Prediction of Tortilla Quality Using Multivariate Modeling of Kernel, Flour and Dough Properties /

Bibliographic Details
Main Author:	Jondiko, Tom Odhiambo (Author)
Other Authors:	Awika, Joseph M. (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Texas] : [Texas A & M University], [2015]
Subjects:	Major Food Science and Technology. Wheat flour tortilla quality Wheat protein composition Wheat Kernel properties Wheat Milling Tortilla formulation Evaluation of wheat dough properties Dough development time and tolerance dough Stress relaxation Dough extensibility test Dough compression test Evaluation of tortilla properties Flour protein analysis Total protein content Polymeric and monomeric protein analysis Wheat flour Polymeric to monomeric protein ratio Insoluble polymeric protein content Extractable and un-extractable protein content High molecular weight and low molecular weight glutenin sub-units analysis Univariate relationship between kernel flour dough and tortilla properties The role of flour protein fractions in kernel and tortilla quality Principal component analysis Canonical correlation analysis Discriminant analysis tortilla industry association Simultaneous prediction of tortilla diameter and rollability Model for classification of wheat varieties for tortilla processing functionality
Online Access:	Link to OAK Trust copy

Link to OAK Trust copy

Available Online