subject:(Baked products)

RMIT University

1. Kaur, H. Baking enzymes and microencapsulation strategies for retardation of staling.

Degree: 2008, RMIT University

URL: http://researchbank.rmit.edu.au/view/rmit:6714

► The staling of baked products remains a significant cause of economic loss due to the loss of enjoyment seen as crumb firming occurs. The aims… (more)

▼ The staling of baked products remains a significant cause of economic loss due to the loss of enjoyment seen as crumb firming occurs. The aims of the current project have been to investigate the stability of amylases in bakery formulations. In addition, the impact of partial hydrolysis products of starch on staling is investigated. Specific assays were used to measure Î±-amylase and Î²-amylase, in the presence of the other potentially interfering activity. Î±-amylase activity levels appeared to gradually increase during the proofing stages and then to decline upon heating of the dough. However, the activity remaining in the final baked loaf was readily measurable indicating that not all of the enzyme had been inactivated. Free and total Î²-amylase activities were also measured and most was found to be in the free form. Î²-Amylase was unstable with only relatively low activities remaining in the final baked loaf. It appears that of the two amylolytic enzymes, Î± -amylase is sufficiently stable that it may exert some impact on the crumb characteristics in the freshly baked product and during subsequent storage. In order to assess the likelihood that amylolysis is of significance to crumb characteristics, HPLC was used to analyse aqueous extracts for sugars. Commercial flours were found to contain low levels of sugars with maltose being the predominant sugar present. A number of commercial breads were also analysed and the composition found to vary between the different samples. Typically maltose was present at higher levels than the other sugars. When experimental loaves were analysed, the patterns showed that other sugars declined during proofing whereas maltose remained at readily measurable levels. Upon baking and subsequent storage the amounts of maltose increased. These results are consistent with the findings that some amylolytic activity remains in the baked product. In the third phase of this study, a potential means of investigating the role of particular carbohydrates in product textures and staling rates was examined. The approach of spray drying was used to prepare microencapsulated maltodextrin. The encapsulating agents used were based upon rice starch and guar galactomannan. When these microcapsules were incorporated into the breadmaking formulation and baked, it appeared that softer crumb characteristics were achieved. The data also indicates an effect of delay in the staling rates. In a preliminary evaluation of the potential of two X-ray scattering methods, it was found that both techniques appear useful. The differences seen for samples of bread crumb analysed at various stages of storage did not show large differences in the intensity patterns. Of the two approaches, small angle analysis (SAXS) appears to show greater potential for application in ongoing studies of staling. In conclusion, cereal grain Î±-amylase may be more stable during breadmaking than previously thought. There appears to be an increase in the level of some low molecular weight sugars in the final, baked product.…

Subjects/Keywords: Fields of Research; Baked products – Composition

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APA (6^th Edition):

Kaur, H. (2008). Baking enzymes and microencapsulation strategies for retardation of staling. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:6714

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Kaur, H. “Baking enzymes and microencapsulation strategies for retardation of staling.” 2008. Thesis, RMIT University. Accessed January 19, 2021. http://researchbank.rmit.edu.au/view/rmit:6714.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Kaur, H. “Baking enzymes and microencapsulation strategies for retardation of staling.” 2008. Web. 19 Jan 2021.

Vancouver:

Kaur H. Baking enzymes and microencapsulation strategies for retardation of staling. [Internet] [Thesis]. RMIT University; 2008. [cited 2021 Jan 19]. Available from: http://researchbank.rmit.edu.au/view/rmit:6714.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kaur H. Baking enzymes and microencapsulation strategies for retardation of staling. [Thesis]. RMIT University; 2008. Available from: http://researchbank.rmit.edu.au/view/rmit:6714

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Michigan State University

2. Duffendack Brys, Katherine Lee. The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits.

Degree: MS, Dept. of Food Science and Human Nutrition, 1974, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:16142

Subjects/Keywords: Baked products; Cellulose

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APA (6^th Edition):

Duffendack Brys, K. L. (1974). The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:16142

Chicago Manual of Style (16^th Edition):

Duffendack Brys, Katherine Lee. “The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits.” 1974. Masters Thesis, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:16142.

MLA Handbook (7^th Edition):

Duffendack Brys, Katherine Lee. “The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits.” 1974. Web. 19 Jan 2021.

Vancouver:

Duffendack Brys KL. The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits. [Internet] [Masters thesis]. Michigan State University; 1974. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:16142.

Council of Science Editors:

Duffendack Brys KL. The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits. [Masters Thesis]. Michigan State University; 1974. Available from: http://etd.lib.msu.edu/islandora/object/etd:16142

Michigan State University

3. Jones, Robert H. Challenges to the baking industry in the "Startling sixties".

Degree: MA, Program in Food Distribution, 1960, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:13279

Subjects/Keywords: Baked products industry

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APA (6^th Edition):

Jones, R. H. (1960). Challenges to the baking industry in the "Startling sixties". (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:13279

Chicago Manual of Style (16^th Edition):

Jones, Robert H. “Challenges to the baking industry in the "Startling sixties".” 1960. Masters Thesis, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:13279.

MLA Handbook (7^th Edition):

Jones, Robert H. “Challenges to the baking industry in the "Startling sixties".” 1960. Web. 19 Jan 2021.

Vancouver:

Jones RH. Challenges to the baking industry in the "Startling sixties". [Internet] [Masters thesis]. Michigan State University; 1960. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:13279.

Council of Science Editors:

Jones RH. Challenges to the baking industry in the "Startling sixties". [Masters Thesis]. Michigan State University; 1960. Available from: http://etd.lib.msu.edu/islandora/object/etd:13279

4. Bijesh Paul; Dr.Jayadas.N.H. Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm.

Degree: 2015, Cochin University of Science and Technology

URL: http://dyuthi.cusat.ac.in/purl/5161

► In case of novel products with short shelf life, sales data was either unavailable or scarcely available. The available methods for the estimation of demand… (more)

▼ In case of novel products with short shelf life, sales data was either unavailable or scarcely available. The available methods for the estimation of demand of such products were direct survey methods, collection of opinion or indirect survey methods, comparison with established products and limited market trial. From literature review it was concluded that existing literature for predicting the demand of novel and short life products were scarce. This led to identification of problem namely demand forecast of relatively novel and short life products. Initially conventional methods like naive, exponential smoothing and moving average methods were used to predict the demand. Markov based model was then applied to forecast errors of the conventional methods. This model or algorithm requires only demand data of two consecutive months and hence is suited for demand forecast of novel products.This algorithm was then applied to two novel baked products, one of relatively large quantity and another of relatively small quantity. Naive, exponential smoothing and moving average methods were applied to this data and the forecasts as well as error for all the working days of two consecutive months were estimated. Markov based algorithm was then applied for these errors and the steady state probability was determined for each state of demand. A state of a system is where the system was at a point of time. The demand corresponding to the state with maximum probability was selected and the corresponding profit was estimated. The obtained profits were then compared and the combination with maximum profit was identified and the method is validated by estimating the annual savings that this method will bring to the firm when compared to existing methods in case of products A and BThe suitability of the model was validated by the fact that its implementation on product A and product B fetched more annual savings when compared to existing practice. Return on investment increased for product A and product B when compared to existing methods. Thus it was concluded that a firm can further enhance its profit by implementing this model or algorithm for more number of products. Further the model can be generalized by applying it to more types of novel products with short shelf life. The forecasting of novel and short life products was not much explored in previous research works. This model can act as the benchmark for future researches in forecasting of novel and short life products

Subjects/Keywords: Novel; Short Life; Markov; Forecasts; Baked products; Prediction.

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APA (6^th Edition):

Dr.Jayadas.N.H, B. P. (2015). Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm. (Thesis). Cochin University of Science and Technology. Retrieved from http://dyuthi.cusat.ac.in/purl/5161

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Dr.Jayadas.N.H, Bijesh Paul;. “Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm.” 2015. Thesis, Cochin University of Science and Technology. Accessed January 19, 2021. http://dyuthi.cusat.ac.in/purl/5161.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Dr.Jayadas.N.H, Bijesh Paul;. “Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm.” 2015. Web. 19 Jan 2021.

Vancouver:

Dr.Jayadas.N.H BP. Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm. [Internet] [Thesis]. Cochin University of Science and Technology; 2015. [cited 2021 Jan 19]. Available from: http://dyuthi.cusat.ac.in/purl/5161.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dr.Jayadas.N.H BP. Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm. [Thesis]. Cochin University of Science and Technology; 2015. Available from: http://dyuthi.cusat.ac.in/purl/5161

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Stellenbosch University

5. Kleyn, Megan Elizabeth. Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life.

Degree: MSc Food Sc, Food Science, 2018, Stellenbosch University

URL: http://hdl.handle.net/10019.1/103755

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ENGLISH ABSTRACT: Waxy wheats are a naturally occurring genetic mutation of the hexaploid bread wheat Triticum aestivum. They contain only amylopectin starch due to the… (more)

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ENGLISH ABSTRACT: Waxy wheats are a naturally occurring genetic mutation of the hexaploid bread wheat Triticum aestivum. They contain only amylopectin starch due to the absence of the protein responsible for producing amylose, called granule bound starch synthase (GBSS). The amylopectin content retards starch retrogradation as amylopectin retrogrades more slowly than amylose. This can be utilised to increase the shelf life of bread by slowing down the staling process in which starch retrogradation is involved. One hundred percent waxy wheat cannot be used to make bread because of a resulting undesirable loaf appearance. Blends of waxy wheat and non-waxy wheats were thus used to create a loaf of bread which not only had an extended shelf life but also a desirable appearance. The starch granule morphology and percentage crystallinity of starch isolated from four waxy wheat lines (375, 376, 377 and 378), was determined using a scanning electron microscope and X-ray diffraction respectively. A non-waxy wheat control was used. No differences were seen in granule size and morphology between the lines and the control but more B-type granules were observed in control. The control was found to have an unusually high percentage crystallinity (36.5%) but was still lower than, or equal to, the waxy wheat lines (36.5 – 38%). Flour of each line was blended with the control in ratios of 10, 15, 20 and 25% waxy wheat to non-waxy wheat. Pasting properties were determined by the Rapid Visco Analyser (RVA). Blends of lines 375, 376 and 377 were found to have a lower peak viscosity, a faster peak time and a lower final viscosity than the control, while line 378 was similar in values to the control. No significant differences were seen between the blends and the control for the arrival time, water absorption, and stability as determined by the Farinograph. Likewise, no significant differences were seen for the peak time, peak height and tail height determined by the Mixograph between all blends and the control. Biaxial extension of the dough from each blend using the Alveograph showed no significant differences from the control for the P, L, P/L and W parameters. The blends were baked into loaves of bread to determine final loaf quality and shelf life. The C-Cell showed no significant differences for the cell and hole number, cell area and slice brightness between the blends and control. Lines 375 and 377 had the highest percentage concavity and therefore the worst appearance. Line 376 and 378 had the best appearance with the highest amount of waxy wheat. The texture analyser showed that waxy wheats create a softer initial loaf. On day six, only blends from line 376 successfully decreased the firmness compared to the control. The addition of up to 25% waxy wheats to non-waxy wheats marginally affects the processing properties of dough but negatively affects the outward appearance of bread. Bread baked with blends of 20 – 25% of line 376 had an improved shelf life, whilst still being visually appealing.

AFRIKAANSE OPSOMMING:…

Advisors/Committee Members: Manley, Marena, Du Plessis, Anton, Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science..

Subjects/Keywords: Wheat products; Wheat flour; Baked goods – Quality; Wheat starch; Waxy; UCTD

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APA (6^th Edition):

Kleyn, M. E. (2018). Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/103755

Chicago Manual of Style (16^th Edition):

Kleyn, Megan Elizabeth. “Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life.” 2018. Masters Thesis, Stellenbosch University. Accessed January 19, 2021. http://hdl.handle.net/10019.1/103755.

MLA Handbook (7^th Edition):

Kleyn, Megan Elizabeth. “Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life.” 2018. Web. 19 Jan 2021.

Vancouver:

Kleyn ME. Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life. [Internet] [Masters thesis]. Stellenbosch University; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10019.1/103755.

Council of Science Editors:

Kleyn ME. Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life. [Masters Thesis]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/103755

Kansas State University

6. Haney, Harold Neil. Browning reaction in baked products.

Degree: MS, 1952, Kansas State University

URL: http://hdl.handle.net/2097/24775

Subjects/Keywords: Baked products.; Masters theses

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APA (6^th Edition):

Haney, H. N. (1952). Browning reaction in baked products. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/24775

Chicago Manual of Style (16^th Edition):

Haney, Harold Neil. “Browning reaction in baked products.” 1952. Masters Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/24775.

MLA Handbook (7^th Edition):

Haney, Harold Neil. “Browning reaction in baked products.” 1952. Web. 19 Jan 2021.

Vancouver:

Haney HN. Browning reaction in baked products. [Internet] [Masters thesis]. Kansas State University; 1952. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/24775.

Council of Science Editors:

Haney HN. Browning reaction in baked products. [Masters Thesis]. Kansas State University; 1952. Available from: http://hdl.handle.net/2097/24775

Kansas State University

7. Miller, Louise Lynette. Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level.

Degree: 1981, Kansas State University

URL: http://hdl.handle.net/2097/12615

Subjects/Keywords: Cake; Baked products; Cooking

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Miller, L. L. (1981). Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/12615

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Miller, Louise Lynette. “Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level.” 1981. Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/12615.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Miller, Louise Lynette. “Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level.” 1981. Web. 19 Jan 2021.

Vancouver:

Miller LL. Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level. [Internet] [Thesis]. Kansas State University; 1981. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/12615.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Miller LL. Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level. [Thesis]. Kansas State University; 1981. Available from: http://hdl.handle.net/2097/12615

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Rutgers University

8. Beaver, Michelle Denine, 1970-. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:.

Degree: PhD, Food Science, 2010, Rutgers University

URL: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100

►

In recent years, greater emphasis has been placed on the health benefits of whole grains. Studies have shown that whole grains are a source of… (more)

▼

In recent years, greater emphasis has been placed on the health benefits of whole grains. Studies have shown that whole grains are a source of fiber, reduce the risk of cardiovascular disease, diabetes and stroke and may help achieve weight loss. Rye, a cereal typically consumed as a whole grain, possesses such benefits. Arabinoxylans are non-starch polysaccharides comprised of a β-(1,4) linked D-xylopyranosyl backbone with α-L-arabinofuranose units attached as side residues via the α-(1,3) and/or α-(1,2) linkages. These compounds are found in whole grain and are particularly high in whole grain rye flour. These compounds are purported to contributor to the many health benefits associated with whole grain rye. While there are many health benefits attributed to arabinoxylans, they greatly impact dough rheology and baking by binding water, softening the dough and altering gluten functionality. The removal or alteration of a portion of the arabinoxylans via water extraction or enzymatic degradation will change their functionality significantly. This has been demonstrated in wheat systems including wheat doughs and wheat breads but fewer studies have been conducted utilizing whole grain rye flour in whole grain rye doughs and low moisture baked goods such as cookies. Therefore, it is hypothesized that the chemical structure of arabinoxylans in whole grain rye flour will affect the product attributes of low moisture baked goods such as cookies. The hypothesis can be tested by characterizing whole grain rye flour arabinoxylans which have been water extracted or enzymatically degraded with a variety of enzymes including Bacillus subtilis, Aspergillus niger and arabinofuranosidase. In model dough systems, it is evident that the use of the enzyme Bacillus subtilis produces a dough which requires less water and is less viscous vs. a control. In a model cookie system, the addition of Bacillus subtilis produces a cookie with a larger geometry. The Aspergillus niger and arabinofuranosidase show some differences vs. the control sample using these test methods as well.

Advisors/Committee Members: Beaver, Michelle Denine, 1970- (author), Ho, Chi-Tang, (chair), Hartman, Thomas (internal member), Huang, Qingrong, (internal member), King, Alan (outside member).

Subjects/Keywords: Rye flour; Baked products

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APA (6^th Edition):

Beaver, Michelle Denine, 1. (2010). The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100

Chicago Manual of Style (16^th Edition):

Beaver, Michelle Denine, 1970-. “The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:.” 2010. Doctoral Dissertation, Rutgers University. Accessed January 19, 2021. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100.

MLA Handbook (7^th Edition):

Beaver, Michelle Denine, 1970-. “The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:.” 2010. Web. 19 Jan 2021.

Vancouver:

Beaver, Michelle Denine 1. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:. [Internet] [Doctoral dissertation]. Rutgers University; 2010. [cited 2021 Jan 19]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100.

Council of Science Editors:

Beaver, Michelle Denine 1. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:. [Doctoral Dissertation]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100

Texas A&M University

9. Islas Rubio, Alma Rosa. Measurement and modeling thermal conductivity of baked products.

Degree: MS, agricultural engineering, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-I82

Subjects/Keywords: agricultural engineering.; Major agricultural engineering.; Baked products - Testing.; Baked products - Analysis.; Heat - Conduction.

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APA (6^th Edition):

Islas Rubio, A. R. (2012). Measurement and modeling thermal conductivity of baked products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-I82

Chicago Manual of Style (16^th Edition):

Islas Rubio, Alma Rosa. “Measurement and modeling thermal conductivity of baked products.” 2012. Masters Thesis, Texas A&M University. Accessed January 19, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-I82.

MLA Handbook (7^th Edition):

Islas Rubio, Alma Rosa. “Measurement and modeling thermal conductivity of baked products.” 2012. Web. 19 Jan 2021.

Vancouver:

Islas Rubio AR. Measurement and modeling thermal conductivity of baked products. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-I82.

Council of Science Editors:

Islas Rubio AR. Measurement and modeling thermal conductivity of baked products. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-I82

10. Esteller, Mauricio Sergio. Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico.

Degree: PhD, Tecnologia de Alimentos, 2007, University of São Paulo

URL: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;

►

Pães são produtos assados, obtidos da farinha de trigo e ou outras farinhas. É um produto popular consumido na forma de lanches, acompanhando refeições, apreciado… (more)

Subjects/Keywords: Baked products; Brazilian food legislation; Bread; Legislação brasileira de alimentos; Pão; pPificação; Textura; Texture

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APA (6^th Edition):

Esteller, M. S. (2007). Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;

Chicago Manual of Style (16^th Edition):

Esteller, Mauricio Sergio. “Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico.” 2007. Doctoral Dissertation, University of São Paulo. Accessed January 19, 2021. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;.

MLA Handbook (7^th Edition):

Esteller, Mauricio Sergio. “Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico.” 2007. Web. 19 Jan 2021.

Vancouver:

Esteller MS. Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico. [Internet] [Doctoral dissertation]. University of São Paulo; 2007. [cited 2021 Jan 19]. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;.

Council of Science Editors:

Esteller MS. Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico. [Doctoral Dissertation]. University of São Paulo; 2007. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;

11. V. Bono. CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS.

Degree: 2014, Università degli Studi di Milano

URL: http://hdl.handle.net/2434/247809

► The consumption of natural bioactive compounds, such as dietary fibre and polyphenols, offers health benefits including protection against cardiovascular disease, cancer and other degenerative diseases.… (more)

▼ The consumption of natural bioactive compounds, such as dietary fibre and polyphenols, offers health benefits including protection against cardiovascular disease, cancer and other degenerative diseases. Indeed, a relevant challenge for food innovation is the development of foods with optimal dietary fiber and antioxidant contents. One of the recent directions in the cereal sector is the use of flours deriving from other cereals or non grain plants (vegetables and oily seeds) in the baking industry, in order to produce composite flours. In this context, the potential use of wine-industry by-products (mainly grape-skins and seeds) as a source of dietary fibre and polyphenols in breadmaking, has been investigated in this research. In particular, two grapes (Vitis vinifera L.) varieties were considered: Barbera (red wine) and Chardonnay (white wine). The recovery processes of grape skins and seeds were designed to maximize the fibre content while preserving the antioxidant substances. Correlations between the composition of wine industry by- products and their NIR-MIR spectral data, together with the creation of predictive quality model, have been established, and the ability of these models in terms of ‘sample classification’ was tested. These wine-industry by-products were then adopted at high integration levels (10-30% w/w), for the production of baked goods, such as bread (both by straight-dough and sourdough process) and biscuits. Baked goods, in fact, represent an interesting model system for studying the rheological, macro- and micro-structural effects of fiber fortification on a food matrix, and they are also characterized by a worldwide consumption. They could be therefore a potential vehicle for important amounts of fiber and antioxidants. Positive and encouraging results were obtained from the use of grape-skin powders in breadmaking and biscuit production, highlighting their potential use for the production of innovative and nutritionally convincing baked goods. Advisors/Committee Members: supervisor: M. Mariotti, cosupervisor: M. Lucisano, phd coordinator: R. Pretolani, MARIOTTI, MANUELA, PRETOLANI, ROBERTO.

Subjects/Keywords: Grape skins; by-products; baked goods; NIR spectrocopy; Settore AGR/15 - Scienze e Tecnologie Alimentari

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APA (6^th Edition):

Bono, V. (2014). CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS. (Thesis). Università degli Studi di Milano. Retrieved from http://hdl.handle.net/2434/247809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Bono, V.. “CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS.” 2014. Thesis, Università degli Studi di Milano. Accessed January 19, 2021. http://hdl.handle.net/2434/247809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Bono, V.. “CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS.” 2014. Web. 19 Jan 2021.

Vancouver:

Bono V. CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS. [Internet] [Thesis]. Università degli Studi di Milano; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2434/247809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bono V. CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS. [Thesis]. Università degli Studi di Milano; 2014. Available from: http://hdl.handle.net/2434/247809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

12. Scalone, Gustavo Luis. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.

Degree: 2016, Ghent University

URL: http://hdl.handle.net/1854/LU-8057917

► The Maillard reaction is the major route for thermal generation of flavor; it is a very complex cascade of interdependent chemical reactions that has been… (more)

Subjects/Keywords: Agriculture and Food Sciences; Flavor; Peptides; Baked food products; The Maillard reaction; Pyrazines

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APA (6^th Edition):

Scalone, G. L. (2016). Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-8057917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Thesis, Ghent University. Accessed January 19, 2021. http://hdl.handle.net/1854/LU-8057917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Web. 19 Jan 2021.

Vancouver:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Internet] [Thesis]. Ghent University; 2016. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1854/LU-8057917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Thesis]. Ghent University; 2016. Available from: http://hdl.handle.net/1854/LU-8057917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

McGill University

13. Assouad, Marie-Christine. Reformulation packaging studies to delay staling in a bakery product.

Degree: MS, Department of Food Science and Agricultural Chemistry, 1996, McGill University

URL: https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r

► Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.… (more)

Subjects/Keywords: Bagels.; Food spoilage.; Baked products – Analysis.

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APA (6^th Edition):

Assouad, M. (1996). Reformulation packaging studies to delay staling in a bakery product. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r

Chicago Manual of Style (16^th Edition):

Assouad, Marie-Christine. “Reformulation packaging studies to delay staling in a bakery product.” 1996. Masters Thesis, McGill University. Accessed January 19, 2021. https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r.

MLA Handbook (7^th Edition):

Assouad, Marie-Christine. “Reformulation packaging studies to delay staling in a bakery product.” 1996. Web. 19 Jan 2021.

Vancouver:

Assouad M. Reformulation packaging studies to delay staling in a bakery product. [Internet] [Masters thesis]. McGill University; 1996. [cited 2021 Jan 19]. Available from: https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r.

Council of Science Editors:

Assouad M. Reformulation packaging studies to delay staling in a bakery product. [Masters Thesis]. McGill University; 1996. Available from: https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r

Kansas State University

14. Gordon, Barbara Eales. The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products.

Degree: 1947, Kansas State University

URL: http://hdl.handle.net/2097/17358

Subjects/Keywords: Oils and fats, Edible; Baked products

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APA (6^th Edition):

Gordon, B. E. (1947). The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/17358

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Gordon, Barbara Eales. “The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products.” 1947. Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/17358.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Gordon, Barbara Eales. “The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products.” 1947. Web. 19 Jan 2021.

Vancouver:

Gordon BE. The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products. [Internet] [Thesis]. Kansas State University; 1947. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/17358.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gordon BE. The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products. [Thesis]. Kansas State University; 1947. Available from: http://hdl.handle.net/2097/17358

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Montana

15. Heide, Mark L. Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming.

Degree: MBA, 1995, University of Montana

URL: https://scholarworks.umt.edu/etd/7943

Subjects/Keywords: Baked products Marketing.; Consumption (Economics) Surveys.

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APA (6^th Edition):

Heide, M. L. (1995). Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming. (Thesis). University of Montana. Retrieved from https://scholarworks.umt.edu/etd/7943

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Heide, Mark L. “Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming.” 1995. Thesis, University of Montana. Accessed January 19, 2021. https://scholarworks.umt.edu/etd/7943.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Heide, Mark L. “Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming.” 1995. Web. 19 Jan 2021.

Vancouver:

Heide ML. Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming. [Internet] [Thesis]. University of Montana; 1995. [cited 2021 Jan 19]. Available from: https://scholarworks.umt.edu/etd/7943.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Heide ML. Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming. [Thesis]. University of Montana; 1995. Available from: https://scholarworks.umt.edu/etd/7943

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Utah State University

16. Knudsen, Lois Irene. The Production of Acceptable Baked products in the Electronic Oven.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 1971, Utah State University

URL: https://digitalcommons.usu.edu/etd/5085

► The purpose was to find the adjustments needed to make acceptable pies, cookies and muffins baked in the electronic oven. The products were evaluated… (more)

Subjects/Keywords: Production of Baked; Baked Products; Electronic Oven; Acceptable; Quality Baked Products; Dietetics and Clinical Nutrition; Medicine and Health Sciences

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APA (6^th Edition):

Knudsen, L. I. (1971). The Production of Acceptable Baked products in the Electronic Oven. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5085

Chicago Manual of Style (16^th Edition):

Knudsen, Lois Irene. “The Production of Acceptable Baked products in the Electronic Oven.” 1971. Masters Thesis, Utah State University. Accessed January 19, 2021. https://digitalcommons.usu.edu/etd/5085.

MLA Handbook (7^th Edition):

Knudsen, Lois Irene. “The Production of Acceptable Baked products in the Electronic Oven.” 1971. Web. 19 Jan 2021.

Vancouver:

Knudsen LI. The Production of Acceptable Baked products in the Electronic Oven. [Internet] [Masters thesis]. Utah State University; 1971. [cited 2021 Jan 19]. Available from: https://digitalcommons.usu.edu/etd/5085.

Council of Science Editors:

Knudsen LI. The Production of Acceptable Baked products in the Electronic Oven. [Masters Thesis]. Utah State University; 1971. Available from: https://digitalcommons.usu.edu/etd/5085

Ryerson University

17. Khan, Mohammad Shahnoor Islam. Implementation of Edge & Shape Detection Techniques and their Performance Evaluation.

Degree: 2013, Ryerson University

URL: https://digital.library.ryerson.ca/islandora/object/RULA%3A1412

► In this thesis, we develop an industrial image processing application for baked goods. Images of baked objects on a conveyor belt are taken by high… (more)

Subjects/Keywords: Computer vision – Digital techniques; Computer vision – Industrial applications; Baked products industry; Computer vision – Mathematical models – Evaluation; Image processing – Statistical methods

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APA (6^th Edition):

Khan, M. S. I. (2013). Implementation of Edge & Shape Detection Techniques and their Performance Evaluation. (Thesis). Ryerson University. Retrieved from https://digital.library.ryerson.ca/islandora/object/RULA%3A1412

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Khan, Mohammad Shahnoor Islam. “Implementation of Edge & Shape Detection Techniques and their Performance Evaluation.” 2013. Thesis, Ryerson University. Accessed January 19, 2021. https://digital.library.ryerson.ca/islandora/object/RULA%3A1412.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Khan, Mohammad Shahnoor Islam. “Implementation of Edge & Shape Detection Techniques and their Performance Evaluation.” 2013. Web. 19 Jan 2021.

Vancouver:

Khan MSI. Implementation of Edge & Shape Detection Techniques and their Performance Evaluation. [Internet] [Thesis]. Ryerson University; 2013. [cited 2021 Jan 19]. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1412.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Khan MSI. Implementation of Edge & Shape Detection Techniques and their Performance Evaluation. [Thesis]. Ryerson University; 2013. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1412

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Michigan State University

18. Hoojjat, Parvin. Protein quality and functionality of navy bean and sesame flour in baked products.

Degree: PhD, Department of Food Science and Human Nutrition, 1981, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:44608

Subjects/Keywords: Baked products; Bread; Cookies; Flour; Food – Protein content

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APA (6^th Edition):

Hoojjat, P. (1981). Protein quality and functionality of navy bean and sesame flour in baked products. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:44608

Chicago Manual of Style (16^th Edition):

Hoojjat, Parvin. “Protein quality and functionality of navy bean and sesame flour in baked products.” 1981. Doctoral Dissertation, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:44608.

MLA Handbook (7^th Edition):

Hoojjat, Parvin. “Protein quality and functionality of navy bean and sesame flour in baked products.” 1981. Web. 19 Jan 2021.

Vancouver:

Hoojjat P. Protein quality and functionality of navy bean and sesame flour in baked products. [Internet] [Doctoral dissertation]. Michigan State University; 1981. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:44608.

Council of Science Editors:

Hoojjat P. Protein quality and functionality of navy bean and sesame flour in baked products. [Doctoral Dissertation]. Michigan State University; 1981. Available from: http://etd.lib.msu.edu/islandora/object/etd:44608

Michigan State University

19. Abinusawa, Afolabi Adegoke. Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours.

Degree: MS, Department of Food Science and Human Nutrition, 1994, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:24012

Subjects/Keywords: Flour; Soft wheat; Proteins; Baked products – Quality control; Cookies

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APA (6^th Edition):

Abinusawa, A. A. (1994). Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:24012

Chicago Manual of Style (16^th Edition):

Abinusawa, Afolabi Adegoke. “Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours.” 1994. Masters Thesis, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:24012.

MLA Handbook (7^th Edition):

Abinusawa, Afolabi Adegoke. “Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours.” 1994. Web. 19 Jan 2021.

Vancouver:

Abinusawa AA. Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours. [Internet] [Masters thesis]. Michigan State University; 1994. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:24012.

Council of Science Editors:

Abinusawa AA. Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours. [Masters Thesis]. Michigan State University; 1994. Available from: http://etd.lib.msu.edu/islandora/object/etd:24012

Michigan State University

20. Rabie, Samir Mohamed Hussein. Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread.

Degree: PhD, Department of Food Science and Human Nutrition, 1992, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:22288

Subjects/Keywords: Bread; Flour; Soft wheat; Baked products – Quality control

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Rabie, S. M. H. (1992). Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:22288

Chicago Manual of Style (16^th Edition):

Rabie, Samir Mohamed Hussein. “Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread.” 1992. Doctoral Dissertation, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:22288.

MLA Handbook (7^th Edition):

Rabie, Samir Mohamed Hussein. “Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread.” 1992. Web. 19 Jan 2021.

Vancouver:

Rabie SMH. Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread. [Internet] [Doctoral dissertation]. Michigan State University; 1992. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:22288.

Council of Science Editors:

Rabie SMH. Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread. [Doctoral Dissertation]. Michigan State University; 1992. Available from: http://etd.lib.msu.edu/islandora/object/etd:22288

University of Missouri – Columbia

21. Koester, Elizabeth. Properties of extruded white corn flour - high amylose corn starch puffs.

Degree: 2008, University of Missouri – Columbia

URL: http://hdl.handle.net/10355/5766

► This study was conducted to determine the effect of high-amylose corn starch in corn puffs on the extrusion parameters, product and textural properties and the… (more)

Subjects/Keywords: Cornstarch; Cookery (Corn); Baked products; Corn – Extrusion; Snack foods

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APA (6^th Edition):

Koester, E. (2008). Properties of extruded white corn flour - high amylose corn starch puffs. (Thesis). University of Missouri – Columbia. Retrieved from http://hdl.handle.net/10355/5766

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Koester, Elizabeth. “Properties of extruded white corn flour - high amylose corn starch puffs.” 2008. Thesis, University of Missouri – Columbia. Accessed January 19, 2021. http://hdl.handle.net/10355/5766.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Koester, Elizabeth. “Properties of extruded white corn flour - high amylose corn starch puffs.” 2008. Web. 19 Jan 2021.

Vancouver:

Koester E. Properties of extruded white corn flour - high amylose corn starch puffs. [Internet] [Thesis]. University of Missouri – Columbia; 2008. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10355/5766.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Koester E. Properties of extruded white corn flour - high amylose corn starch puffs. [Thesis]. University of Missouri – Columbia; 2008. Available from: http://hdl.handle.net/10355/5766

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

McGill University

22. Ḥasan, Ṣalāḥ, 1964-. Methods to extend the mold free shelf life of pizza crusts.

Degree: MS, Department of Food Science and Agricultural Chemistry, 1997, McGill University

URL: https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m

► In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ( rm a sb{w}),… (more)

Subjects/Keywords: Food preservatives.; Baked products – Preservation.; Molds (Fungi) – Control.

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APA (6^th Edition):

Ḥasan, Ṣalāḥ, 1. (1997). Methods to extend the mold free shelf life of pizza crusts. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m

Chicago Manual of Style (16^th Edition):

Ḥasan, Ṣalāḥ, 1964-. “Methods to extend the mold free shelf life of pizza crusts.” 1997. Masters Thesis, McGill University. Accessed January 19, 2021. https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m.

MLA Handbook (7^th Edition):

Ḥasan, Ṣalāḥ, 1964-. “Methods to extend the mold free shelf life of pizza crusts.” 1997. Web. 19 Jan 2021.

Vancouver:

Ḥasan, Ṣalāḥ 1. Methods to extend the mold free shelf life of pizza crusts. [Internet] [Masters thesis]. McGill University; 1997. [cited 2021 Jan 19]. Available from: https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m.

Council of Science Editors:

Ḥasan, Ṣalāḥ 1. Methods to extend the mold free shelf life of pizza crusts. [Masters Thesis]. McGill University; 1997. Available from: https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m

Kansas State University

23. Almana, Hassan Abdulaziz. Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction.

Degree: 1983, Kansas State University

URL: http://hdl.handle.net/2097/12885

Subjects/Keywords: Cake – Quality; Flour – Analysis; Baked products – Quality

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Almana, H. A. (1983). Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/12885

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Almana, Hassan Abdulaziz. “Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction.” 1983. Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/12885.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Almana, Hassan Abdulaziz. “Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction.” 1983. Web. 19 Jan 2021.

Vancouver:

Almana HA. Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction. [Internet] [Thesis]. Kansas State University; 1983. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/12885.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Almana HA. Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction. [Thesis]. Kansas State University; 1983. Available from: http://hdl.handle.net/2097/12885

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Kansas State University

24. Lee, Su-Hwei Iris. Sensory characteristics of low yolk sponge cakes with stabilizers.

Degree: 1980, Kansas State University

URL: http://hdl.handle.net/2097/11823

Subjects/Keywords: Baked products; Food – Sensory evaluation; Food – Testing

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APA (6^th Edition):

Lee, S. I. (1980). Sensory characteristics of low yolk sponge cakes with stabilizers. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11823

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Lee, Su-Hwei Iris. “Sensory characteristics of low yolk sponge cakes with stabilizers.” 1980. Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/11823.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Lee, Su-Hwei Iris. “Sensory characteristics of low yolk sponge cakes with stabilizers.” 1980. Web. 19 Jan 2021.

Vancouver:

Lee SI. Sensory characteristics of low yolk sponge cakes with stabilizers. [Internet] [Thesis]. Kansas State University; 1980. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/11823.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lee SI. Sensory characteristics of low yolk sponge cakes with stabilizers. [Thesis]. Kansas State University; 1980. Available from: http://hdl.handle.net/2097/11823

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Kansas State University

25. Griffith, Thomas. The effect of the browning reation on stability of stored sugar cookies.

Degree: MS, 1954, Kansas State University

URL: http://hdl.handle.net/2097/24976

Subjects/Keywords: Cookies.; Baked products – Quality control.; Masters theses

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APA (6^th Edition):

Griffith, T. (1954). The effect of the browning reation on stability of stored sugar cookies. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/24976

Chicago Manual of Style (16^th Edition):

Griffith, Thomas. “The effect of the browning reation on stability of stored sugar cookies.” 1954. Masters Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/24976.

MLA Handbook (7^th Edition):

Griffith, Thomas. “The effect of the browning reation on stability of stored sugar cookies.” 1954. Web. 19 Jan 2021.

Vancouver:

Griffith T. The effect of the browning reation on stability of stored sugar cookies. [Internet] [Masters thesis]. Kansas State University; 1954. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/24976.

Council of Science Editors:

Griffith T. The effect of the browning reation on stability of stored sugar cookies. [Masters Thesis]. Kansas State University; 1954. Available from: http://hdl.handle.net/2097/24976

University of New South Wales

26. Engdahl, Jacqueline Elizabeth. Thiamin retention in flour and baked products.

Degree: Fibre Science and Technology, Faculty of Applied Science, 1991, University of New South Wales

URL: http://handle.unsw.edu.au/1959.4/59659 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:49233/SOURCE02?view=true

Subjects/Keywords: Baked products; Vitamin B1; Flour; Thesis Digitisation Program

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APA (6^th Edition):

Engdahl, J. E. (1991). Thiamin retention in flour and baked products. (Masters Thesis). University of New South Wales. Retrieved from http://handle.unsw.edu.au/1959.4/59659 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:49233/SOURCE02?view=true

Chicago Manual of Style (16^th Edition):

Engdahl, Jacqueline Elizabeth. “Thiamin retention in flour and baked products.” 1991. Masters Thesis, University of New South Wales. Accessed January 19, 2021. http://handle.unsw.edu.au/1959.4/59659 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:49233/SOURCE02?view=true.

MLA Handbook (7^th Edition):

Engdahl, Jacqueline Elizabeth. “Thiamin retention in flour and baked products.” 1991. Web. 19 Jan 2021.

Vancouver:

Engdahl JE. Thiamin retention in flour and baked products. [Internet] [Masters thesis]. University of New South Wales; 1991. [cited 2021 Jan 19]. Available from: http://handle.unsw.edu.au/1959.4/59659 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:49233/SOURCE02?view=true.

Council of Science Editors:

Engdahl JE. Thiamin retention in flour and baked products. [Masters Thesis]. University of New South Wales; 1991. Available from: http://handle.unsw.edu.au/1959.4/59659 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:49233/SOURCE02?view=true

Kansas State University

27. Wu, Yangsheng. Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential.

Degree: MS, 1985, Kansas State University

URL: http://hdl.handle.net/2097/27601

Subjects/Keywords: Flour – Evaluation.; Baked products – Evaluation.; Food – Protein content.; Enriched cereal products – Evaluation.; Masters theses

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Wu, Y. (1985). Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/27601

Chicago Manual of Style (16^th Edition):

Wu, Yangsheng. “Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential.” 1985. Masters Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/27601.

MLA Handbook (7^th Edition):

Wu, Yangsheng. “Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential.” 1985. Web. 19 Jan 2021.

Vancouver:

Wu Y. Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential. [Internet] [Masters thesis]. Kansas State University; 1985. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/27601.

Council of Science Editors:

Wu Y. Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential. [Masters Thesis]. Kansas State University; 1985. Available from: http://hdl.handle.net/2097/27601

28. Alemán, Mercedes. Strategies to improve the oxidative stability of bakery products fortified with heme iron.

Degree: Departament de Nutrició i Bromatologia, 2014, Universitat de Barcelona

URL: http://hdl.handle.net/10803/283545

► La deficiencia en hierro es la deficiencia nutricional con más prevalencia a nivel mundial. El fortalecimiento de productos alimenticios con hierro puede contribuir a cubrir… (more)

▼ La deficiencia en hierro es la deficiencia nutricional con más prevalencia a nivel mundial. El fortalecimiento de productos alimenticios con hierro puede contribuir a cubrir las necesidades diarias de este elemento, sobre todo en determinadas poblaciones donde la prevalencia de esta deficiencia es elevada debido a que su cantidad en las dietas es pobre y/o presenta una baja biodisponibilidad. Cabe destacar que los grupos con mayor prevalencia de deficiencia en hierro son las mujeres en edad fértil y niños. Sin embargo, el fortalecimientos de alimentos con hierro debe tener en cuenta diversas variables que condicionan su efectividad, siendo la biodisponibilidad del hierro y su interacción con la matriz alimentaria las más cruciales. El objetivo que se plantea en esta tesis es conseguir un producto rico en hierro altamente biodisponible que presente una buena aceptabilidad y estabilidad oxidativa. Dentro de los productos de galletería/ bollería, se escoge una galleta rellena de chocolate como ejemplo de fortalecimiento en hierro hémico por su difusión y simplicidad. El chocolate, aparte de hacer el producto más apetecible a la población infantil y juvenil, permite enmascarar el color del ingrediente de hierro hémico que se pretende utilizar por su elevada biodisponibilidad. Dado que la manteca de palma es ampliamente utilizada en la elaboración de productos de galletería y bollería, se plantea, previamente, estudiar aquellas estrategias que permitan minimizar la oxidación en un modelo basado en manteca de palma fortalecida con hierro hémico. Mediante este modelo se han contemplado las siguientes estrategias: la eficacia de la adición de antioxidantes, la encapsulación del ingrediente de hierro hémico y la combinación de ambas. Las estrategias que resultaron ser más eficaces en este modelo fueron posteriormente estudiadas en galletas tipo sándwich rellenas de chocolate fortalecidas con hierro hémico. En el producto desarrollado a lo largo de un año de almacenamiento en la oscuridad a temperatura ambiente, se ha estudiado su estabilidad oxidativa y su grado de aceptación por parte de los consumidores. Gracias a la combinación de ambas estrategias, la adición de un antioxidante (palmitato de ascorbilo) y la encapsulación del hierro hémico por co-atomización de éste con caseinato de calcio, se ha obtenido un producto de galletería fortalecido con hierro altamente biodisponible estable frente a la oxidación y que a su vez ha sido aceptado por los consumidores a lo largo de un año de almacenamiento. Advisors/Committee Members: [email protected] (authoremail), false (authoremailshow), Guardiola Ibarz, Francesc (director), Bou Novensà, Ricard (director), Guardiola Ibarz, Francesc (tutor), true (authorsendemail).

Subjects/Keywords: Dèficit de ferro; Carencia de hierro; Iron deficiency diseases; Aliments funcionals; Alimentos funcionales; Functional foods; Biodisponibilitat; Biodisponibilidad; Bioavailability; Productes de forn i pastisseria; Productos de panadería y pastelería; Baked products; Ciències de la Salut; 663/664

12 more images…

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APA (6^th Edition):

Alemán, M. (2014). Strategies to improve the oxidative stability of bakery products fortified with heme iron. (Thesis). Universitat de Barcelona. Retrieved from http://hdl.handle.net/10803/283545

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Alemán, Mercedes. “Strategies to improve the oxidative stability of bakery products fortified with heme iron.” 2014. Thesis, Universitat de Barcelona. Accessed January 19, 2021. http://hdl.handle.net/10803/283545.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Alemán, Mercedes. “Strategies to improve the oxidative stability of bakery products fortified with heme iron.” 2014. Web. 19 Jan 2021.

Vancouver:

Alemán M. Strategies to improve the oxidative stability of bakery products fortified with heme iron. [Internet] [Thesis]. Universitat de Barcelona; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10803/283545.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Alemán M. Strategies to improve the oxidative stability of bakery products fortified with heme iron. [Thesis]. Universitat de Barcelona; 2014. Available from: http://hdl.handle.net/10803/283545

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Guelph

29. Nurse-Gupta, Jodey. Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980.

Degree: PhD, Department of History, 2016, University of Guelph

URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948

► This dissertation examines women’s experiences in Ontario agricultural societies and fairs in the nineteenth and twentieth centuries and provides further confirmation for the complexity of… (more)

▼ This dissertation examines women’s experiences in Ontario agricultural societies and fairs in the nineteenth and twentieth centuries and provides further confirmation for the complexity of rural women’s lives. It contributes to the historiographical debates that surround rural feminism, rural reform, and fairs as tools of hegemony. Most studies focus on provincial, national, and international exhibitions where bourgeois cultural hierarchies were reinforced; this thesis examines fairs at the county and township level where local residents organized these events and ensured their interests were represented. It is argued that women used the fair’s manifold nature to present a variety of identities, some which supported socially constructed notions of feminine behaviour and womanhood, and others that worked to dismantle them. How women presented themselves depended on the things they exhibited, the activities they took part in, and the service they provided. This study relies on traditional documentary material, such as newspapers, government publications, agricultural society minutes, membership records, published prize lists, and photographs. Surviving artifacts that women exhibited at fairs were also used to demonstrate how rural women created objects that represented their values, commemorated their achievements, and assisted in forming their identities. To capture women’s opinions in their own words, diaries and oral history were also employed. Most women participated at fairs to showcase their loyalty to elements of traditional rural womanhood: familial and communal cooperation, hard work, and thrift. Some sought to display middle-class respectability and taste. Yet others sought to move outside of prescribed boundaries of femininity and display their strength, courage, leadership, and individuality. Women could push the boundaries of social convention and empower and improve their circumstances. They did so in a variety of ways, including displaying their work and abilities as worthy of attention and enlarging their sphere of influence by increasing their mobility and visibility in spaces that had previously been limited to men. Women took advantage of opportunities caused by war, depression, and social change to achieve more authority and further negotiate and expand their interests in and outside of the fairgrounds. Advisors/Committee Members: Wilson, Catharine Anne (advisor).

Subjects/Keywords: Ontario; Rural history; Agricultural societies and fairs; Women; Exhibitions; Volunteerism; Community; Crops; Fruit; Vegetables; Dairy products; Canned goods; Baked goods; Flowers; Domestic manufactures; Fancywork; Art; Livestock; Cattle; Horses; 4-H; Food booths; Fundraising; Performers; Fair Queen contests; Baby Shows; Recreation; Rural feminism; Rural reform; Agricultural and domestic improvement

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APA (6^th Edition):

Nurse-Gupta, J. (2016). Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948

Chicago Manual of Style (16^th Edition):

Nurse-Gupta, Jodey. “Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980.” 2016. Doctoral Dissertation, University of Guelph. Accessed January 19, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948.

MLA Handbook (7^th Edition):

Nurse-Gupta, Jodey. “Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980.” 2016. Web. 19 Jan 2021.

Vancouver:

Nurse-Gupta J. Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980. [Internet] [Doctoral dissertation]. University of Guelph; 2016. [cited 2021 Jan 19]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948.

Council of Science Editors:

Nurse-Gupta J. Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980. [Doctoral Dissertation]. University of Guelph; 2016. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948

Georgia Tech

30. Zhang, Yingchuan. Product quality modeling and control based on vision inspection with an application to baking processes.

Degree: PhD, Electrical and Computer Engineering, 2005, Georgia Tech

URL: http://hdl.handle.net/1853/6898

► Manufacturing industries are facing major challenges in terms of improving product quality and increasing throughput while sustaining production costs to acceptable levels. Product-oriented processes, both… (more)

▼ Manufacturing industries are facing major challenges in terms of improving product quality and increasing throughput while sustaining production costs to acceptable levels. Product-oriented processes, both legacy and new, are poorly monitored and controlled on the basis of distributed loop controllers that are aiming to maintain critical process variables within acceptable bounds. Thus, poor quality product results when such processes are subjected to large disturbances - operational failures, environmental changes, and changes in loading conditions. In this research, product quality modeling and control based on a vision inspection methodology is proposed to improve product quality and increase productivity. The main contributions of this research are twofold. First, this research introduces a product quality modeling methodology that combines both physical-based modeling and data-driven modeling. The quality model is the link between information coming from the inspection of product features and the specification of process control strategies. It is essential to control and optimize the process. Physical-based modeling is used to model the product temperature profile, and data-driven modeling is used to train the mapping from the product temperature profile to each quality metric. The break down of the sub models increase the flexibility of model development and reduce the effort to change the model when the quality metrics change. The second contribution is the development of a novel approach to control product quality based on vision inspection, which is developed as part of a hybrid, hierarchical architecture. The high-level control module involves scheduling of multiple plant processes, diagnostics of the failure condition in the process, and the supervision of the whole process. The mid-level control module, which is the focus of the work presented here, takes advantage of baking product quality indicators and oven parameter measurements to optimize zone temperature and conveyor speed set points so that the best product quality is achieved even in the presence of disturbances. The low-level control module consists of basic control loops. Each of them controls parameters of each operation in the process separately. They are generally simple and easy to implement. Advisors/Committee Members: Dr. Jennifer E. Michaels (Committee Chair), Dr. Bonnie Heck Ferri (Committee Member), Dr. Farrokh, Ayazi (Committee Member), Dr. George J. Vachtsevanos (Committee Member), Dr. Magnus Egerstedt (Committee Member), Dr. Sheldon M. Jeter (Committee Member).

Subjects/Keywords: Vision inspection; Food process control; Quality control; Food industry and trade Quality control; Food adulteration and inspection; Baked products industry Quality control

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APA (6^th Edition):

Zhang, Y. (2005). Product quality modeling and control based on vision inspection with an application to baking processes. (Doctoral Dissertation). Georgia Tech. Retrieved from http://hdl.handle.net/1853/6898

Chicago Manual of Style (16^th Edition):

Zhang, Yingchuan. “Product quality modeling and control based on vision inspection with an application to baking processes.” 2005. Doctoral Dissertation, Georgia Tech. Accessed January 19, 2021. http://hdl.handle.net/1853/6898.

MLA Handbook (7^th Edition):

Zhang, Yingchuan. “Product quality modeling and control based on vision inspection with an application to baking processes.” 2005. Web. 19 Jan 2021.

Vancouver:

Zhang Y. Product quality modeling and control based on vision inspection with an application to baking processes. [Internet] [Doctoral dissertation]. Georgia Tech; 2005. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1853/6898.

Council of Science Editors:

Zhang Y. Product quality modeling and control based on vision inspection with an application to baking processes. [Doctoral Dissertation]. Georgia Tech; 2005. Available from: http://hdl.handle.net/1853/6898

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Open Access Theses and Dissertations