Global ETD Search

71	Polysaccharide substitutes for gluten : molecular processes and structures Haque, Anwarul January 1993 (has links) No description available. 664 Bread from rice flour
72	High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values Reddy, Radhakrishna Pochareddy January 2011 (has links) Digitized by Kansas Correctional Industries Bread Soy flour Peanut flour
73	Baking performance of ascorbyl-6-palmitate in pup loaves Koch, Richard B January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Baking Bread Surface active agents
74	Breadmaking potential of straight grade and whole wheat flours using varieties having contrasting physical dough properties Moder, Gregg J January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Grain--Varieties Wheat--Varieties Bread
75	Phytochemical and Sensory Profiling of Baked Products Made Using Light Red or Medium Red Wheat Dhillon, Simarata 16 May 2013 (has links) The relationship between phenolic compounds and sensory attributes has been studied using pure solutions and more recently in baked products made using commercial blends of white or red wheat varieties. However, research is lacking that investigates the relationship between phytochemical content of pure varieties of light red or medium red wheat and the perceived sensory attributes in the context of baked product matrix. Darker red wheat is believed to contain higher amounts of phenolic phytochemicals which has been speculated to be the reason for off-flavours in baked products, thus having a negative impact on consumer acceptance of wholegrain baked products made using red wheat. Compared to baked products made using light red wheat, the medium red wheat products were perceived to be more intense in sensory attributes such as bitterness and astringency, among other properties. A number of non-volatile and volatile phytochemicals in low and intermediate moisture baked products were found to be correlated with the sensory attributes perceived by trained panellists. The results of this research will be useful to wheat breeders, processors and fellow researchers in improving their understanding of samples they are working with and integrate new ideas into their research as it provides a) an easy technique to classify wheat grains and, b) a database to further explore the relationship between phytochemistry and flavour of baked products. / OMAFRA Wheat Sensory Phenolics Bread Crackers
76	A study of two sour dough starter cultures Armaghani, F. A. S. January 1987 (has links) No description available. 611 Yeast/bacteria role in bread
77	Milk proteins, protein-protein interactions and their effects on dough properties and bread quality Sanderson, Wayne Barry, January 1966 (has links) Thesis (Ph. D.)--University of Wisconsin--Madison, 1966. / Vita. Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references. Dried milk. Bread. Casein. Dough.
78	Physicochemical properties and isoflavone content of bread made with soy Zhang, Yu Chu 30 September 2004 (has links) No description available. soy bread physicochemical properties isoflavones
79	Effects of processing methods and wheat flours on the quality of steamed breads Lin, Tze-Ching January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Flour--Quality Bread--Quality Steaming (Cooking)
80	Flavor interactions of soy and potassium chloride in Morton TM Lite Salt® mixture in white pan bread Stroh, Meredith Pearson January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Bread--Quality--Evaluation Potassium chloride--Physiological effect

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