Sökning: "baking performance"

Hittade 5 uppsatser innehållade orden baking performance.

  1. 1. Swedish wheat in the changing climate : screening for stable spring wheat genotypes from 2017 and 2018 with focus on protein quality for bread-making

    Master-uppsats, SLU/Dept. of Plant Breeding (from 130101)

    Författare :Axel Belsing; [2021]
    Nyckelord :wheat; gluten protein; bread-making quality; stability; climate variation; breeding; SE-HPLC; micro-structure;

    Sammanfattning : In recent years, wheat production and protein quality in wheat have been affected by climatic changes in Sweden and in many other parts of the world. Protein quality of wheat, determining the bread-making quality of flour, is a parameter sensitive to climate fluctuations and its stability has not been studied so far. LÄS MER

  3. 2. Analog

    Kandidat-uppsats, Lunds universitet/Industridesign

    Författare :Markus Burman; [2019]
    Nyckelord :Technology and Engineering; Arts and Architecture;

    Sammanfattning : There is not much that can compete with pre- paring and enjoying a meal, cooked to perfec- tion, in the company of friends. No matter how skilled you are at cooking or baking, it is impossible to achieve the same quality of bread and pizza as in a restaurant since a regular household oven will not genera- te the temperature or taste needed. LÄS MER

  4. 3. A method for predicting baking performance through evaluation of short crust dough

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

    Författare :Rana Cheaib; [2015]
    Nyckelord :baking performance; food technology; livsmedelsteknologi; chemometrics; statistical tools; fat; egg; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : The three major components of short-crust cookie dough are flour, sugar, and fat. Since high fat contents have been shown to have a major effect on the development of the gluten network, studying how these ingredients could affect the texture of the dough and the baked product became interesting. LÄS MER

  5. 4. Äppelpressmassa i Sydsverige - nuvarande användningsområden och möjligheter till nya produkter

    Master-uppsats, SLU/Horticulture (until 121231)

    Författare :Elena Jönsson; [2010]
    Nyckelord :pressmassa; äppelmusttillverkning; enzymatisk brunfärgning; ensilering; brödbakning; äppelmust;

    Sammanfattning : Pomace is the solid remains (i.e. stems, pulp, seeds, and skins) after pressing for juice. The annual production of apple pomace is 593 000 ton worldwide. LÄS MER

  7. 5. Projekt Sunbaker : Utveckling av en solugn för bakning, en fältstudie i Namibia

    Master-uppsats, KTH/Maskinkonstruktion (Inst.)

    Författare :Mats Kjellström; Stefan Voyce; [2009]
    Nyckelord :;

    Sammanfattning : Namibia, southern Africa, suffers from an energy shortage and is therefore facing several challenging problems. The use of firewood as fuel for cooking is common in the whole country and has negative consequences for health and the environment. LÄS MER