Global ETD Search

41	Influence of flour properties on certain quality factors in chemically leavened biscuits Elling, Homer Richard. January 1950 (has links) Call number: LD2668 .T4 1950 E44 / Master of Science Flour--Analysis. Masters theses
42	Accounting and economic aspects of the flour milling industry Anderson, Robert Arthur. January 1951 (has links) Call number: LD2668 .T4 1951 A55 / Master of Science Flour mills. Masters theses
43	Water-insoluble pentosans : their effects on dough rheological properties and roles in bread baking and staleness Chang, Wei Shih January 2011 (has links) Digitized by Kansas Correctional Industries Hemicellulose Flour--Analysis Bread
44	Flour mill break extractions Wingfield, John G January 2011 (has links) Digitized by Kansas Correctional Industries Flour mills Grain--Milling
45	Evaluation of a nephelometric method to determine alpha-amylase activity in wheat flours Hsu, Eric Wen-Jong January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Flour--Analysis Wheat Amylases
46	Significance of gluten content as an index of wheat and flour quality Kulkarni, Rajendra G January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Gluten Flour--Analysis Wheat
47	Possible associations between three procedures to measure noodle starch quality in winter wheat (Triticum aestivum L.) Weight, Chris (Christopher Thompson) 12 December 1996 (has links) Until recently, the viscoamylograph had been the primary method for measuring starch as it relates to noodle quality in wheat. This method requires a large sample of flour and is time consuming. With the introduction of the rapid visco-analyser (RVA) in 1986 and the more recent flour swelling volume procedure, both the time to determine starch quality and the sample size required have been reduced Parents, reciprocal F��, and backcross generations from a cross involving two white wheat lines were space-planted to study the association among the three procedures for measuring noodle starch quality. Grain protein and hardness and plant height also were measured. Differences among the generations were observed for the viscoamylograph, flour swelling volume, and plant height. Coefficients of variation were low for both flour swelling volume and plant height. A significant positive association was found between the viscoamylograph and the RVA (r=0.61). This indicates that for the populations evaluated in this study the RVA can be used in place of the viscoamylograph to measure starch quality. The RVA values, however, varied greatly between years suggesting a large environmental influence. There was also evidence for a genotype by environment interaction. No maternal effects were noted between reciprocal crosses. Conflicting results were found for the association between the flour swelling volume procedure and the RVA and viscoamylograph. Further experiments are required to clarify the possible association between flour swelling volume and other starch quality tests. Such experiments may have to be delayed until the F�� or F�� generations when adequate amounts of flour can be obtained from more genetically uniform lines. / Graduation date: 1997 Starch -- Measurement Flour -- Analysis
48	Value-added product development utilizing Washington State grape seed flour Hoye, Clifford. January 2009 (has links) (PDF) Thesis (M.S. in food science)--Washington State University, December 2009. / Title from PDF title page (viewed on Jan. 4, 2010). "School of Food Science." Includes bibliographical references (p. 129-143). Grape products. Flour
49	Mühlen in Schleswig-Holstein ... Drube, Friedrich, January 1935 (has links) Inaug.-diss.--Kiel. / Lebenslauf. Published also in Hamburg, 1936, as no. VI of the series Sprache und volkstum. "Literaturverzeichnis": p. [159]-164. Windmills. Flour mills Folklore
50	Heat-treatment of cake flours Chesterton, Amy Kirsten Samantha January 2012 (has links) No description available. 660 Flour--Heat treatment

Search results