Sökning: "breadmaking"

Hittade 2 uppsatser innehållade ordet breadmaking.

1. 1. 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

3. 2. Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Ylva Henriksson; [2020]
   Nyckelord :arabinoxylan; wheat bran; breadmaking; staling; bread quality;

   Sammanfattning : In the face of agriculture-related global challenges, there is a need to produce food more efficiently and effectively, reduce food waste and increase utilization of agricultural by-products such as wheat bran. Extracted arabinoxylans from wheat bran have previously been found to retard staling and thus extend shelf life of bread. LÄS MER