Sökning: "bread quality"

Visar resultat 1 - 5 av 45 uppsatser innehållade orden bread quality.

1. 1. Possible sugar substitutes to reduce sugar in bread : without affecting taste and quality

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Elin Forslund; [2023]
   Nyckelord :bread; sugar substitute; sugar reduction; inulin; oligofructose; amyloglucosidase; glucoamylase; dough; wheat dough; clean label;

   Sammanfattning : The World Health Organization (WHO) is recommending a reduction of added sugars in food to decrease non-communicable diseases. This study was made in a collaboration with the bread company Pågen, who wants to reduce the added sugar, sucrose, to meet the recommendations from WHO and the consumer's wishes for less sugar in bread. LÄS MER

3. 2. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Devika Singh; [2023]
   Nyckelord :Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

   Sammanfattning : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. LÄS MER

4. 3. Biokonvertering av Brödavfall till Svampfilmer för Textila Applikationer

   Master-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomi

   Författare :Samira Syed; [2023]
   Nyckelord :Filamentous Fungi; Aspergillus oryzae; Food Waste; Bread Waste; Wet-laid; Casted; Tara; Myrobalan; Quebracho; Chestnut; Tannin;

   Sammanfattning : Bread waste represents a significant portion of global food waste, necessitating innovative approaches for its valorization. This research project explores the utilization of bread waste through fermentation with Aspergillus oryzae to produce fungal film which could be used for textile applications. LÄS MER

5. 4. Heritage cereals : tasty and sustainable? : acceptance and important qualities of heritage cereals

   Master-uppsats, SLU/Dept. of Urban and Rural Development

   Författare :Malin Ekblad; [2022]
   Nyckelord :heritage cereals; consumer awareness; consumer acceptance; consumer preference; food quality;

   Sammanfattning : Heritage cereals, a group of cereals that have not been subjected to modern crop breeding, have been getting attention due to their generally high genetic diversity, traits like high drought and disease tolerance as well as high nutritional values. Knowledge about how consumers relate to heritage cereals in Sweden is limited, and therefore this thesis aims to, firstly, explore acceptance, awareness and preferences among a specific consumer group; students in the agriculture program at the Swedish University of Agricultural Sciences, and, secondly, quality perception in relation to heritage cereals among consumers, bakers and retailers, in a Swedish context. LÄS MER

7. 5. Baking quality of winter wheat : the effect of variety, cultivation site and nitrogen supply

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Linnéa Gustafsson; [2022]
   Nyckelord :bread; baking quality; winter wheat; variety; cultivation site; nitrogen supply; genotype; environment;

   Sammanfattning : Wheat is the most important cereal crop for breadmaking. Different wheat varieties tend to yield varying bread quality, which is affected both by genotype and environmental factors. The present study aims to investigate the genetic and environmental effect on bread quality. LÄS MER