Log in

Relevant bibliographies by topics / Wheat flour dough / Dissertations / Theses

To see the other types of publications on this topic, follow the link: Wheat flour dough.

Dissertations / Theses 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 top 37 dissertations / theses for your research 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.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

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

11

Uriyo, Maria Jr. "Effect of 1B/1R Chromosomal Translocation on Dough Rheology of Soft Red Winter Wheat Flour." Diss., Virginia Tech, 1997. http://hdl.handle.net/10919/30452.

Full text

Abstract:

Nine 1B/1R translocated soft red winter wheat (SRWW) varieties and six non-1B/1R varieties from two crop years (1995-1996 and 1996-1997), grown in two Virginia locations (Warsaw and Blacksburg), were studied to evaluate the 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 analysis and dough stickiness testing. Dough stickiness was determined by the Sch

APA, Harvard, Vancouver, ISO, and other styles

12

Franco, Fátima Cristina Silva. "Viabilidade tecnológica da incorporação de levedura excedentária de cerveja em massas panares." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/7059.

Full text

Abstract:

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The present work had as main objective the possibility of valorize spent brewer’s yeast in food through the incorporation of Saccharomyces pastorianus in wheat flour-based doughs. Spent brewer’s yeast presents a considerable nutritional value being generally used as animal feed. In assessing of produced dough behavior, at different stages, empirical and non-empirical methods were used. Initially, formulations were studied at different substitution levels between 5 and 20% of wheat flour using spray dried spent yeast. As

APA, Harvard, Vancouver, ISO, and other styles

13

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/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

15

Ahmad, Muhammad Haseeb [Verfasser], and Bernd [Akademischer Betreuer] Hitzmann. "Fluorescence spectroscopy and chemometrics : an innovative approach for characterization of wheat flour and dough preparation / Muhammad Haseeb Ahmad. Betreuer: Bernd Hitzmann." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2016. http://d-nb.info/1111628491/34.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Watanabe, Edson. "Effect of potassium bromate and protein disulphide isomerase (E.C. 5.4.3.1.) on the rheology of wheat flour dough assessed by both empirical and oscillatory testing." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315415.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Van, der Mijnsbrugge Adriaan. "Mechano-chemical model study of the mixing process of water/flour mixtures in the context of the industrial wheat gluten-starch separation process." Thesis, Montpellier, SupAgro, 2015. http://www.theses.fr/2015NSAM0022.

Full text

Abstract:

Le processus de séparation gluten-amidon est un des éléments clés du procédé de fractionnement de la farine de blé, pour la production d'amidon, de produits dérivés de l'amidon et de gluten de blé. Le procédé industriel comprend une étape de malaxage du mélange farine/eau, une étape de dilution de la pâte obtenue et enfin des opérations de séparation gluten-amidon par tamisage ou centrifugation. Le procédé industriel est très consommatoire en eau, et plusieurs flux d'eau sont recyclés des étapes situés en aval du procédé vers les étapes en amont comme la préparation et la dilution de la pâte.

APA, Harvard, Vancouver, ISO, and other styles

19

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

20

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

21

Dare, Diane Julie. "Spectroscopic NMR studies of hydration." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299045.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Chen, Weizhi. "A study of wheat flour dough stickiness." 1988. http://hdl.handle.net/2097/22528.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Kim, Hyun-Ock. "Effect of cycloheptaamylose on wheat starch pasting and wheat flour dough characteristics." 1985. http://hdl.handle.net/1993/28842.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Fan, Yuanzhong. "Using ultrasound to investigate relaxation and resonance phenomena in wheat flour dough." 2007. http://hdl.handle.net/1993/2831.

Full text

Abstract:

This thesis is based on observations of the physical properties of wheat flour dough using ultrasonic measurements. Three frequency ranges were used in the study, low frequencies (near 40 kHz), intermediate frequencies (1 to 5 MHz, where bubble resonance effects are apparent), and high frequencies (near 20 MHz). Doughs mixed under different head space air pressures, from vacuum to atmospheric pressure, as well as under nitrogen, were studied at low frequency to investigate their relaxation behavior. Subsamples from ambient dough and vacuum dough displayed differences in the dependence of veloc

APA, Harvard, Vancouver, ISO, and other styles

25

Machet, Anne-Sophie. "Effects of wheat millstream refinement on flour colour, dough rheology, and protein composition." 2005. http://hdl.handle.net/1993/18106.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

SUN, JING-LING, and 孫靖玲. "Effects of microwave heating on wheat flour dough and its starch gelatinization characteristics." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/92626960708249891634.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Liu, Chung-Hua, and 劉仲華. "Effects of Waxy Rice Flour and Pregelatinized Wheat Flour on the Dough Property and Quality of Steam Bread." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/17085505954122837275.

Full text

Abstract:

碩士<br>國立臺灣大學<br>農業化學研究所<br>92<br>There are two major parts of this study. In the first part, the composite flour, a mixture of waxy rice flour and wheat flour was used for steam bread making and the effects of waxy rice flour on the properties of dough and steam bread were investigated. In the second part, some wheat flour was pregelatinized before the sponge dough prepared and the effect on pregelatinized wheat flour on the properties of dough and steam bread were investigated. The amounts of wheat flour substituted by waxy rice flour in the composite flour and the ratio of pregelatinized whe

APA, Harvard, Vancouver, ISO, and other styles

28

Indrani, D. "Rheological characteristics of wheat flour dough in relation to quality of Parotta-an Indian traditional food." Thesis, 1997. http://hdl.handle.net/2009/1656.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Chen, Wei Mei, and 陳維玫. "A study of the relationship among property of wheat flour and quality of deep-fried dough sticks." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/89387371633957885443.

Full text

Abstract:

碩士<br>輔仁大學<br>餐旅管理學系碩士班<br>95<br>The wheat flour of Chinese deep-fried dough sticks is extra high protein flour, it also named deep-fried dough stick flour in Taiwan, the wheat of the flour is hard red spring wheat. 　　This study was designed to use five brands of deep-fried dough stick flour which was brand A、B、C、D、E, analysis of the property of the wheat flour and physical property of the dough. Then, made the deep-fried dough sticks in the same recipe but put the mixed dough in different times which was 0、2、4、6、8hours. And made the deep-fried dough sticks in the same recipe but froze the mix

APA, Harvard, Vancouver, ISO, and other styles

30

Tuncil, Yunus. "Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality." Thesis, 2012. http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449.

Full text

Abstract:

In wheat (Triticum aestivum L), high molecular weight glutenin subunits (HMW -GS) are synthesized by the loci Glu-A1, Glu-B1, and Glu-D1 on the long arm of group 1 chromosome, and their variants play a significant role in the functional properties of flour; hence dough properties and tortilla quality. This study was conducted to understand the effects of HMW-GS on dough properties and tortilla quality using 40 different wheat lines from two different locations; Texas Agrilife Experiment Station at McGregor, and at Castroville, Texas, in 2010. Wheat lines in which one or more of these loci we

APA, Harvard, Vancouver, ISO, and other styles

31

Lu, Shu-Sheng, and 盧淑生. "Influence of Constituents from Different Flour Milling Fractions of Australia Prime Hard Wheat on Physical Properties of Dough." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/99883497391298828248.

Full text

Abstract:

碩士<br>輔仁大學<br>食品科學系<br>97<br>Abstract Wheat flour possesses unique characteristics for making pasta, bread and baking products. Individual food product made from wheat flour needs a particular type of flour to meet its required quality. In order to understand these unique properties contributed from flour constituents, Australia prime hard wheat (APHW) was used and commerciall milled by Bühler roller miller to four wheat flour fractions, F1, F2, F3 and F4－from inner to outmost portion of kernels. Chemical composition of each flour fraction was determined. Dough physical properties of each APHW

APA, Harvard, Vancouver, ISO, and other styles

32

Srivastava, Alok K. "Studies on the whole wheat flour constituents in relation to rheological characteristics of the dough and quality of chapati." Thesis, 2000. http://hdl.handle.net/2009/2864.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Kim, Hee Sun. "Determination of erythroascorbic acid in baker's yeast and the effect of D-erythroascorbic acid on flow-properties of wheat flour dough." 1988. http://hdl.handle.net/2097/22532.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Bellido, Guillermo Guido. "Creation, growth and stability of aerated structures in chemically leavened wheat flour dough systems and relationships to mechanical properties assessed with low-intensity ultrasound." 2007. http://hdl.handle.net/1993/20503.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Jondiko, Tom Odhiambo. "Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality." Thesis, 2010. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8866.

Full text

Abstract:

Tortilla sales are projected to exceed 9.5 billion by 2014. However, currently no wheat cultivars have been identified that possess the intrinsic quality attributes needed for the production of optimum quality tortillas. Tortillas made with refined wheat flour low in dietary fiber (DF) are popular in the United States due to their sensory properties. This study explored the use of wheat lines (WL) possessing variations in high molecular weight glutenin allele sub-units (HMW-GS) for production of tortillas and also investigated the use of corn based resistant starches (RS), type II (RS2) and wh

APA, Harvard, Vancouver, ISO, and other styles

36

Lin, Pi-Fen, and 林苾芬. "Relationship between Protein Composition and Rheological Dough Properties of Wheat Flours." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/10405769189335829515.

Full text

Abstract:

碩士<br>大葉大學<br>食品工程研究所<br>87<br>The wheat flours milled from different wheat varieties and collected by different extracting rates were used as raw materials in this study. The flours were grouped into different grades based on their crude protein contents. The proteins of different-grade flours were extracted out and analyzed using electrophoresis for their compositions. The dough rheological properties of different-grade flours, including Farinographic, Extensographic, and Alveographic properties, were also studied to correlate with their protein compositions. This study is expected to help t

APA, Harvard, Vancouver, ISO, and other styles

37

Chiang, Shu-Hua, and 江淑華. "Effect of Protein Compositions of Wheat Flours on the Rheological Propertie of Dough and the Quality of Deep-Fried Gluten Balls." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/53763587739681877843.

Full text

Abstract:

碩士<br>大葉大學<br>食品工程研究所<br>89<br>The wheat flours milled from different varieties of wheat and collected at a extracting rate of 60% were used as raw materials in this study. The proximate compositions, Farinographic and Extensographic dough properties, and the protein compositions of these wheat flours and the quality of deep-fried gluten balls prepared from these flours were analyzed. The effect of the protein compositions of different wheat flours on the rheological dough properties and the quality of deep-fried gluten balls were also studied. In the aspects of relationship between

APA, Harvard, Vancouver, ISO, and other styles

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!