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dc.contributor.supervisorScanlon, Martin G. (Department of Food Science)en_US
dc.contributor.authorDavies-Hoes, Lisa
dc.date.accessioned2018-01-12T18:11:35Z
dc.date.available2018-01-12T18:11:35Z
dc.date.issued2017-05en_US
dc.identifier.urihttp://hdl.handle.net/1993/32827
dc.description.abstractStudies have examined nutritional improvements with additions of pea fibre and protein in wheat leavened breads. This study examined 10, 15, 20 and 25% additions of yellow whole and split pea flour with various particle sizes to a Canadian Wheat Red Spring (CWRS) and a commercial wheat flour pan bread using the Canadian Short Process bake method. The objective was to evaluate both yellow pea flour additions and determine optimal substitution levels. A dilution of wheat protein occurred which lowered the amount of gluten available to form a network, thus, causing poor gas retention. Crumb firmness and cell density increased while the whiteness of the crumb grain decreased with increased levels of yellow whole and split pea flour. An evaluation of the phenolic content and antioxidant activity of the flour materials and composite bread samples was also conducted, and bread baking altered the antioxidant power to different extents in the bread samples.en_US
dc.language.isoengen_US
dc.publisherAACC International Inc.en_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectDough rheology, Yellow Pea, Dietary fibre, Composite flour, Bread quality, Bread staling, Thermal analysis, DSC, RVA, Antioxidant activity, Phenolics, Particle size, BHTen_US
dc.titleEffect of yellow whole and split pea flours with different particle sizes on bread quality and antioxidant activity in pan breadsen_US
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typemaster thesisen_US
dc.degree.disciplineFood Scienceen_US
dc.contributor.examiningcommitteeAluko, Rotimi E. (Department of Human Nutritional Sciences) Sapirstein, Harry D. (Department of Food Science)en_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.noteFebruary 2018en_US
local.subject.manitobayesen_US


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