Call number: LD2668 .T4 1948 W4 / Master of Science

Call number: LD2668 .T4 1963 A55 / Master of Science

Call number: LD2668 .T4 1979 S23 / Master of Science

Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of this study was to observe interrelationships between wheat flour AX, SRC tests, and noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter. Cookie diameter is the most common index of overall soft wheat quality used in practice. Duplicate samples of 63 soft white wheat (Triticum aestivum) varieties and breeding lines grown at Corvallis in 2002 were selected to study the relationships between flour and noodle characteristics. Kernel hardness was positively correlated with starch damage, total AX and water-extractable AX (WEAX) content but negatively correlated with break flour yield. In this set of samples, despite significant correlations, the sodium carbonate and sucrose SRC tests were not considered to be reliable predictors of cookie diameter due to low numerical correlation coefficients. A modified extraction method for WEAX-SE and WUAX-SE was optimized and reduced in scale. During method development, WUAX 1-SE and WUAX 2-SE fractions that had been treated with protease and amylase respectively were observed using SEHPLC. The equivalent fractions had been discarded in other studies. In this study, AX was found to present in these fractions. A subset of 12 lines was used for further AX extraction. WUAX 2-SE had the highest molecular weight, followed by WUAX1-SE, and then WEAX-SE. The molecular weights of WEAX-SE ranged from approximately 411,305 and 447,282. However, molecular weight of WUAX 1-SE and WUAX 2-SE could not be specifically defined in this study. In addition, WEAX-SE contained a higher degree of substitution than WUAX 1-SE and WUAX 2-SE. For the whole sample set, flour protein content was negatively correlated with ti5A cooked noodle hardness, adhesiveness and chewiness but positively correlated with springiness. At the very low flour protein contents of this sample set, protein composition, which related to lactic acid SRC, became more important for noodle texture. Both starch damage and sodium carbonate SRC were positively correlated with cooked noodle hardness and chewiness at t₀ and t [subscript 15A] Total AX and WUAX were positively correlated with adhesiveness at to, which might result from gummy and sticky characteristics of AX. Using the subset of 12 lines, described above, increased xylose and arabinose contents reflected overall higher AX abundance, and were related to harder kernel texture, poor milling properties. They were also related to higher water, carbonate and sucrose SRCs, and smaller cookie diameter. A/X ratios of WEAX-SE and WUAX 1-SE were positively correlated with flour yield and break flour yield. The WUAX 2-SE fraction seemed to behave different from the WEAX-SE and WUAX 1-SE fractions. The relationships between A/G ratio, and milling characteristics and SRC were opposite to A/X ratios for all fractions. Decreased MW and increased abundance of WUAX in this sample set was related to poorer milling characteristics. There appeared to be no direct systematic relationships between AX and cooked noodle texture parameters in this study. However, AX content appeared to affect noodle texture indirectly, mediated through the effects ofAX on kernel hardness, milling properties, starch damage, reduced FSV, and hence harder noodle texture. Kernel hardness index, flour yield, break flour yield and tisw cooked noodle hardness were able to be predicted with some confidence using stepwise multiple regressions that used selected parameters from the WEAX, WUAX 1-SE and WUAX 2-SE fractions. / Graduation date: 2004

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Master of Agribusiness / Department of Agricultural Economics / Michael Langemeier / This thesis examines flour moisture control and how this control can be an effective tool for cost minimization in a flour mill. Specifically, this thesis discusses the economic rationale behind the value of moisture control, the variables associated with moisture control, options for controlling those variables, the current control strategies, the decision process used to examine moisture control options, analysis of the solution, and implementation of optimal control strategies. In the area of optimal control strategies, two outcomes were generated in the thesis. The first outcome involved collecting data and developing a better understanding of the factors impacting flour moistures. The second outcome was to create a spreadsheet tool for use in the flour mill that would allow operators to determine an optimal water set point that would bring about a desired flour moisture taking into consideration the variables effecting flour moisture and their status at a given time. Both outcomes have been met and are outlined in detail in the thesis. It is understood that the conclusions of this thesis do not represent an end to the flour moisture control challenge and that more research is needed in order to implement further control measures. Work that remains to be done in order to achieve even better moisture control is also outlined in this thesis.

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Typescript (photocopy). / Digitized by Kansas Correctional Industries