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Title of Thesis
Effect of Modified Whey Protein Concentrates on Physical, Thermal and Rheological Properties of Frozen Dough

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
Not Available

Download Full Thesis
949 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 Contents 8
97 KB
2 1 Introduction 5
88 KB
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
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
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
7 6 Summary 8
  6.1 References 30
331 KB
  6.2 Appendices 4