Sökning: "wheat fibre"

Visar resultat 1 - 5 av 18 uppsatser innehållade orden wheat fibre.

  1. 1. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Julia Kullberg; [2023]
    Nyckelord :White rye; white wheat; low phenolic flour;

    Sammanfattning : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. LÄS MER

  3. 2. Molecular Characterization of High β-Glucan Lines in Oats

    Master-uppsats, Lunds universitet/Tillämpad biokemi

    Författare :Abhinav Majumdar; [2022]
    Nyckelord :Applied biochemistry; Oats; β-Glucan; Dietary fibres; Arbinoxylan; Biology and Life Sciences;

    Sammanfattning : Oats (Avena sativa) are part of the cereal whole grain family, and their production is on the rise for the past few years due to extensive research done on the health benefits it can provide to humans. ScanOats project in Sweden is one of the research groups across the world that has done extensive work on oats. LÄS MER

  4. 3. Metabolic effects of various carbohydrates and fibre in dog food

    Master-uppsats, SLU/Dept. of Animal Nutrition and Management

    Författare :Fanny Bergevi; [2022]
    Nyckelord :dog; whole grain wheat; peeled oats; whole grain rye; metabolic profiles; metabolic pathways;

    Sammanfattning : The lack of scientific studies regarding dog nutrition highlights the need for future studies, especially when we know the importance of food in relation to health. The variety of ingredients in commercial dog food is huge. LÄS MER

  5. 4. Damaged starch and dietary fibre content in Swedish wheat flour : PLS-modelling to predict baking volume

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Edvin Nåbo; [2021]
    Nyckelord :damaged starch; dietary fibre; bread volume; PLS;

    Sammanfattning : SDmatic, SRC-CHOPIN 2 and Alveolab are used to evaluate flour, but not widely used in Sweden. This study aimed to evaluate the machines and see if they could be used to predict baking volume for bread baked on Swedish wheat flour. PLS-models were built with baking volume as the Y-variable. LÄS MER

  7. 5. Baking volume of wheat flour : assessment of novel analyses and parameters in prediction

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Assar Sundholm; [2021]
    Nyckelord :baking volume; wheat flour; Alveolab; SDmatic; SRC 2;

    Sammanfattning : In the milling industry baking volume is used as the gold standard for wheat flour quality. Determination of baking volume is a time-consuming and blunt method, demanding a quicker and more precise substitute. The aim of this thesis was to assess how different rheological and chemical parameters affect baking volume. LÄS MER