Browsing Brage NMBU by Author "Koga, Shiori"
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Effect of microoganisms on gluten quality in wheat
Nielsen, Katherine Ann Gredvig (Master thesis, 2017)Food security is a current issue of both domestic and international concern. Faced with a growing population and the increased food demands it entails, the Norwegian government has recently renewed its commitment to increase ... -
Environmental factors associated with glutenin polymer assembly during grain maturation
Koga, Shiori; Aamot, Heidi Udnes; Uhlen, Anne Kjersti; Seehusen, Till; Veiseth-Kent, Eva; Hofgaard, Ingerd Skow; Moldestad, Anette; Böcker, Ulrike (Journal article; Peer reviewed, 2020)This study aims to understand the environmental factors, focusing on rain and fungal infection, affecting the assembly of glutenin polymers during grain maturation. Spring wheat was grown in the field and grains were sampled ... -
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread
Tyl, Catrin; Koga, Shiori; Liberg Krook, Johanna; Andersen, Martine; Varela-Tomasco, Paula Alejandra; Skaret, Josefine; Rieder, Anne (Peer reviewed; Journal article, 2024)Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties ... -
Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species
Grandal, Siri; Rieder, Anne; Dessev, Tzvetelin; Ballance, Simon; Tyl, Catrin; Koga, Shiori (Peer reviewed; Journal article, 2025)The aim of this study was to gain more knowledge about the breadmaking performance of a novel perennial crop, intermediate wheatgrass (IWG). The main flour constituents of IWG, its rheological properties of dough, and ... -
Krav til falltall i norsk mathvete : En gjennomgang av det faglige grunnlaget for å vurdere riktig minimumskrav til falltall i norsk mathvete
Uhlen, Anne Kjersti; Koga, Shiori (Research report, 2022) -
Markedstilpasset norsk mathveteproduksjon: Tilpasninger i klasseinndelingen for å øke utnyttelsen av norsk mathvete
Uhlen, Anne Kjersti; Koga, Shiori; Dønnum, Amund (Research report, 2024)Denne fagrapporten beskriver hvordan vi kan få en mer markedstilpasset mathveteproduksjon som legger til rette for økt norskandel, med 90% som det langsiktige målet. Arbeidet er gjennomført sammen med etterspørselssiden i ... -
Microdochium majus and other fungal pathogens associated with reduced gluten quality in wheat grain
Aamot, Heidi Udnes; Lysøe, Erik; Koga, Shiori; Nielsen, Katherine Ann Gredvig; Böcker, Ulrike; Brodal, Guro; Dill-Macky, Ruth; Uhlen, Anne Kjersti; Hofgaard, Ingerd Skow (Peer reviewed; Journal article, 2020)The bread-making quality of wheat depends on the viscoelastic properties of the dough in which gluten proteins play an important role. The quality of gluten proteins is influenced by the genetics of the different wheat ... -
Polymerisation of gluten proteins in developing wheat grain as affected by desiccation
Koga, Shiori; Böcker, Ulrike; Wieser, H; Koehler, P; Uhlen, Anne Kjersti; Moldestad, Anette Aamodt (Journal article; Peer reviewed, 2017)The breadmaking quality of wheat is affected by the composition of gluten proteins and the polymerisation of subunits that are synthesised and accumulated in developing wheat grain. The biological mechanisms and time course ... -
The effect of weather conditions from heading to harvest on gluten quality of spring wheat – A study of historical data 2005–2022
Kollstrøm, Margit Oami; Böcker, Ulrike; Uhlen, Anne Kjersti; Kristoffersen, Annbjørg Øverli; Dieseth, Jon Arne; Tengstrand, Erik; Koga, Shiori (Peer reviewed; Journal article, 2025)The gluten-viscoelastic properties are essential for breadmaking quality and are affected by both genotypes and environments, such as weather conditions. However, it is still not clear how weather conditions cause variation ... -
The effects of temperature during grain filling on gluten quality of bread wheat (Triticum aestivum L.)
Koga, Shiori (PhD Thesis;2015:35, Doctoral thesis, 2017-07-06)Wheat production in Norway occurs at the highest latitudes among wheat production areas worldwide, and with lower growth temperature. The proportion of Norwegian wheat in total wheat consumed for food has increased from ...