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dc.contributor.supervisor Scanlon, Martin (Food Science) en_US
dc.contributor.author Diep, Sally
dc.date.accessioned 2014-04-16T20:24:22Z
dc.date.available 2014-04-16T20:24:22Z
dc.date.issued 2014-04-16
dc.identifier.uri http://hdl.handle.net/1993/23521
dc.description.abstract This research investigates the properties of flours of different wheat varieties, belonging to the Canadian Western Red Spring (CWRS) and Canadian Prairie Spring Red (CPSR) wheat classes, for their suitability in making yellow alkaline noodles (YAN), a staple of Asian diets. Maximum cutting stress (MCS), Stress-Relaxation and Kieffer rig tests are traditional methods that were used to evaluate cooked YAN firmness. Ultrasound at 50 kHz was used to measure the rheological properties of raw YAN made from the various wheat classes/varieties. In general, higher protein CWRS wheat class flours produced firmer YAN, but some CPSR wheat varieties produced comparable if not firmer YAN despite being significantly lower in flour protein content. These differences were also evident from ultrasonic tests. My research demonstrates the suitability of Canadian wheat for YAN production as well as ultrasound’s ability to discriminate raw YAN rheological properties. en_US
dc.subject Noodles en_US
dc.subject Wheat en_US
dc.subject Protein en_US
dc.subject Ultrasound en_US
dc.subject 50 kHz en_US
dc.title The use of ultrasound to investigate Asian noodles: a comparison of methods en_US
dc.degree.discipline Food Science en_US
dc.contributor.examiningcommittee Hatcher, David (Food Science) Page, John (Physics and Astronomy) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note May 2014 en_US


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