4 pp. / Mesquite trees can be used as a food source. There are forty-four species of mesquite tree found throughout the world. The Sonoran desert region has three native species of mesquite: the honey, screwbean, and velvet mesquite. Mesquite pods have been used by indigenous groups in the area as a food source for many generations. The pods can be ground into flour or cooked whole in water to produce beverages. The article provides the best practice guide for making your own mesquite flour and introduces several original cooking recipes.

A study was conducted to quantify the relationships between growing season weather conditions and end-use quality of Canada Western Red Spring (CWRS) wheat (Triticum aestivum) grown in producer fields across western Canada (Alberta, Saskatchewan and Manitoba). Grain samples received an official grade at the Canadian Grain Commission and were milled into flour using a Buhler flour. Flour samples underwent an extensive analysis of flour, dough, and breadmaking quality. Daily precipitation amounts and maximum/minimum temperatures were accumulated for each field and then compared to quality data. In this study we also investigated the effectiveness of the Canadian grain grading system’s ability to segregate wheat samples into levels of increasing quality performance and uniformity. We found that for several flour and dough quality analysis, this was often achieved for either quality performance or uniformity, but there was not an improvement in both with an improvement in grade except in bread quality.

Corn-based tortillas and wheat-based pizza crust were formulated using soybean presscake (SP) and defatted soy flour (SF); changes in nutritional properties, selected anti-nutritional factors, physical characteristics and consumer acceptance were evaluated as were in vitro and in vivo evaluation of glycemic index (GI) for tortillas at selected SP fortification levels. Protein quality and quantity improved by adding soy products. Fat levels increased with SP but decreased with SF. While levels of trypsin inhibitor and phytic acid generally increased, levels were considered acceptable. Texture of SP tortillas was more like the corn control than SF tortillas, likely because of higher fat content in SP. Flavour, texture and overall consumer acceptability were higher for tortillas containing soy products. In vitro analysis showed lower starch hydrolysis for the soybean tortillas, but in vivo GI values were not significantly different. Thus, incorporation of SP and defatted SF to fortify bakery products has potential.

A study was conducted to quantify the relationships between growing season weather conditions and end-use quality of Canada Western Red Spring (CWRS) wheat (Triticum aestivum) grown in producer fields across western Canada (Alberta, Saskatchewan and Manitoba). Grain samples received an official grade at the Canadian Grain Commission and were milled into flour using a Buhler flour. Flour samples underwent an extensive analysis of flour, dough, and breadmaking quality. Daily precipitation amounts and maximum/minimum temperatures were accumulated for each field and then compared to quality data. In this study we also investigated the effectiveness of the Canadian grain grading system’s ability to segregate wheat samples into levels of increasing quality performance and uniformity. We found that for several flour and dough quality analysis, this was often achieved for either quality performance or uniformity, but there was not an improvement in both with an improvement in grade except in bread quality.

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. One map in back pocket. Includes bibliographical references (leaves 73-75). Also available via the Internet.

Thesis (Ing. Agroindustrial)--Universidad Técnica del Norte, Facultad de Ingeniería en Ciencias Pecuarias y Ambientales, Escuela de Ingeniería Agroindustrial, 2005. / Reproduced from copy at BYU's Benson Institute. Includes bibliographical references (leaves 93-94).

Thesis (Ph. D.)--Rutgers University, 2010. / "Graduate Program in Food Science." Includes bibliographical references (p. 122-127).

Thesis (M.Sc.(Agric.))(Food Science)--University of Pretoria, 2006. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web.

Thesis (M.S.)--University of Missouri-Columbia, 2007. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on October 30, 2007) Leaves 114-117 are blank. Includes bibliographical references.

Master of Science / Department of Grain Science and Industry / Yong-Cheng Shi / Sorghum flour is a gluten-free ingredient and can be used to prepare foods for celiac patients. In addition, sorghum flour is a good source of fiber in the form of resistant starch. The objectives of this research were to develop an effective process to increase resistant starch content of sorghum flour and investigate the effects of sorghum protein matrix on starch digestibility. Samples of white sorghum flour (28.9% amylose content) with different moisture contents (0%, 12.5%, 20%, and 30%) were treated at different temperatures (100, 120, and 140 [degrees]C) for different times (1, 2, and 4 h). Samples after heat treatments were tested for starch digestibility, protein digestibility, differential scanning calorimetry (DSC), size-exclusion chromatography (SEC), and X-ray diffraction. The sample treated with 20% moisture at 100[degrees]C for 4 h had high resistant starch (RS) content (22.1% compared with 5.6% of the native sample) and low protein digestibility (8.4% compared with 68.3% of the native sample). The same heat-moisture treatment on isolated sorghum starch showed no significant change in RS content. DSC showed a very low degree of gelatinization for samples treated at moisture contents 20% and below. X-ray diffraction also suggested minimal change in starch crystallinity after heat treatment at low moisture contents (20% and below). Sorghum protein solubility after heat treatment was reduced, suggesting that protein structure was altered during the heat treatments. In conclusion, heat-moisture treatments were successful in increasing resistant starch content of sorghum flour by altering sorghum protein without gelatinizing the starch to retain starch functionality in food product applications. Sorghum flour with increased resistant starch content after heat treatment was evaluated and compared with normal sorghum flour for starch digestibility using the Integrated Total Dietary Fiber method, and for food applications in tortillas.