Global ETD Search

101	Flavor Modification of Pea Flour Using Ethanol-Based Deodorization Gohl, Madison Taylor January 2019 (has links) Peas are rich in protein and dietary fiber and can be used to create specialty products; however, flavor issues are one of the primary concerns regarding utilization. Sensory evaluations indicated the optimal treatment utilized aqueous ethanol at a concentration of 47.5%, extraction time of 63 min, and no pressure. Decreased (P<0.05) moisture and ash content, with no loss of protein or starch, were observed after treatment. Foaming properties were poor, indicating protein modification. Increased water absorption impacted WAI, WSI, setback, and peak time observations. Remaining pasting profile values were unchanged (P<0.05). While some volatiles were released via changes in protein and starch structure, total ppm decreased. Treated pea flour products had significantly (P<0.05) higher flavor acceptance scores. Texture results suggested treated flour imparted softness of baked items. Shelf-life measurements were improved for both cookies and crackers using treated pea flour. ethanol extraction flavor flour pea
102	Use of scanning electron microscopy to evaluate cereal grains and their mill fractions Cashman, William Elliot January 2011 (has links) Digitized by Kansas Correctional Industries Wheat Flour--Analysis Scanning electron microscopes
103	Development of a liquid starter for cracker sponges and factors affecting cracker flour quality Doescher, Linda Catherine January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Crackers--Quality Flour--Quality Wheat products--Composition
104	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)
105	Effectiveness of dry milk solids in preventing over-bromation of some bleached flours West, Glenn Arnold. January 1941 (has links) LD2668 .T4 1941 W42 / Master of Science Flour--Analysis. Dried milk. Masters theses
106	The effect of methyl bromide fumigation on flours Hermitte, Raul Jorge Jose. January 1946 (has links) Call number: LD2668 .T4 1946 H4 / Master of Science Flour--Testing. Fumigation. Bromomethane. Masters theses
107	The development of micro methods for the quality evaluation of wheat and flour Shogren, Merle Dennis. January 1954 (has links) LD2668 .T4 1954 S55 / Master of Science Bread. Baking. Flour--Analysis. Masters theses
108	The relationship of types of phosphorus in wheat flours to flour quality Watson, Clifford Andrew. January 1958 (has links) Call number: LD2668 .T4 1958 W37 Wheat--Varieties. Flour--Analysis. Phosphorus. Masters theses
109	Influence of gamma radiation on wheat and flour properties Lai, Sing-Ping. January 1958 (has links) Call number: LD2668 .T4 1958 L33 / Master of Science Food--Effect of radiation on. Flour--Analysis. Masters theses
110	Quantitative determination of urea, thiourea, and certain of their substitution products by spectrophotometric techniques Hoseney, Russell Carl. January 1960 (has links) Call number: LD2668 .T4 1960 H55 Urea--Spectra. Spectrophotometry. Flour. Masters theses

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