Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

Typescript. / Digitized by Kansas Correctional Industries

Attempts to develop dual-purpose durum wheat cultivars for both pasta and bread-making have been unsuccessful. To better understand this limitation, thirty durum genotypes, selected based on their diverse geographical origin, and five bread wheat cultivars were compared as to their flour mixing properties, dough physical characteristics and baking performance. The polymeric composition of gluten protein was determined using SE-HPLC of unreduced flour protein extracts and the size-distribution of the gluten polymer was estimated by determining the SDS-unextractable polymer (macro-polymer) content. Durum genotypes were characterized by a lower bread-making quality compared to bread wheats, in spite of higher total flour protein and gluten polymer contents. This was due to a weaker gluten and lack of dough extensibility. The stronger gluten characteristics of bread wheats were associated with a greater ability to form macro-polymers. However, two durum cultivars had a higher macro-polymer content than many of the bread wheats, suggesting that an additional property, unrelated to size-distribution of the gluten, contributes to the greater loaf volumes observed for bread wheats. Considerable variability for most quality attributes was observed among durum genotypes. Gluten strength and dough extensibility were the most important factors associated with superior baking performance. These two parameters were not inter-related. Durum genotypes expressing LMWG-1 had the weakest gluten and the poorest baking performance. This allele contributed less protein to the glutenin fraction and the sub-units produced exhibited a reduced ability to form macro-polymers. Among the durum genotypes expressing LMWG-2, those carrying HMWG-(6+8) were characterized by a better baking quality than genotypes carrying HMWG-(7+8) or HMWG-20. Genotypes carrying HMWG-20 were characterized by a comparatively weaker gluten and a lower macro-polymer content. The better baking performance of genotypes expressing HMWG-(6+8) relative to that of genotypes carrying HMWG-(7+8) was attributed to the greater dough extensibility characterizing the former group, but not to differences in gluten strength-related parameters. There was no indication of differences in the gluten polymer's size-distribution between the two groups. / Graduation date: 1997

Bread is widely consumed and is an ideal vehicle for nutraceutical delivery. Sorghum bran, flax, and inulin are nutraceutical ingredients that may be incorporated into bread to provide health benefits. Because celiacs can not consume bread containing wheat flour, a need exists for gluten-free bread containing nutraceutical ingredients. In preliminary research, bread containing 12% brown sorghum bran and 5% flaxseed was developed. In an effort to reduce rapid staling, soy flour was substituted for 0, 2, 4, and 6% of the wheat flour. Bread was evaluated based on specific volume, crumb firmness, color, moisture, nutrition content, and sensory evaluation. Sorghum bran was high in dietary fiber (45%) and antioxidants (oxygen radical absorbance capacity, ORAC). Flaxseed also contained dietary fiber (28%) and omega-3 fatty acids. Soy flour was high in protein. High levels of soy flour increased crumb firmness and decreased specific volume. The bread containing 2% soy flour was preferred, however, by panelists in sensory evaluation. Per 56 g serving, this bread provided ~3 g dietary fiber, ~396 mg omega-3 fatty acids, and ~3417 mol TE antioxidant activity. The use of low levels of soy flour in bread containing sorghum bran and flaxseed may help improve palatability and increase consumption of dietary fiber, antioxidants, and omega-3 fatty acids in bread. A gluten-free bread containing sorghum bran, flax, and inulin was also developed for consumers with celiac disease. Breads were evaluated based on the same parameters as described above. Inulin was high in soluble fiber (90%). The optimum formula was 10% inulin, 5% sorghum bran, and 5% flax. This formula had improved specific volume, reduced crumb firmness, and an attractive dark colored crumb. One 56 g serving of the bread provided ~2 g dietary fiber, ~1882 mol TE antioxidant value, and ~287 mg omega-3 fatty acids. When compared to commercially available gluten-free bread mixes, the optimum formula was significantly improved with regards to crumb firmness and provided acceptable specific volume. Because of the improved bread qualities and high levels of health-promoting nutraceutical ingredients, the optimum formula could likely compete in the gluten-free bread market.

Thesis (Ph. D.)--University of Alberta, 2009. / Title from pdf file main screen (viewed on Jan. 7, 2010). "A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Science and Technology, Department of Agricultural, Food and Nutritional Science, University of Alberta." In the title, [beta] is represented by the Greek letter. Includes bibliographical references.

Abstract Flaxseed oil cake from a South African factory was screened for proximate composition, mineral content, fatty acid profile and storage stability. The oil cake was included at 10 and 15% levels (w/w) in brown bread and evaluated using a 96-member consumer panel. The oil cake contained between 38.0 and 47.3% protein, 12.8 and 26.1% crude fat and 3.7 and 5.1% ash. The total carbohydrates were mostly dietary fiber. Calcium, magnesium, phosphorus and potassium were in the range of 3.3 to 3.8, 4.8 to 5.9, 6.4 to 8.2 and 9.0 to 10.1 (mg/g), respectively. The oil from the flaxseed oil cake contained 58.5 to 59.7% of C18 omega-3 fatty acids. Peroxide levels of the flaxseed oil cake were below the threshold limits after 6 months storage. Thiobarbituric acid threshold values were exceeded after 5 months aerobic storage at 20C. Bread samples with inclusion levels of 10 and 15% flaxseed oil cake were acceptable to the consumer sensory panel.

No description available.

Large-scale bread bakeries generally exist as ‘Islands of Control’ - a long line of processes interrelated, but not interconnected in terms of their control systems. To successfully implement a control system that encompasses the entire bakery, much information must be gathered and processed in such a form that process and control engineers can deduce control algorithms. This project involved the instrumentation of an entire bakery with a view to providing production reports that merge the processes. New methods of tracking products through the entire process were investigated and tested. Methods were also proposed and tested to log temperature/humidities of various bakery processes and align with products passing through to produce a loaf/time/temperature profile.

Thesis (M. Div.)--St. Vladimir's Orthodox Theological Seminary, Crestwood, N.Y., 1997. / Includes bibliographical references (leaves 52-53).