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11	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
12	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
13	The wheat-meal-fermentation time test Mamaril, Francisco Paragas. January 1963 (has links) Call number: LD2668 .T4 1963 M37 / Master of Science Wheat. Flour--Analysis. Masters theses
14	Parameters for the determination of heat treatment of soyflour Lin, Fang M. January 1964 (has links) Call number: LD2668 .T4 1964 L73 / Master of Science Soy flour--Analysis. Masters theses
15	An investigation into the secondary swelling of starch granules Pyler, Richard Ernst. January 1965 (has links) Call number: LD2668 .T4 1965 P996 / Master of Science Flour--Analysis. Starch. Masters theses
16	B complex vitamins in whole wheat, enriched flour and three mill streams Chan, Min Chu. January 1966 (has links) LD2668 .T4 1966 C44 / Master of Science Vitamins. Flour--Analysis. Masters theses
17	Effects of sugars and free amino acids on bread characteristics Rubenthaler, Gordon L. January 1964 (has links) Call number: LD2668 .T4 1964 R89 / Master of Science Bread. Flour--Analysis. Masters theses
18	Mineral composition of gluten, starch, and water-solubles fractions of wheat flour and its relationship to flour quality Bequette, Robert Keebler. January 1958 (has links) Call number: LD2668 .T4 1958 B46 / Master of Science Flour--Analysis. Wheat. Masters theses
19	Protein-induced X-ray fluorescence analysis of trace elements in wheat flour Martin, Richard January 2010 (has links) Digitized by Kansas Correctional Industries X-ray spectroscopy Flour--Analysis
20	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

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