81 |
An x-ray study of the changes in the structure of wheat starch in staling breadsRoot, Marvin Ray January 2011 (has links)
Digitized by Kansas State University Libraries
|
82 |
The development of micro methods for the quality evaluation of wheat and flourShogren, Merle Dennis. January 1954 (has links)
LD2668 .T4 1954 S55 / Master of Science
|
83 |
The application of enzymes in the stable ferment process for commercial bread productionCarroll, Leo Patrick. January 1956 (has links)
Call number: LD2668 .T4 1956 C37 / Master of Science
|
84 |
Survival of pathogenic bacteria in pre-fermentsGilardi, Gerald L.,1932- January 1959 (has links)
Call number: LD2668 .T4 1959 G46
|
85 |
Effect of NASMohammad, Imtiaz Yar. January 1979 (has links)
Call number: LD2668 .T4 1979 M64 / Master of Science
|
86 |
Functional and dynamic rheological properties of wheat glutenKhatkar, Bhupendar Singh January 1996 (has links)
No description available.
|
87 |
Depolymerisation and re-polymerisation of wheat glutenin during dough processing and effects of low Mâ†r wheat proteinsWeegels, Peter Louis January 1994 (has links)
No description available.
|
88 |
Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, PeruSaavedra Garcia, Lorena, Sosa Zevallos, Vanessa, Diez Canseco, Francisco 22 May 2015 (has links)
Objectives: To explore salt content in bread and to evaluate the feasibility of
reducing salt contained in ‘pan francés’ bread.
Design: The study had two phases. Phase 1, an exploratory phase, involved the
estimation of salt contained in bread as well as a triangle taste test to establish the
amount of salt to be reduced in ‘pan francés’ bread without detection by
consumers. In Phase 2, a quasi-experimental, pre–post intervention study assessed
the effects of the introduction of low-salt bread on bakery sales.
Setting: A municipal bakery in Miraflores, Lima, Peru.
Subjects: Sixty-five clients of the bakery in Phase 1 of the study; sales to usual
costumers in Phase 2.
Results: On average, there was 1·25 g of salt per 100 g of bread. Sixty-five
consumers were enrolled in the triangle taste test: fifty-four (83·1 %) females, mean
age 58·9 (SD 13·7) years. Based on taste, bread samples prepared with salt
reductions of 10 % (P = 0·82) and 20 % (P =0·37) were not discernible from regular
bread. The introduction of bread with 20 % of salt reduction, which contained 1 g
of salt per 100 g of bread, did not change sales of ‘pan francés’ (P=0·70) or other
types of bread (P =0·36). Results were consistent when using different statistical
techniques.
Conclusions: The introduction of bread with a 20 % reduction in salt is feasible
without affecting taste or bakery sales. Results suggest that these interventions are
easily implementable, with the potential to contribute to larger sodium reduction
strategies impacting the population’s cardiovascular health.
|
89 |
Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulationOgunrinola, Oluyemi A. January 1986 (has links)
Call number: LD2668 .T4 1986 O38 / Master of Science / Animal Sciences and Industry
|
90 |
Determination of L-ascorbyl 6-palmitate in breadmaking using reverse-phase high-performance liquid chromatography (HPLC) with electrochemical (EC) detectionHung, Tsui-Hwa Tracy. January 1986 (has links)
Call number: LD2668 .T4 1986 H86 / Master of Science / Grain Science and Industry
|
Page generated in 0.0177 seconds