Sökning: "bread volume"

Visar resultat 1 - 5 av 18 uppsatser innehållade orden bread volume.

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. 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

5. 4. Det gäller inte bara potatis : En innehållsanalytisk jämförelse mellan brödupproret i Jönköping 1855 och hungerdemonstrationen i Västervik 1917

   Kandidat-uppsats, Jönköping University/Högskolan för lärande och kommunikation

   Författare :David Liew; [2022]
   Nyckelord :Hungeruppror; uppror; revolution; Jönköping; Västervik; Arendt; motiv.;

   Sammanfattning : This thesis examined people and the motives behind their actions while participating in uprisings caused by famine and social injustice. Based on Hannah Arendts theories on uprisings and revolutions, the thesis focused on two uprisings in Sweden, the bread uprising in Jönköping 1855 and the hunger demonstration in Västervik 1917. LÄS MER

7. 5. Chiafröns påverkan i glutenfria bröd

   M1-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH

   Författare :Jonathan Laike Ståhle; Tobias Christensen; [2021]
   Nyckelord :Salvia hispanica; Chia; Chia seeds; Gluten-free bread; Food engineering; Technology and Engineering;

   Sammanfattning : I detta examensarbete har tanken varit att få en ökad kunskap för hur chiafröet påverkar det glutenfria brödet. Orsaken till det glutenfria brödets uppkomst är sjukdomen celiaki. Samtidigt som forskning utförs inom området celiaki är det svårt för människor med denna diagnos att hitta bra glutenfria brödalternativ. LÄS MER