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| Pakistan Research Repository | Home |
Title of Thesis |
| Author(s) Ali Asghar |
| Institute/University/Department Details National Institute of Food Science and Technology / University of Agriculture Faisalabad |
| Session 2009 |
| Subject Food Technology |
| Number of Pages 204 |
| Keywords (Extracted from title, table of contents and abstract of thesis) Production, purification, characterization, carboxymethyl, cellulose, food applications |
Abstract |
| Download Full Thesis |  949 KB |
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| S. No. | Chapter | Title of the Chapters | Page | Size (KB) |
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| 1 | 0 | Contents | 8 | 97 KB |
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| 2 | 1 | Introduction | 5 | 88 KB |
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| 3 | 2 | Review of Literature 2.1 Functional Properties of Whey Proteins 2.2 Whey Proteins in Baked Goods and Frozen Dough 2.3 Frozen Dough Processing and Ingredients 2.4 Dough Rheological Properties 2.5 Thermal Properties of Bakery Products 2.6 Frozen Dough Bread Quality |
24 | 162 KB |
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| 4 | 3 | Materials and Methods 3.1 Procurement of Raw Material 3.2 Chemical Analysis of Flour 3.3 Wet and Dry Gluten Contents 3.4 Modified Whey Protein Concentrates (mWPC) Powder Production 3.5 Water Hydration Capacity 3.6 Empirical Rheological Measurements 3.7 Preparation of Dough 3.8 Dough Mixing and Formulation 3.9 Fundamental Dynamic Rheological Tests 3.10 Texture Profile Analysis of Frozen Dough 3.11 Differential Scanning Calorimetric Study of Frozen Doughs 3.12 Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS PAGE) of Frozen Dough 3.13 Preparation of Frozen Dough Bread 3.14 Bread Loaf Volumes 3.15 Sensory Evaluation of Frozen Dough Bread 3.16 Statistical Analyses and Software |
13 | 133 KB |
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| 5 | 4 | Results
and Discussion 4.1 Chemical Composition of Wheat Flours 4.2 Wet and Dry Gluten Contents 4.3 Water Hydration Capacity 4.4 Empirical Rheological Measurements 4.5 Fundamental Rheological Measurements 4.6 Temperature Scans of Frozen Dough 4.7 Texture Profile Analysis of Frozen Dough 4.8 Differential Scanning Calorimetric Study of Frozen Dough 4.9 SDS PAGE of Frozen Dough 4.10 Subjective Evaluation of Frozen Dough Bread 4.11 Sensory Evaluation of Frozen Dough Breads |
108 | 627 KB |
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| 7 | 6 | Summary | 8 | |
| 6.1 | References | 30 | 331 KB |
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| 6.2 | Appendices | 4 | ||
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