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Processing and properties of extruded flaxseed-corn puff /Wu, Wan-Yu. January 2004 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 203-218). Also available on the Internet.
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Properties of extruded white corn flour - high amylose corn starch puffsKoester, Elizabeth. Hsieh, Fu-hung. January 2008 (has links)
The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on September 24, 2009). Thesis advisor: Dr. Fu-Hung Hsieh. Includes bibliographical references.
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Processing and properties of extruded flaxseed-corn puffWu, Wan-Yu. January 2004 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 203-218). Also available on the Internet.
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Methods to extend the mold free shelf life of pizza crustsḤasan, Ṣalāḥ, 1964- January 1997 (has links)
No description available.
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The effect of temperature variation on the quality of baked products and the significance of accurate temperature control in the ovenHicks, Frances Venable January 1933 (has links)
M.S.
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Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potentialWu, Yangsheng. January 1985 (has links)
Call number: LD2668 .T4 1985 W8 / Master of Science
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Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico / Structural changes of bakery products by thermal and biochemical treatmentsMauricio Sergio Esteller 11 April 2007 (has links)
Pães são produtos assados, obtidos da farinha de trigo e ou outras farinhas. É um produto popular consumido na forma de lanches, acompanhando refeições, apreciado pela sua aparência, aroma, sabor, variedade, preço e disponibilidade. Este trabalho trata do mercado atual de panificação e a necessidade do desenvolvimento de novos produtos, através de processos alternativos de produção. São propostos métodos de fermentação mista com kefir, processo de fermentação com esponja e escaldamento de cereais. Os ensaios foram conduzidos através de delineamentos experimentais específicos, utilizando a metodologia por superfície de resposta. A partir dos resultados obtidos pôde-se confirmar a viabilidade de produzir-se amostras com propriedades mecânicas e sensoriais diferenciadas das atualmente existentes. / Bread is a popular product consumed as a sandwich or during mealtime and appreciated by its appearance, flavor, taste, price, and availability. This work deals with the current market of bakery products and the necessity of the development of new products and the necessity of the development of new products, through alternative production processes. Methods of fermentation using kefir, fermentation sponge process, and cereals scalding were considered. The experiments had been lead through specific experimental design, using the surface response methodology. From the obtained results could be confirmed the viability to produce samples with differentiated mechanical and sensory properties of the currently existing ones.
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Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico / Structural changes of bakery products by thermal and biochemical treatmentsEsteller, Mauricio Sergio 11 April 2007 (has links)
Pães são produtos assados, obtidos da farinha de trigo e ou outras farinhas. É um produto popular consumido na forma de lanches, acompanhando refeições, apreciado pela sua aparência, aroma, sabor, variedade, preço e disponibilidade. Este trabalho trata do mercado atual de panificação e a necessidade do desenvolvimento de novos produtos, através de processos alternativos de produção. São propostos métodos de fermentação mista com kefir, processo de fermentação com esponja e escaldamento de cereais. Os ensaios foram conduzidos através de delineamentos experimentais específicos, utilizando a metodologia por superfície de resposta. A partir dos resultados obtidos pôde-se confirmar a viabilidade de produzir-se amostras com propriedades mecânicas e sensoriais diferenciadas das atualmente existentes. / Bread is a popular product consumed as a sandwich or during mealtime and appreciated by its appearance, flavor, taste, price, and availability. This work deals with the current market of bakery products and the necessity of the development of new products and the necessity of the development of new products, through alternative production processes. Methods of fermentation using kefir, fermentation sponge process, and cereals scalding were considered. The experiments had been lead through specific experimental design, using the surface response methodology. From the obtained results could be confirmed the viability to produce samples with differentiated mechanical and sensory properties of the currently existing ones.
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Product quality modeling and control based on vision inspection with an application to baking processesZhang, Yingchuan 14 April 2005 (has links)
Manufacturing industries are facing major challenges in terms of improving product quality and increasing throughput while sustaining production costs to acceptable levels. Product-oriented processes, both legacy and new, are poorly monitored and controlled on the basis of distributed loop controllers that are aiming to maintain critical process variables within acceptable bounds. Thus, poor quality product results when such processes are subjected to large disturbances - operational failures, environmental changes, and changes in loading conditions. In this research, product quality modeling and control based on a vision inspection methodology is proposed to improve product quality and increase productivity.
The main contributions of this research are twofold. First, this research introduces a product quality modeling methodology that combines both physical-based modeling and data-driven modeling. The quality model is the link between information coming from the inspection of product features and the specification of process control strategies. It is essential to control and optimize the process. Physical-based modeling is used to model the product temperature profile, and data-driven modeling is used to train the mapping from the product temperature profile to each quality metric. The break down of the sub models increase the flexibility of model development and reduce the effort to change the model when the quality metrics change.
The second contribution is the development of a novel approach to control product quality based on vision inspection, which is developed as part of a hybrid, hierarchical architecture. The high-level control module involves scheduling of multiple plant processes, diagnostics of the failure condition in the process, and the supervision of the whole process. The mid-level control module, which is the focus of the work presented here, takes advantage of baking product quality indicators and oven parameter measurements to optimize zone temperature and conveyor speed set points so that the best product quality is achieved even in the presence of disturbances. The low-level control module consists of basic control loops. Each of them controls parameters of each operation in the process separately. They are generally simple and easy to implement.
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DESENVOLVIMENTO DE PRÉ-MISTURA COM PROPRIEDADE DE EXPANSÃO E BAIXA RETROGRADAÇÃO PARA APLICAÇÃO EM PRODUTOS PANIFICADOS LIVRES DE GLÚTENGranza, Andressa Gabardo 05 February 2015 (has links)
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Previous issue date: 2015-02-05 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The development of gluten free products is becoming increasingly important as the number of celiac people have increased. Cheese breads and sour cassava starch biscuits are examples of gluten free baked products widely consumed in Brazil, however, these products have problems related to starch retrogradation, in other words, a very rapid staling in the case of baked products and the cheese breads marketed as frozen dough are susceptible to release of water (syneresis). Thus, the objective of this study was to develop a anti-staling premix able to increase freeze-thaw stability of gluten free baked products (cheese bread and sour cassava starch biscuits) without interfere negatively on the expansion property of these products. Binary and ternary mixtures were prepared using native cassava starch and oxidized cassava starch ranging the type of gum (guar, locust, xanthan and carrageenan) and the concentration used (2, 4 and 6 %). Mixtures using the acid modified cassava starch instead of oxidized cassava starch were also tested, but in this case using only guar gum at concentrations of 2, 4 and 6 %. The mixtures were evaluated for freeze-thaw stability and expansion property and the results were compared with those obtained for sour cassava starch (PA) native cassava starch (N), oxidized cassava starch (O) and acid modified cassava starch (A). The binary and ternary mixtures with better results and samples PA, N and O were evaluated for technological properties (pasting properties, swelling power and solubility and paste clarity), thermal properties (Differential Scanning Calorimetry - DSC), structural properties (Fourier Transform Infrared Spectroscopy - FTIR) and crystalline properties (X-ray diffraction); moreover, cheese breads were prepared with these samples and the staling of these products was evaluated (hardness parameter in texturometer and crumb moisture content). The mixture made with the native cassava starch, oxidized cassava starch and guar gum at a concentration of 4 % (MNO+GG 4 %) showed the best results of syneresis (loss of 4,87; 7,79 and 11 % in the 1st, 2nd and 3rd freeze-thaw cycle, respectively) compared with the other samples and the low retrogradation of this sample was confirmed by DSC analysis (enthalpy of retrogradation was non-existent) and FTIR (sample separated from others by principal component analysis - PCA). The expansion property of MNO GG+4 % sample was high (> 10 mL.g-1) and the cheese breads developed with this sample had a later staling compared with other samples, with lower hardness after 24 and 30 h of storage (23.71 and 29.59 N, respectively) and a wetter crumb (38.8 and 37.07%, respectively). These results indicate the possibility of using the premix MNO+GG 4% in gluten free baked products in place of sour cassava starch and/or native cassava starch. / O desenvolvimento de produtos livres de glúten está se tornando cada vez mais importante uma vez que o número de pessoas celíacas tem aumentado. Pães de queijo e biscoitos de polvilho são exemplos de produtos panificados livres de glúten consumidos em território brasileiro, porém, estes produtos possuem problemas relacionados com a retrogradação do amido, ou seja, um envelhecimento muito rápido no caso de produtos assados e os pães de queijo comercializados na forma de massa congelada estão susceptíveis à liberação de água (sinérese). Dessa forma, o objetivo do presente trabalho foi desenvolver uma pré-mistura capaz de retardar o envelhecimento e aumentar a estabilidade ao congelamento-descongelamento de produtos panificados livres de glúten (pães de queijo e biscoitos de polvilho), além de não interferir negativamente na propriedade de expansão dos mesmos. Misturas binárias e ternárias foram elaboradas utilizando-se o amido de mandioca nativo e o amido de mandioca oxidado variando-se o tipo de goma (guar, locusta, xantana e carragena) e a concentração utilizada (2, 4 e 6 %). Misturas utilizando o amido de mandioca ácido modificado ao invés do amido de mandioca oxidado também foram testadas, mas neste caso utilizando somente a goma guar nas concentrações de 2, 4 e 6 %. As misturas foram avaliadas quanto à estabilidade a ciclos de congelamento-descongelamento e propriedade de expansão e os resultados foram comparados com os obtidos para o polvilho azedo (PA), amido de mandioca nativo (N), amido de mandioca oxidado (O) e amido de mandioca ácido modificado (A). As misturas binárias e ternárias com melhores resultados e as amostras PA, N e O foram avaliadas quanto às propriedades tecnológicas (propriedade de pasta, poder de intumescimento e solubilidade, e claridade de pasta), térmicas (calorimetria exploratória diferencial - DSC), estruturais (Espectroscopia de infravermelho por transformada de Fourier - FTIR) e cristalinas (difração de raios X); além disso, foram elaborados pães de queijo com essas amostras e o envelhecimento dos mesmos foi avaliado (parâmetro dureza em texturômetro e teor de umidade dos miolos). A mistura feita com o amido de mandioca nativo, amido de mandioca oxidado e goma guar na concentração de 4 % (MNO+GG 4 %) apresentou os melhores resultados de sinérese (perdas de 4,87; 7,79 e 11 % no 1º, 2º e 3º ciclo de congelamento-descongelamento, respectivamente) em comparação com as demais amostras e a baixa retrogradação desta amostra foi confirmada pela análise de DSC (entalpia de retrogradação foi inexistente) e FTIR (amostra separada das demais pela análise de componentes principais – PCA). A propriedade de expansão da amostra MNO+GG 4 % foi considerada elevada (>10 mL.g-1) e os pães de queijo desenvolvidos com esta amostra tiveram um envelhecimento mais tardio em relação as demais amostras, apresentando menor dureza após 24 e 30 h de armazenamento (23,71 e 29,59 N, respectivamente) e um miolo mais úmido (38,8 e 37,07 %, respectivamente). Esses resultados indicam a possibilidade de utilização da pré-mistura MNO+GG 4 % em produtos panificados livres de glúten, em substituição do polvilho azedo e/ou amido de mandioca nativo.
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