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Dissertations / Theses on the topic 'Wheat flour'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Ahmed, Anikka Susan. "Investigation into interactions between emulsifiers and wheat starch/wheat flour." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/13249.

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Master of Science<br>Department of Grain Science and Industry<br>Yong-Cheng Shi<br>Jon M. Faubion<br>One long-term goal of cereal science research is to increase the shelf life of baked products and one approach to that goal has been the use of emulsifiers. Emulsifiers are surface-active agents, some of which improve specific properties of baked products. Two emulsifiers, sodium stearoyl lactylate (SSL) and oleyl lactylic acid (OLA) are similar in structure, the difference being the acid moiety: stearic versus oleic acid. Widely researched, SSL has found many uses in baked products. Howev

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2

Bahrami, Niloufar. "Impact of wheat lipids on the functionality of wheat flour." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/33526/.

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Lipids are minor constituents of wheat flour, but are functional in bread making. As a result they have been extensively studied, but the published results are conflicting. It was therefore the objective of this study to understand better the impact of wheat lipids on wheat flour functionality and to propose approaches for positive modification of the flours. Initial work established quantitative and qualitative assessment methods for the non-starch lipids occurring in starch based systems. Seven solvent systems were compared for their ability to extract the non- starch lipids at ambient tempe

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3

Abiola, S. S., and O. O. Ewebajo. "Substitution of wheat flour for cassava flour in the manufacture of beef sausage." Journal for New Generation Sciences, Vol 7, Issue 2: Central University of Technology, Free State, Bloemfontein, 2009. http://hdl.handle.net/11462/527.

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Published Article<br>An experiment was conducted to investigate the effects of substituting wheat flour (WF) for cassava flour (CF) on chemical composition, storage stability and sensory qualities of beef sausage. The WF in the sausage was replaced with CF at 0, 25, 50, 75 and 100% levels. Values obtained for protein content were comparable with one another. However, fibre content increased with the increase in the levels of CF in the sausage. The highest fibre content of 0.43% was recorded in sausage with 15% CF. Fat content tended to decrease with increase in the levels of CF in the sausage.

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4

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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5

Garr, Andrew Lee. "Analysis of flour market segments: a study of how specialty products affect volume, sales dollars, and margin dollars." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35270.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Andrew P. Barkley<br>The objectives of this thesis is to use regression models and market trends to determine whether the changing product mix of Ardent Mills has an impact on volume, sales dollars, and margin dollars. The results will be used to build a market analysis of Ardent Mills’ product mix strategy. Flour milling is a highly competitive industry. Ardent Mills is constantly looking to increase profits and become more valuable to its customers. Specialty products have created a new opportunity, but the opportunity c

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6

Mog, David L. "An analysis of factors influencing wheat flour yield." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/12452.

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Master of Agribusiness<br>Department of Agricultural Economics<br>John A. Fox<br>The cost of wheat is the largest input cost for a flour mill, and as a result, profitability in wheat flour milling is determined in large part by milling efficiency – i.e., the amount of flour extracted per unit of wheat milled. In this project the objective was to quantify the influence of several measurable variables on flour mill efficiency. Data was collected from two commercial milling units of similar size. Linear regression was then used to estimate the relationship between flour yield and variables mea

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7

au, kryan@ccg murdoch edu, and Karon Magdalene Leanne Ryan. "Variation of flour colour in Western Australia adapted wheat: comparative genomics, molecular markers and QTL analysis." Murdoch University, 2005. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20061019.130337.

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The yellowness of flour colour ranges is an important quality trait in wheat for end-use products and is determined by the accumulation of carotenoids in the endosperm. The aims of this study were to develop EST-based molecular markers for genes encoding enzymes of the carotenoid biosynthetic pathway leading to xanthophyll accumulation and identify quantitative trait loci for flour colour (b*) and xanthophyll content in Western Australian adapted germplasm. A novel bioinformatic strategy was developed to identify rice genes encoding key enzymes of the carotenoid biosynthetic pathway and to

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8

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

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9

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

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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

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10

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.

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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

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11

Yeboah, Nana Asare. "Purification and characterisation of gliadin fractions from wheat flour." Thesis, University of Kent, 1991. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293444.

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12

Ryan, Karon Magadalene Leanne. "Variation of flour colour in Western Australia adapted wheat : comparative genomics, molecular markers and QTL analysis /." Access via Murdoch University Digital Theses Project, 2005. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20061019.130337.

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13

Chambers, Ronald Bruce. "The Anchor of Life: Triumphs and crises in the Australian wheat- growing, flour milling and bread industries from 1880- 1939." Thesis, Department of History, 2013. http://hdl.handle.net/2123/10239.

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The scope of this thesis is Australia from the late nineteenth century to 1939, viewed through the lens of three interrelated industries – wheat-growing, flour-milling and bread-baking. Authoritative literature on wheat-growing is abundant, but literature on bread-baking and flour-milling is scant, so this thesis aims to add to the literature by explicating the interconnectedness of these three kindred industries. In the period covered, Australia achieved its sought-after wheat surplus, but as the title suggests, these industries lurched through cycles of triumph and crisis as breakthroughs

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14

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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15

Botero, Uribe Maria Emilia. "Infrared radiation effects on some functional characteristics of wheat flour." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/mq23229.pdf.

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16

Turner, Justin B. "Whole wheat flour milling: effects of variety and particle size." Kansas State University, 2012. http://hdl.handle.net/2097/13658.

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Master of Science<br>Food Science<br>Fadi Aramouni<br>Nutrition from whole grains has become an integral part of a healthy diet. Consumers are focused on adding fiber and whole grains to be healthy and want the benefits of whole grain with the taste and appearance of refined flour. A review of current commercial whole wheat flour in the marketplace indicated many options for food processors to use. However, many of these options required processing changes and added ingredients to provide the consumer with a quality product. A milling and baking study was done to compare commercially and e

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17

Sundqvist, Camilla. "Lithium speciation and bioaccessibility in wheat, durum and barley flour." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-76842.

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In this study, the total as well as the water-soluble and bioaccessible fractions of lithium in wheat, durum and barley flour were evaluated together with the isotope ratio. Lithium was determined by inductively coupled plasma – mass spectrometry (ICP-MS). The total lithium content was determined after an open-vessel digestion in HNO3. The water-soluble fraction was evaluated by extraction with deionized water. The bioaccessibility was determined in vitro under simulated stomach digestion conditions. The total lithium content in wheat ranged from 0.91 ng/g to 7.8 ng/g, in durum flour from 1.7

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18

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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19

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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20

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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21

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.

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22

Saint, Paul Julien. "Comparative effects of two ozonation treatments on wheat flour technological properties." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/532.

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23

Wang, Ruohang. "Continuous production of a generic fermentation feedstock from whole wheat flour." Thesis, University of Manchester, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488187.

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24

Gouws, Jacqueline. "The glycaemic index of muffins baked with extruded dried bean flour compared to muffins baked with whole wheat flour / Jacqueline Gouws." Thesis, North-West University, 2004. http://hdl.handle.net/10394/347.

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Emphasis on using the glycaemic index (GI) in addition to carbohydrate exchange lists has led to a greater variety of foods from which to choose for the diabetic population. Breakfast is regarded as the most important meal of the day and the glycaemic response to lunch can be improved by decreasing the GI of breakfast. However, most conventional breakfast cereals and bread exhibit a high GI. Dried beans have a low GI and various processes such as cooking and canning increase GI values, but still in the low GI range. In recent years, extrusion cooking has become one of the popular new processes

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25

Kvach, John F. "Wheat, wealth and western Maryland the growth and evolution of flour milling in Frederick County, Maryland 1748-1789." Morgantown, W. Va. : [West Virginia University Libraries], 2002. http://etd.wvu.edu/templates/showETD.cfm?recnum=2562.

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Thesis (M.A.)--West Virginia University, 2002.<br>Title from document title page. Document formatted into pages; contains iv, 132 p. : ill., maps. Vita. Includes abstract. Includes bibliographical references (p. 120-127).

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26

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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27

Tyler, Narelle Mary. "Chemical and biochemical factors which affect sulphydryl-disulphide interchange reactions in wheat flour doughs." Thesis, The University of Sydney, 2001. https://hdl.handle.net/2123/28070.

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Flour samples, containing varying degrees of bran contamination, were obtained fi’om a hard and a soft wheat sample that had been milled on a Pilot Mill at BRI Australia Limited. A fluorimetric method, utilizing the derivatizing agent o-phthalaldehyde, was devised for quantification of the various forms of glutathione in the different wheat flour samples. Amino acids were found to be a cause of background fluorescence interference during glutathione quantification, necessitating the use of the method of standard additions.

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28

Wang, You Ming. "Characterisation of grain constituents responsible for the yellow colour of Asian alkaline noodles." Thesis, The University of Sydney, 2001. https://hdl.handle.net/2123/27774.

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The nature of the flour constituents, other than the xanthophylls, responsible for the yellow colour of Asian alkaline noodles was investigated. Compounds which were colourless at neutral or acid pH but which turn yellow at alkaline pH were partially extracted with water whilst much larger quantities were extracted with 0.1M hydroxylamine at pH 7.2. A preliminary screening method for measuring the genetic variation of these compounds in wheat cultivars has been developed. The absorbance of hydroxylamine extracts at 440 nm, following adjustment of pH with NaOH, was used to estimate the qu

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29

Wisjaja, Kelvin. "The stability of alpha-tocopherol in whole-wheat flour and forn meal during heating." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006widjajak.pdf.

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30

Khamis, Moses. "Characterization and evaluation of heat treated wheat flours." Diss., Kansas State University, 2014. http://hdl.handle.net/2097/18286.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Hulya Dogan<br>The concept of thermal processing of foodstuffs has been used extensively since 1920 when the first scientific basis for calculating the minimum safe sterilization process was developed. There are several methods used in thermal processing of dry foods including infrared, microwave, hydrothermal treatments such as annealing and heat-moisture treatment, thermomechanical treatments (extrusion), and indirect (hot air) and indirect (steam) heating. Thermal processing has been the most widely used method for preservi

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31

Uthayakumaran, Surjani. "Structure/function studies on systematically altered wheat flours." Thesis, The University of Sydney, 1999. https://hdl.handle.net/2123/27689.

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The gluten proteins have unique physico-chemical properties which enable use of the wheat flour to produce bread. This project was undertaken to study the chemistry of the different wheat storage proteins and to evaluate their contribution to the breadmaking process in a controlled system where all parameters other than the varied one remained constant. In a systematic study of the functionality of different storage proteins, gluten and starch were separated from seven flour samples having a range of protein contents and functionality. Gliadin- and glutenin-rich fractions, high molecular weig

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32

Garza, Casso Jessica Beatriz. "Effects of amounts and types of sodium bicarbonate in wheat flour tortillas." Texas A&M University, 2003. http://hdl.handle.net/1969.1/4999.

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The effects of different types and amounts of sodium bicarbonate (NBC) were evaluated during the processing of flour tortillas. Fat encapsulated NBC, BS199, BS195, BS193, BS180, BS184, HM50 and HM70, and different particle-sized, non-encapsulated NBC, grade 1, grade 2, grade 3 and Tortilla Blend TM, were tested at different levels and combinations. Longer shelf stable tortillas with lower opacity were obtained when the level of NBC decreased. Tortillas with higher opacity, diameter and volume were obtained using the correct types of NBC. Increased tortilla opacity, thickness and shelf stabili

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33

Vadnerkar, Anuya Anant. "Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati." Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/10174.

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This study aimed to quantify resistant starch (RS) beta-glucans (BG) and fructo-oligosaccharides (FOS) in Indian and Canadian wheat varieties and in chapaties made from these; and to assess the effects of soy flour on the levels of these components and its effects on the sensory and functional properties of the wheat-soy chapaties. Seven wheat varieties (Indian / Canadian) were milled into flour; supplemented with 0 % (control), 10 %, 20 % or 30 % defatted soy flour and made into chapaties. Flours and chapaties (freeze-dried, pulverized) were assayed for BG, FOS, RS and simple sugars (glucose

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34

Alviola, Juma Novie Ayap. "Roles of carbohydrates and proteins in the staling of wheat flour tortilla." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-1306.

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35

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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36

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.

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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

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37

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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38

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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Turner, Sarah Snow. "Correlation of SPME-GC-MS Volatile Compounds with Descriptive Sensory Odor Analysis of Whole Wheat and Quinoa Flours in Accelerated Storage." BYU ScholarsArchive, 2017. https://scholarsarchive.byu.edu/etd/6821.

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The acceptability of whole grain flours during storage varies widely, as does the estimated shelf life of such flours, in part because acceptability is typically determined using subjective human sensory testing. Research is needed to establish more objective measures of acceptability. This study correlated the quantitative results of a descriptive odor sensory panel with volatile compounds determined by solid-phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS). Whole wheat flour and quinoa flour were held at 40°C for up to 24 weeks to accelerate changes occurring during sto

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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.

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Castro, Miranda Angela Zarela, and Suarez Natalia Rebeca Reyes. "Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656746.

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.<br>Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (

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42

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.

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Gajula, Hyma. "Fiber-enriched wheat flour precooked using extrusion processing : rheological, nutritional and sensory properties." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/384.

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44

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.

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Greene, Sarah Elisabeth. "Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/42521.

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Contaminated wheat flour has been identified as the probable vehicle of a multi-state outbreak of Escherichia coli O157:H7 associated with ready-to-bake cookie dough. Several cookie dough manufacturers are currently using heat-treated flour for ready-to-bake products, although data on thermal inactivation of foodborne pathogens in wheat flour remains scarce. The objective of this research was to first determine appropriate methods and parameters for bacterial inoculation and thermal treatment of wheat flour, and to subsequently determine the population reductions of E. coli O157:H7 and Salmone

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Garimella, Purna Shivananda Kumar. "Understanding and improving functionality of waxy wheat flours." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/4649.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Yong Cheng Shi<br>To realize the full potential of waxy wheat flours in food applications, six advanced hard waxy wheat lines were studied. Pasting properties of waxy wheat flours as well as factors governing the pasting properties were investigated. Waxy wheat starch granules swelled more extensively and were more prone to α-amylase degradation than normal wheat starch. A combination of endogenous α-amylase activity and protein matrix contributed to a large variation of pasting properties of waxy wheat flours. Bi-axial extens

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Min, Byoung-Hyun. "Genetic and environmental effects on the composition and properties of lipids in wheat flour." Thesis, University of East Anglia, 2017. https://ueaeprints.uea.ac.uk/67134/.

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Being valued at £3.4 billion per annum and producing 4 billion loaves a year, the UK breadmaking industry is vast. Due to this, much research has focused on improving breadmaking quality. Breadmaking quality is significantly affected by flour lipids which play a crucial role at various stages of breadmaking. For example, during the initial stages of dough development, lipids can adsorb to the surface of gas bubbles, stabilizing them, allowing air retention in the dough. This stability helps provide the loaf volume, crumb structure and quality associated with UK bread. Despite the importance of

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Steffan, Philippe. "An optimization model: minimizing flour millers’ costs of production by blending wheat and additives." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/14975.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Jason Bergtold<br>ABSTRACT Grands Moulins d'Abidjan (GMA) is a flour milling company operating in Côte d'Ivoire. It wishes to determine the optimal blend of wheat and additives that minimizes its costs of production while meeting its quality specifications. Currently, the chief miller selects the mix of ingredients. The management of the company would like to dispose of a scientific tool that challenges the decisions of the chief miller. The thesis is about building and testing this tool, an optimization model. GMA blends up

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Siliveru, Kaliramesh. "Cohesive properties of wheat flour and their effect on the size-based separation process." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/35782.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>R. P. Kingsly Ambrose<br>Praveen V. Vadlani<br>Wheat flour processing involves gradual size reduction and size-based fractionation of milled components. The size-based separation efficiency of wheat flour particles, with minimum bran contamination, is an important flour mill operational parameter. The flour particles often behave as imperfect solids with discontinuous flow and agglomerates during the separation process due to their differences in physical and chemical characteristics. Noticeable loss in throughput has been obs

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

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