Log in

Relevant bibliographies by topics / Wheat flour dough

Contents

Dissertations / Theses

Academic literature on the topic 'Wheat flour dough'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Wheat flour dough.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Dissertations / Theses on the topic "Wheat flour dough"

1

Arrieta-Martinez, Melania. "Biochemical and rheological properties of waxy wheat flour dough." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/34455.

Full text

Abstract:

Master of Science<br>Department of Grain Science and Industry<br>Yong-Cheng Shi<br>Jon Faubion<br>The rheological properties of two waxy and two normal wheat flours were investigated and the observed differences between them were explained by biochemical analysis. Protein analysis showed that waxy flour had lower polymeric to monomeric ratio (0.70 and 0.58 for waxy flour compared to 0.75 and 0.76 for normal flour) and higher gliadin content in waxy wheat dough (43.9 and 47.3 for waxy wheat dough compared to 41.0 and 41.7 for normal wheat dough). Waxy flour had high amounts of insoluble (IPP) a

APA, Harvard, Vancouver, ISO, and other styles

2

P, Mohammed Mohd Afandi. "Mechanical characterisation, processing and microstructure of wheat flour dough." Thesis, Imperial College London, 2012. http://hdl.handle.net/10044/1/10523.

Full text

Abstract:

The mechanical behaviour of dough, gluten and starch was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. Mechanical loading tests revealed rate dependent behaviour for both the starch and gluten constituents of dough. There is evidence from Cryogenic Scanning Electron Microscopy (Cryo-SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. In addition, the Lodge material model was found to deviate from the tension and shear stress-strain test data by a considerably lar

APA, Harvard, Vancouver, ISO, and other styles

3

Wanigasooriya, Leonard. "Mechanical characterisation and ram extrusion of wheat flour dough." Thesis, Imperial College London, 2006. http://hdl.handle.net/10044/1/11951.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Khatkar, Bhupendar Singh. "Functional and dynamic rheological properties of wheat gluten." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319243.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Gajula, Hyma. "Effect of wheat bran on gluten network formation as studied through dough development, dough rheology and bread microstructure." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35570.

Full text

Abstract:

Doctor of Philosophy<br>Department of Grain Science and Industry<br>Hulya Dogan<br>Jon M. Faubion<br>The overall hypothesis underlying this study is that the nature and extent of bran interactions with the gluten protein matrix play a dominant role in both 'in-process' dough and final product quality of whole grain baked goods. Therefore, the purposeful manipulation of those interactions should be able to minimize adverse processing or product characteristics resulting from bran inclusion/presence. The approach we took was to study the effects of bran milled to different particle sizes on doug

APA, Harvard, Vancouver, ISO, and other styles

6

Koksel, Havva Filiz. "Bubble size distributions in non-yeasted wheat (Triticum aestivum L.) flour dough." Journal of Cereal Science, 2012. http://hdl.handle.net/1993/30114.

Full text

Abstract:

Bread owes its appeal to its aerated structure which directly relies on the bubbles entrained into the dough during mixing. If the bubble size distribution (BSD) in the dough can be determined at the end of mixing, then the resulting loaf quality could be predicted before bread is fully manufactured. However, non-invasively monitoring the structure of a fragile opaque soft solid such as dough is challenging. This thesis addressed the challenge by determining dough’s BSD and its evolution using ultrasound and X-ray microtomography. Using a resonant scattering model and the frequency depend

APA, Harvard, Vancouver, ISO, and other styles

7

Chlapowski, Yolantha Sophie. "Effect of dough conditioners on the bread-making qualities of soft wheat flour." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/43964.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Steeples, Summer. "Rheological characterization of four Kansas hard red winter wheat flour-water dough systems." Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4206.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Xiao, Wenfeng. "An experimental and numerical study of the rolling process of wheat flour dough." Thesis, Imperial College London, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.424619.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Rahman, Md Mahfuzur. "An Initiative to Clean Label: Can We Replace Dough Strengtheners in Bread Formulations." Thesis, North Dakota State University, 2018. https://hdl.handle.net/10365/28734.

Full text

Abstract:

Dough strengtheners are the most common and largest group of chemicals used in bread formulations. This study evaluated the capability of hard red spring (HRS) wheat flour to replace commercial dough strengtheners in bread production. Doughs were prepared by blending different percentages (10%, 20%, 30% and 40%) of four different HRS wheat flours with hard red winter (HRW) wheat flour. In addition, doughs were prepared by adding ten commercially available additives with HRW wheat flour to compare the dough strengthening ability of HRS wheat flour. All the HRS wheat flour blends had significant

APA, Harvard, Vancouver, ISO, and other styles

More sources

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!