Transformation of Wheat Starch During Baking and Storage of Bread

dc.contributor.advisorSoldatov, Dmitriy
dc.contributor.authorPoloz, Ielizaveta
dc.date.accessioned2018-09-13T17:48:49Z
dc.date.available2019-09-11T05:00:33Z
dc.date.copyright2018-09
dc.date.created2018-09-11
dc.date.issued2018-09-13
dc.degree.departmentDepartment of Chemistryen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeChemistryen_US
dc.description.abstractA complex approach to study starch behavior in bread-like systems was utilized. The physical state of starch was monitored during the making and storage of bread from a variety of flours. Chemical composition of the flours was evaluated using traditional and new methods. A number of instrumental techniques, including less conventional techniques and never previously used combinations, were utilized. The main methods included: viscometry (micro visco-amylo-graph) to study pasting properties; differential scanning calorimetry to evaluate the sol-gel transition of starch; thermogravimetric analysis to study the thermal decomposition of flours; powder X-ray diffraction to evaluate crystallinity and retrogradation of starch within the flours and the bread samples. The relationship between the measured properties and the parameters of the flours, such as their nature, origin, chemical composition, storage time and storage temperature, has been evaluated and is discussed. A new analytical method to test the flour composition has been proposed. en_US
dc.description.sponsorshipMitacs
dc.identifier.urihttp://hdl.handle.net/10214/14289
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectFlouren_US
dc.subjectStarchen_US
dc.subjectCrystallinityen_US
dc.subjectX-ray diffractionen_US
dc.subjectGelatinizationen_US
dc.subjectRetrogragationen_US
dc.subjectAsh contenten_US
dc.subjectThermogravimetric analysisen_US
dc.titleTransformation of Wheat Starch During Baking and Storage of Breaden_US
dc.typeThesisen_US

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