Sökning: "Gluten-free bread"

Visar resultat 1 - 5 av 7 uppsatser innehållade orden Gluten-free bread.

1. 1. 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

3. 2. 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

4. 3. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products

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

   Författare :Carolin Bischoff; [2021]
   Nyckelord :Rheology; Xanthan gum; Gluten-Free; Food Technology; Technology and Engineering;

   Sammanfattning : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. LÄS MER

5. 4. Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Alies Hellsten; [2019]
   Nyckelord :Emulsifier; α-amylase; glucose oxidase; gluten-free bread; freshness;

   Sammanfattning : The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. LÄS MER

7. 5. A pectic polysaccharide in seed gum of Lepidium campestre

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Anna Manneteg; [2017]
   Nyckelord :soluble dietary fiber; pectin; seed gum; hydrocolloid; field cress; Lepidium campestre; oilseed;

   Sammanfattning : Lepidium campestre (field cress) is an oilseed species with a great potential of becoming a new commercial crop in Sweden. As the oil is being extracted from the crop, the residual from the extraction is left in form of a seed cake. As this seed cake is soaked in water a gel is formed around the seeds. LÄS MER