damage on wheat flour tortilla quality." Texas A&M University, 2003. http://hdl.handle.net/1969.1/4864.

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Specific enzymes have been used to improve flour quality for bread but enzyme action in tortilla flour has not been investigated. Two different wheat flours were prepared into tortillas using laboratory-scale, commercial equipment with fixed processing parameters. Dough and tortilla properties were evaluated using subjective and objective methods. Tortillas were stored in plastic bags at 22ÃÂ°C for evaluation. The effects of nine enzymes (amyloglucosidase 1, amyloglucosidase 2, bacterial 1, bacterial 2, fungal, maltogenic 1, maltogenic 2, malted barley and xylanase) on quality of wheat flour

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8

Roets, Carien. "Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2800.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.<br>Endoxylanases are known to improve dough stability, oven spring, loaf volume, crumb structure and shelf life. The use of endoglucanases (cellulases) usually results in increased bread loaf volume, bread score and reduced crumb firmness. Even though bakeries use ‘pure’ enzymes in their formulations, they are supplied with an enzyme mixture which can contain up to five different enzymes. These mixtures often also include an emulsifier and ascorbic acid. To compare the ability of endoxylanase and endoglucanase to impro

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9

Olewnik, Maureen Cecilia Noonan. "Predicting commercial scale baking quality characteristics of wheat and flour using NIR /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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10

Maddakandage, Dona Jayani Chathurika Sandarani. "Comparative Study on Hulled Wheats Kernel, Flour, Dough Quality and Dietary Fiber Variation." Thesis, North Dakota State University, 2020. https://hdl.handle.net/10365/32131.

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This study was conducted to evaluate the kernel, flour and dough qualities and dietary fiber content of hulled wheats. Experimental design was separate randomized complete block designs for hulled wheat species with four field replicates. According to the results, significant differences (p<0.05) were observed in kernel quality, flour, and dough quality compared to common bread wheat. Einkorn and spelt reported significantly lower insoluble dietary fiber and total dietary fiber content, in contrast emmer had contents with both higher and lower genotypes. Interestingly, few genotypes of hulled

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11

Clark, Elizabeth. "Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32504.

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Master of Science<br>Food Science Institute<br>Fadi Aramouni<br>Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as an alternative to gluten-containing flour and may aid in alleviating food insecurity. This study assessed the effects breadfruit flour contributes to gluten-free bread quality. Breadfruit flour was included at a baker’s percentage (0, 20, 35, 50%) of a gluten-free flour blend, and was treated with various leavening agents (yeast, 15% baking powder, 20% baking powder) to create varying gluten-free bread formulas. Density and pH of each bat

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12

Hillen, Cassandra. "Sensory and Quality Attributes of Deodorized Pea Flour Used in Gluten-Free Food Products." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28135.

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Yellow pea (Pisum sativum L.) flour was deodorized using high-pressure solvent extraction (HPSE) with ethanol and water as solvent. These flours were evaluated in gluten-free (GF) baked goods. Sensory evaluation, volatile analysis, and laboratory quality testing were completed to determine the impact on flavor, aroma, and flour quality. The HPSE pea flours obtained from 1:1 and 3:1 ethanol and water were tested against a control pea flour in cake and cookie sensory tests. Both showed significantly higher (P<0.05) acceptance scores for flavor, texture, and overall acceptance, but acceptance was

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13

Frederick, Emily J. "Effect of sorghum flour composition and particle size on quality of gluten-free bread." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1821.

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14

Kim, Renee Boyoung. "Quality preferences for wheat and wheat flour, noodle wheat markets in Japan and South Korea." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0010/NQ60313.pdf.

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15

Baasandorj, Tsogtbayar. "Dark, Hard and Vitreous (DHV) HRS Wheat Kernel Content Effect on Flour and Baking Quality." Thesis, North Dakota State University, 2014. https://hdl.handle.net/10365/27296.

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Kernel vitreousness is an important grading characteristics of Hard Red Spring (HRS) wheat in the U.S., as subclasses vary in the dark, hard and vitreous kernel (DHV) content. This research investigated different subclasses of HRS wheat on flour and baking quality characteristics. The U.S. Regional Crop Quality Survey samples from three consecutive years were used for subclass segregation. Samples were milled, and flour quality and bread baking characteristics were evaluated for both regional and protein composites. A significant (P<0.05) difference in the flour water absorption was found betw

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16

Lindgren, Amber Lee. "Solvent Retention Capacity and Quality Parameters of Whole Wheat Flour from Hard Red Spring Wheat." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28066.

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A relatively new method, solvent retention capacity (SRC), is used to determine flour end-product quality. SRC was designed for soft wheat, which is used for baking cookies. The use of SRC to evaluate Hard Red Spring (HRS) wheat quality has not been conducted extensively. Eight HRS wheat cultivars from four different locations and two crop years were milled into refined and whole wheat flours. The samples were analyzed for phenotype, genotype, and environmental effects on flour composition, dough and bread quality. The SRC method was used to determine correlations between refined and whole whe

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17

Swindler, Jonathan Myers. "Effect of Enrichment-Bleaching and Low Oxygen Atmosphere Storage on All-Purpose Wheat Flour Quality." BYU ScholarsArchive, 2013. https://scholarsarchive.byu.edu/etd/4064.

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All-purpose wheat flour is a useful long-term storage commodity, but is subject to off-odor formation. Although flour stored in a low oxygen atmosphere should inhibit rancid odor formation, it elicits consumer complaints about odor. The purpose of this study was to examine off-odor development in all-purpose wheat flour during ambient and elevated storage by determining the effect of low oxygen atmosphere and enrichment-bleaching on quality as measured by, free fatty acids (FFA), flour descriptive sensory analysis, conjugated dienes, headspace volatiles, bread consumer sensory analysis, color,

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18

Villarino, Casiana Blanca Jucar. "Maximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour." Thesis, Curtin University, 2014. http://hdl.handle.net/20.500.11937/1393.

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Australian sweet lupin (ASL) addition to bread has potential to increase its nutritional quality. ASL variety significantly affected ASL-wheat bread quality, related to varietal differences in composition and flour particle size. Factorial analysis identified the most significant process parameters affecting ASL-wheat bread quality. Response surface methodology identified optimal levels of process and formulation parameters to deliver ASL-lupin bread with maximum ASL incorporation combined with acceptable physical quality and consumer acceptability.

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19

Danielson, Erin Marie. "Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/33595.

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The goal of this research is to determine the effects of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread loaves compared to controls, and to determine sensory attributes of bread loaves using quantitative descriptive analysis (QDA). Protein fractions were obtained through the use of isoelectric precipitation. The pH 4.8 precipitate was found to yield the greatest LOX activity when compared with other fractions (p<0.05). The addition of pH 4.8 precipitate improved rheological properties of bread dough, examined in a farinograph, when co

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20

Wainwright, Andrew R. "Sources of variation in biscuit flour quality with special reference to damaged starch and particle size." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260240.

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21

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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22

Conforti, Frank D. "The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour." Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54341.

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The purpose of this research was to examine the relationship of the protein and lipid content of soft wheat flour to baking quality and their changes as a result of chlorination. Coker 916, soft red winter wheat, was grown under different fertilization treatments involving rate and application time to alter protein content. One-half of all flour treatments were subjected to chlorination. The lipid and protein content, gliadin and glutenin composition, microstructure, rheological properties, ash, pH and color were examined. Baked angel food cakes were evaluated by volume, tenderness, color, co

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23

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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24

Schwarzlaff, Sabine S. "Flour quality and dough stickiness of soft red winter wheat lines with and without 1B/1R translocations." Diss., Virginia Tech, 1995. http://hdl.handle.net/10919/39604.

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Wheat (Triticum aestivum L.) is one of the major cereals of the world. 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.). This wheat-rye translocation, 1B/1R, carries linked genes which makes these wheat cultivars more disease resistant and higher yielding. Unfortunately, the 1B/1R translocation in hard wheats has been shown to produce undesirable charact

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25

Deng, Lingzhu. "Whole-Wheat Flour Milling and the Effect of Durum Genotypes and Traits on Whole-Wheat Pasta Quality." Diss., North Dakota State University, 2017. https://hdl.handle.net/10365/26737.

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An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat (WW) flour. Ultra-centrifugal mill configured with rotor speed of 12,000 rpm, screen aperture of 250 ?m, and seed conditioning moisture of 9% resulted in a fine WW flour where 82% of particles were <150 ?m, starch damage was 5.9%, and flour temperature was below 35?C. The single-pass and multi-pass milling systems were evaluated by comparing the quality of WW flour and the subsequent WW spaghetti they produced. Two single-pass mi

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Schwarzlaff, Sabine Susanne. "Flour quality and dough stickiness of soft red winter wheat lines with and without 1B/1R translocations /." This resource online, 1995. http://scholar.lib.vt.edu/theses/available/etd-10042006-143854/.

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27

Marston, Kathryn G. "Effect of sorghum flour treated with ozone and heat on the quality of gluten-free bread and cake." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2266.

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28

Baharudin, Sherifah. "The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour." Thesis, Curtin University, 2016. http://hdl.handle.net/20.500.11937/59105.

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Lupin has health benefits but low consumer acceptability due the beany flavour caused by Lipoxygenase (LOX) enzyme. To improve this acceptability the beany flavour needs to be removed. Three types of heat treatment were used to reduce the LOX in lupin. Oven heating at 5 minutes and 80˚C was optimum. Up to 40% lupin was incorporated into chapatti without affecting overall acceptability. The results demonstrate that LOX activity can be reduced by heat treatment.

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29

Dogan, Seyhan Firdevs. "Effects Of Different Batter Formulations On Quality Of Deep-fat Fried Chicken Nuggets." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605088/index.pdf.

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The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity, and cooking yield of nuggets were determined for 3, 6, 9 and 12 minutes of frying tim

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30

Deliephan, Aiswariya. "Exposure of wheat to flameless catalytic infrared radiation on temperatures attained, wheat physical properties, microbial loads, milling yield, and flour quality." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15707.

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Master of Science<br>Department of Grain Science and Industry<br>Bhadriraju Subramanyam<br>Organic, hard red winter wheat of 11% moisture was tempered with distilled water to moisture levels of 16 and 18% and held for 8, 16, and 24 h. At each moisture and holding time wheat was unexposed (control) or exposed to infrared radiation for 1, 1.5, and 2 min using a bench-top flameless catalytic infrared emitter. The mean external grain temperatures for 16% mc wheat measured with thermocouples during infrared exposure of 1, 1.5, and 2 min ranged from 77.4-83.1, 93.7-101.2, and 91.2-98.3°C, respective

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31

Watson, Benedette. "Use of marker assisted selection for the introgression of quality traits from Australian into Chinese wheats." University of Southern Queensland, Faculty of Sciences, 2008. http://eprints.usq.edu.au/archive/00006290/.

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[Abstract]Quantitative Trait Loci (QTLs) for polyphenol oxidase and xanthophyll have a significant impact on variation in wheat flour for noodle colour and colour stability. QTLs from two Australian wheat cultivars, Sunco and Tasman, have been backcrossed into two Chinese wheat varieties, Chuanmai 22 and Mianyang 11, to assess marker predictability for these important traits in significantly different genetic backgrounds. The concept of Marker-Assisted-Selection (MAS) is being trialled in this study as a proposed method for wheat improvement. In this approach molecular markers are used in conj

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32

Samborskytė, Milda. "Moliūgų vaisių (Helianthus tuberosum L.) panaudojimas kiaulių mityboje ir jų įtaka kiaulių mėsos produkcijai ir mėsos kokybei." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233016-72888.

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Tiriamasis darbas buvo atliktas siekiant ištirti moliūgų vaisių miltų (Helianthus tuberosum L.) poveikį kiaulių augimo dinamikai ir produkcijos formavimuisi, pašarų virškinamumui bei sveikatingumui.<br>This research project was conducted to investigate pumpkin fruit flour (Helianthus tuberosum L.) impact on pig growth performance and product formation, feed digestibility and wellness.

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Burt, Kelly R. "Evaluating Methods of Screening for Pre-Harvest Sprouting in Soft Red Winter Wheat and the Effect of Delayed Harvest on Flour Properties." Thesis, Virginia Tech, 2008. http://hdl.handle.net/10919/36397.

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High pre-harvest rainfall in 2006 caused significant pre-harvest sprouting (PHS) and weathering throughout the mid-Atlantic soft red winter wheat (SRWW) (Triticum aestivum L.) growing region. 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 negatively affects the chain of production from the field to baking operations. The purpose of this research was to eval

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34

VALE, Ghena Catarina Carneiro do. "Proposta de um modelo de avaliação dos atributos da qualidade de um produto com apelo cultural face a concorrência baseado em combinações de servqual." Universidade Federal Rural de Pernambuco, 2016. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/4434.

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Submitted by Mario BC (mario@bc.ufrpe.br) on 2016-05-16T13:01:10Z No. of bitstreams: 1 Ghena Catarina Carneiro de Vale.pdf: 1998545 bytes, checksum: 082584366f66c744ff064b17ffc1be49 (MD5)<br>Made available in DSpace on 2016-05-16T13:01:10Z (GMT). No. of bitstreams: 1 Ghena Catarina Carneiro de Vale.pdf: 1998545 bytes, checksum: 082584366f66c744ff064b17ffc1be49 (MD5) Previous issue date: 2016-02-29<br>A foodstuff product that is always present in the meals of Brazilians, especially in the Northeast of Brazil, manioc flour is considered a complete meal. Nowadays, the production scenario of

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ANGELICOLA, Martina. "High amylose wheat flours for the development of healthy cereal based foods." Doctoral thesis, Università degli studi del Molise, 2022. https://hdl.handle.net/11695/114589.

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Numerose evidenze scientifiche hanno dimostrato che la dieta ha un ruolo centrale nella prevenzione delle malattie, infatti gli alimenti non solo hanno il compito di soddisfare i fabbisogni fisiologici dell’organismo, ma possono anche prevenire malattie legate all’alimentazione. In questo contesto, i tecnologici alimentari lavorano per lo sviluppo di alimenti innovativi e salutistici anche per rispondere alla crescente richiesta da parte dei consumatori di questa tipologia di prodotti. Sulla base di queste considerazioni, i cereali giocano un ruolo importante, poichè sono una fonte di carboi

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Makgoba, Setlabane Samuel. "Evaluation of different South African wheat cultivators under irrigation for quality and yield parameters in Limpopo Province, South Africa." Thesis, University of Limpopo (Turfloop Campus), 2013. http://hdl.handle.net/10386/1122.

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Thesis (M.Sc. (Agronomy)) --University of Limpopo, 2013<br>In South Africa, wheat ranks first among the winter cereal crops produced and plays an important role in the country’s economy. The study was conducted to evaluate different South African wheat cultivars under irrigation for quality and yield parameters in Limpopo province. A field experiment was conducted during 2011 winter growing season under irrigation at the University of Limpopo experimental farm (Syferkuil). Eight wheat cultivars namely: Olifants, CNR 826, SST 347, Baviaans, Duzi, Steenbrass, SST 356 and Krokodil were laid out i

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Slađana, Rakita. "Evaluacija kvaliteta pšeničnih sorti sa teritorije Vojvodine procenom reoloških karakteristika testa." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2018. https://www.cris.uns.ac.rs/record.jsf?recordId=105545&source=NDLTD&language=en.

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Uprkos brojnim tradicionalnim reolo&scaron;kim metodama koje se već dugi niz godina koriste u proceni kvaliteta bra&scaron;na, postoji potreba za razvijanjem novih metoda, pomoću kojih bi se za kratko vreme i uz ograničenu količinu uzorka mogao uspe&scaron;no predvideti kvalitet bra&scaron;na i gotovog proizvoda. Na taj način selekcionerima bi bila omogućena procena tehnolo&scaron;kog kvaliteta linija p&scaron;enice čija je količina ograničena, dok bi se mlinarima obezbedio brz metod procene kvaliteta. Osnovni cilj istraživanja ove disertacije je ispitivanje mogućnosti primene novog reolo&scar

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Kreuzberger, Marie [Verfasser], Elke [Akademischer Betreuer] Pawelzik, and Bernward [Akademischer Betreuer] Märländer. "Fusarium infection of bread wheat and subsequent mycotoxin contamination of milling products: Impact on quality parameters and composition of flour / Marie Kreuzberger. Gutachter: Elke Pawelzik ; Bernward Märländer. Betreuer: Elke Pawelzik." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2011. http://d-nb.info/1043719709/34.

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Hanley, Traci A. "Trace Elemental Methodologies for the Chromatographic Speciation of Silver Ions and Silver Nanoparticles and the Development of Rice Flour Internal Quality Control Material for Arsenic Speciation Applications using High Performance Liquid Chromatography." University of Cincinnati / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491898753606019.

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Dieterich, Fabiana. "Fontes de fósforo em rações orgânicas para alevinos e juvenis de tilápia do nilo (Oreochromis niloticus)." Universidade Estadual do Oeste do Paraná, 2010. http://tede.unioeste.br:8080/tede/handle/tede/1618.

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Made available in DSpace on 2017-07-10T17:48:21Z (GMT). No. of bitstreams: 1 Fabiana_Dieterich.pdf: 548442 bytes, checksum: a6ddac63b91985f11bbd5ff7b79a725e (MD5) Previous issue date: 2010-02-23<br>Fundação Araucária<br>Two experiments were conducted in the Aquaculture Laboratory of the Group of Studies on Aquaculture Handling (GEMAq, in the Portuguese acronyms), which, by the way, belong to the State University of the West of Paraná, in Toledo. In experiment 1, we utilized 270 Nile tilapia fingerlings (Oreochromis niloticus) with 0.88±0.33g average weight, assigned into 18 500-liter tanks

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Shiozawa, Simone 1986. "Efeito da adição de fibras alimentares sobre a qualidade de massas de pizza pré-assadas." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255999.

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Orientador: Caroline Joy Steeel<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-19T23:52:49Z (GMT). No. of bitstreams: 1 Shiozawa_Simone_M.pdf: 5840556 bytes, checksum: b67677c4aa969540264feb24e03595d7 (MD5) Previous issue date: 2012<br>Resumo: Apesar de serem poucas as pesquisas sobre a qualidade e tecnologia associada a fabricacao de massas de pizza e existirem poucos indicadores de qualidade disponiveis na legislacao para este tipo de produto, alguns fenomenos podem ser explicados, por analogia, a f

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Lopes, Ellen Almeida. "Análise de perigos e pontos críticos de controle (APPCC/HACCP) na produção de farinha de trigo: estudo microbiológico da etapa de molhagem do trigo." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-17112009-165822/.

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A importância da implantação do sistema APPCC/HACCP em moinhos de trigo foi avaliada em três moinhos na regiões sul e sudeste do Brasil, focando o estudo nos aspectos microbiológicos da etapa demolhagem do trigo do processo de fabricação de farinha. Nesses moinhos, as paredes das roscas molhadora e distribuidora dos grãos de trigo apresentavam crostas com elevada atividade de água - 0,98, favorável à multiplicação microbiana. A limpeza das roscas era apenas mensal e a água usada na etapa da molhagem dos grãos não era clorada. Os estudos de APPCC/HACCP realizados indicaram que a etapa de molhag

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Bortolotti, Cristina Moraes. "CARACTERIZAÇÃO DE FARINHAS DE CEVADA E O EFEITO DA SUA INCORPORAÇÃO SOBRE A QUALIDADE DO PÃO DE FORMA." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/5673.

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Although less common in human food, studies have reported the beneficial effects of b-glucans present in the soluble portion of barley dietary fiber, such as implications in serum cholesterol and blood glucose reduction, besides anticarcinogenic properties. Barley is not commonly used in bakery products, however, partial replacement of wheat flour with barley can result in the development of acceptable and functional products, coming as alternative of bread enrichment. This study aimed to evaluate the technological viability of the incorporation of barley, in the form of flour, on the quality

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Stefen, Deivid Luis Vieira. "Nitrogênio em cobertura e redutores de crescimento no rendimento de grãos e na qualidade industrial do trigo." Universidade do Estado de Santa Catarina, 2013. http://tede.udesc.br/handle/handle/1176.

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Made available in DSpace on 2016-12-08T16:44:45Z (GMT). No. of bitstreams: 1 PGPV13MA127.pdf: 511615 bytes, checksum: 8ea8d8706c74bcaf1ec6542c4f4ef048 (MD5) Previous issue date: 2013-07-25<br>The lack of incentive to production, small crop area and low grain yield are the main factors to annual deficit in Brazilian wheat production. The production can be increased by the area and/or grain yield. The use of nitrogen in wheat can to increase grain yield, but the N excess associated to the weather (rain and wind) can lead the occurrence of lodging and negatively affect the yield and grain quali

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Паньків, Юлія Юріївна. "Підвищення інтенсивності процесу та розроблення обладнання для перемішування компонентів". Diss., Тернопільський національний технічний університет ім. Івана Пулюя, 2021. http://elartu.tntu.edu.ua/handle/lib/36521.

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У дисертаційній роботі вирішено нове наукове завдання зниження енерговитрат процесу приготування рідкої опари шляхом дискретно імпульсного дозованого введення компонентів у зваженому стані та обґрунтування раціональних параметрів робочих органів змішувача. Зниження енергоємності процесу приготування рідкої опари досягається за рахунок інтенсифікації основних етапів і, як наслідок, скорочення часу її приготування.<br>In the dissertation work, the new scientific problem reduction of energy consumption of preparation process of liquid sponge by discrete-pulse dosed injection of compon

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Perseguelo, Franciele Maria. "Sistema APPCC aplicado à farinha de trigo integral." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/2157.

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Nos últimos anos a busca por hábitos alimentares mais saudáveis vem crescendo gradativamente e a opção por alimentos integrais participa efetivamente desta tendência. O trigo como fonte de fibras alimentares vem sendo utilizado na forma do farelo de consumo humano, farinha integral ou na composição de pães e massas integrais. Porém, até o momento, poucos alertas são levantados quanto aos contaminantes existentes nas porções externas do grão e se o processamento é capaz de reduzir estes contaminantes a níveis aceitáveis. Neste projeto de pesquisa foram investigadas características de perigos ex

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MIA, MD JEBU. "Alternative orchard floor management practices in the tree row." Doctoral thesis, Università Politecnica delle Marche, 2021. http://hdl.handle.net/11566/290842.

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La gestione del suolo nel sottofila del frutteto dipende in gran parte dall’uso di erbicidi chimici e dalle lavorazioni e questo concorre al declino della biodiversità e della qualità del suolo, e infine risulta dannosa per la sostenibilità della coltivazione. Tuttavia, il declino del suolo può essere contrastato praticando strategie alternative più sostenibili, singole o integrate. La gestione dovrebbe mantenere il suolo coperto nel filare degli alberi con specie viventi spontanee o selezionate per il loro ruolo vitale nei servizi dell'agroecosistema e nel miglioramento della biodiversità nel

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Прибитько, В. М. "Використання овочевої сировини у технології дієтичного морквяно-вівсяного печива". Thesis, Чернігів, 2020. http://ir.stu.cn.ua/123456789/22819.

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Прибитько, В. М. Використання овочевої сировини у технології дієтичного морквяно-вівсяного печива : дипломна робота : 181 – Харчові технології / В. М. Прибитько ; керівник роботи В. М. Челябієва ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2020. – 79 с.<br>Досліджено вплив добавки морквяного порошку на функціональнотехнологічні властивості вівсяного печива за органолептичними, фізикохімічними показниками. Була визначена енергетична цінність, глікемічний індекс, а також порівнювали властивості двох видів борошна, які використовувалися при виготовленні печива. Пров

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Al, Fazari Hamdan. "Fuzzy quality function deployment for aircraft maintenance organizations." Toulouse, INSA, 2008. http://eprint.insa-toulouse.fr/archive/00000283/.

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In this thesis, Quality Function Deployment for aircraft maintenance organizations is considered. Assessment and evaluation of quality management in aircraft maintenance organizations is the key to ensure safety, reliability, and the assurance of quality. At present, companies around the world have an absolute need for quality management systems in order to help them to develop and manage better their activities. Improving the way in which organizations handle their organizational management plays a major role in raising the standard of the quality of the product or the quality of the service

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SOUZA, Thaísa Anders Carvalho. "Segurança microbiológica dos resíduos sólidos de fecularia e aplicação em bolos para a alimentação humana." Universidade Federal de Goiás, 2011. http://repositorio.bc.ufg.br/tede/handle/tde/1432.

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Made available in DSpace on 2014-07-29T15:22:54Z (GMT). No. of bitstreams: 1 Dissertacao Thaisa Anders Carvalho Souza.pdf: 2450969 bytes, checksum: 96a1e35514fbf17aedfa8fc3705b6ae4 (MD5) Previous issue date: 2011-02-28<br>This study aimed to verify the microbiological safety of solid waste from cassava starch (peel and bagasse), with different times of storage at room temperature with and without chemical treatment and apply peels and dried cassava bagasse in the formulation of gluten-free cake mixes substituting rice flour. The pH values ranged from 5.3 to 4.3 in fresh cassava peel, while t

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