Global ETD Search

81	An x-ray study of the changes in the structure of wheat starch in staling breads Root, Marvin Ray January 2011 (has links) Digitized by Kansas State University Libraries Bread--Analysis Starch X-ray crystallography
82	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
83	The application of enzymes in the stable ferment process for commercial bread production Carroll, Leo Patrick. January 1956 (has links) Call number: LD2668 .T4 1956 C37 / Master of Science Bread--Microbiology. Enzymes. Fermentation. Masters theses
84	Survival of pathogenic bacteria in pre-ferments Gilardi, Gerald L.,1932- January 1959 (has links) Call number: LD2668 .T4 1959 G46 Bread--Microbiology. Pathogenic bacteria. Masters theses
85	Effect of NAS Mohammad, Imtiaz Yar. January 1979 (has links) Call number: LD2668 .T4 1979 M64 / Master of Science Bread--Composition. Enriched cereal products. Masters theses
86	Functional and dynamic rheological properties of wheat gluten Khatkar, Bhupendar Singh January 1996 (has links) No description available. 664 Strong bread flour; Dough resistance
87	Depolymerisation and re-polymerisation of wheat glutenin during dough processing and effects of low Mâ†r wheat proteins Weegels, Peter Louis January 1994 (has links) No description available. 664
88	Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru Saavedra Garcia, Lorena, Sosa Zevallos, Vanessa, Diez Canseco, Francisco 22 May 2015 (has links) Objectives: To explore salt content in bread and to evaluate the feasibility of reducing salt contained in ‘pan francés’ bread. Design: The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in ‘pan francés’ bread without detection by consumers. In Phase 2, a quasi-experimental, pre–post intervention study assessed the effects of the introduction of low-salt bread on bakery sales. Setting: A municipal bakery in Miraflores, Lima, Peru. Subjects: Sixty-five clients of the bakery in Phase 1 of the study; sales to usual costumers in Phase 2. Results: On average, there was 1·25 g of salt per 100 g of bread. Sixty-five consumers were enrolled in the triangle taste test: fifty-four (83·1 %) females, mean age 58·9 (SD 13·7) years. Based on taste, bread samples prepared with salt reductions of 10 % (P = 0·82) and 20 % (P =0·37) were not discernible from regular bread. The introduction of bread with 20 % of salt reduction, which contained 1 g of salt per 100 g of bread, did not change sales of ‘pan francés’ (P=0·70) or other types of bread (P =0·36). Results were consistent when using different statistical techniques. Conclusions: The introduction of bread with a 20 % reduction in salt is feasible without affecting taste or bakery sales. Results suggest that these interventions are easily implementable, with the potential to contribute to larger sodium reduction strategies impacting the population’s cardiovascular health. Salt reduction Sodium chloride Bread Experimental studies
89	Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulation Ogunrinola, Oluyemi A. January 1986 (has links) Call number: LD2668 .T4 1986 O38 / Master of Science / Animal Sciences and Industry Bread--Composition. Whey products. Lactose. Masters theses
90	Determination of L-ascorbyl 6-palmitate in breadmaking using reverse-phase high-performance liquid chromatography (HPLC) with electrochemical (EC) detection Hung, Tsui-Hwa Tracy. January 1986 (has links) Call number: LD2668 .T4 1986 H86 / Master of Science / Grain Science and Industry Ascorbyl palmitate--Analysis. Bread--Analysis. Masters theses

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