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dc.contributor.author Sopiwnyk, Elaine Janice en_US
dc.date.accessioned 2007-05-18T20:02:39Z
dc.date.available 2007-05-18T20:02:39Z
dc.date.issued 1999-05-01T00:00:00Z en_US
dc.identifier.uri http://hdl.handle.net/1993/1894
dc.description.abstract Durum wheat cultivars with extra strong gluten properties are claimed by pasta manufacturers to result in pasta superior cooking quality. However, very few studies have been published which have examined the effect of extra strong gluten cultivars on pasta cooking quality. A study was undertaken to determine the rheological, starch characteristics and pasta cooking quality of a set of seven durum wheat samples varying in gluten strength properties, but with comparable protein content. The effect of drying temperature on the cooking quality of pasta made from durum wheat samples varying in gluten strength was also investigated. Overall, differences in rheological properties of semolina were related to gluten strength. Although differences were observed in starch pasting properties these differences were not related to gluten strength properties. Cooked pasta texture assessed using the Lloyd, viscoelastograph and sensory evaluation revealed that pasta made from samples with weaker gluten strength did not necessarily result in pasta with poorer cooking quality than pasta made from samples with stronger gluten strength. (Abstract shortened by UMI.) en_US
dc.format.extent 10963494 bytes
dc.format.extent 184 bytes
dc.format.mimetype application/pdf
dc.format.mimetype text/plain
dc.language en en_US
dc.language.iso en_US
dc.title Effects of gluten strength on the rheological and textural properties of spaghetti made from durum wheat en_US
dc.degree.discipline Human Nutritional Sciences en_US
dc.degree.level Master of Science (M.Sc.) en_US


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