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UID:20250921T183932EDT-1804NjbRWk@132.216.98.100
DTSTAMP:20250921T223932Z
DESCRIPTION:PhD Oral Defense of Ramesh Murugesan\, Bioresource Engineering
 \nABSTRACT\nMillets are one of oldest of cereals\, cultivated since ancien
 t times. The millets are best known for their drought resistance\, shorter
  cultivation cycle and capability to grow in poor soils. Millets provide a
  wide range of health benefits and they are a good source of energy\, prot
 eins\, minerals\, vitamins and essential amino acids.\n\nBakery products a
 ccount for a major part of the processed food industry. Bakery products ar
 e usually made with wheat flour\, due to its unique functional characteris
 tics to develop a gluten network when it is mixed with water. This gluten 
 formation is essential in producing good baked products and the quality of
  the bakery products depends largely on the wheat quality. It is possible 
 to replace the wheat flour in bakery products to a certain degree by using
  other cereal grains.\n\nThree minor millet grains\, namely little (Panicu
 m miliare or Panicum sumatrense)\, foxtail (Setaria italica))\, and barnya
 rd millets (Echinochloa colona)\, were obtained from India and were used i
 n this study. The primary objective was to explore the suitability of thes
 e three millet flours to replace wheat flour in the production of bread an
 d cake. This objective was achieved by understanding the wheat-millet comp
 osite flours rheological behaviors\, baking performance\, change in second
 ary structures and heat and mass transfer during baking process.\n\nEveryo
 ne in the ºÚÁϲ»´òìÈ community is welcome to attend a PhD oral defense. Please
  join us in celebrating the accomplishments of our PhD candidates.
DTSTART:20150218T181500Z
DTEND:20150218T181500Z
LOCATION:R3-045\, Raymond Building\, CA\, QC\, St Anne de Bellevue\, H9X 3V
 9\, 21111 Lakeshore Road
SUMMARY:PhD Oral Defense: Use of Millets for Partial Wheat Replacement in B
 akery Products  
URL:/macdonald/channels/event/phd-oral-defense-use-mil
 lets-partial-wheat-replacement-bakery-products-242402
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