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Theses/Dissertations

Food Science

Theses and Dissertations

Germination

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Full-Text Articles in Life Sciences

Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat Aug 2019

Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat

Theses and Dissertations

Gluten-free products from rice are gaining popularity among consumers because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume and shorter shelf-life, which can be improved by the addition of external hydrolytic enzymes. Hydrolytic enzymes are activated during germination to stimulate plant growth, and hence these enzymes may function similarly to the external enzymes to improve gluten-free bread from brown rice. Therefore, the objective of this work was to investigate the activities of amylases and protease in germinated brown rice (GBR) from long-grain and short-grain rices under different germination conditions ...


Natural Air Drying And Storage Of Soybean Seed And Implications On Germination Rates, Vigor, And Oil Quality, Zachary Young Aug 2017

Natural Air Drying And Storage Of Soybean Seed And Implications On Germination Rates, Vigor, And Oil Quality, Zachary Young

Theses and Dissertations

Recently introduced technology-comprising cables used for monitoring grain moisture content (MC) and temperature throughout the entire grain mass during drying offers a means to utilize low-temperature natural air-drying for soybean seed. From an electronic monitor and fan control standpoint, the new technology appears to be very promising for managing drying and storage conditions for soybean seed. The objectives for this study were to simulate conditions typically encountered in on-farm, in-bin drying systems and investigate impact of seed cultivar, temperature, moisture content and duration of storage on seed germination rates and vigor (electrical conductivity). In addition this research addresses the problem ...


Effect Of Germination And Parboiling On Milling, Physicochemical, And Textural Properties Of Medium- And Long-Grain Rough Rice, Ashley Han May 2015

Effect Of Germination And Parboiling On Milling, Physicochemical, And Textural Properties Of Medium- And Long-Grain Rough Rice, Ashley Han

Theses and Dissertations

Germinated brown rice is commonly consumed in Asia for its enhanced nutritional properties such as gamma-aminobutyric acid (GABA) and softer cooked texture. However germination decreases milling yield and alters some physicochemical properties, and most germinated rice studies evaluated medium-grain and aromatic rice cultivars. This study compared the effects of germination duration and parboiling on milling, physicochemical, and textural properties of a medium- (Jupiter) and a long-grain (Wells) rice cultivars. Rough rice was soaked in water at 25°C for 12 hr, and then incubated at 30-34°C for varying germination durations, or combined with parboiling at 120°C for 20 ...