Sökning: "bread production"

Visar resultat 1 - 5 av 56 uppsatser innehållade orden bread production.

  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. Sustainable bread supply chains in Sweden : examining scenarios for reducing or lowering the impact of surplus bread

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Fanny Sturén; [2023]
    Nyckelord :food waste quantification; bread take-back agreements TBA ; supply chain; food waste hierarchy; sustainable food system; food donations Swedish University;

    Sammanfattning : Food waste has significant environmental, social, and economic implications, demanding actions toward a sustainable food system. In Sweden's bread supply chain, approximately 14% of produced bread is wasted, with 9% attributed to unsold bread in stores. LÄS MER

  4. 3. The carbon footprint of rye bread production in Sweden : a life cycle assessment (LCA) of the Fazer product Rågkusar

    Master-uppsats, SLU/Dept. of Energy and Technology

    Författare :Stella Hildersten; [2023]
    Nyckelord :Life Cycle Assessment LCA ; bread; rye bread; bread production; sustainable development; carbon footprint; global warming potential;

    Sammanfattning : The future will require sustainable food systems; systems that meets the present and the future with consideration of economic and social development, as well as environmental protection. In the current food system, two key drivers towards environmental pressure are agriculture and food consumption. LÄS MER

  5. 4. Biokonvertering av Brödavfall till Svampfilmer för Textila Applikationer

    Master-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Författare :Samira Syed; [2023]
    Nyckelord :Filamentous Fungi; Aspergillus oryzae; Food Waste; Bread Waste; Wet-laid; Casted; Tara; Myrobalan; Quebracho; Chestnut; Tannin;

    Sammanfattning : Bread waste represents a significant portion of global food waste, necessitating innovative approaches for its valorization. This research project explores the utilization of bread waste through fermentation with Aspergillus oryzae to produce fungal film which could be used for textile applications. LÄS MER

  7. 5. Baket

    Kandidat-uppsats, KTH/Arkitektur

    Författare :Jordan Halpin; [2023]
    Nyckelord :Brick; bakery; Ösmo; Folketshus; ugn;

    Sammanfattning : Denna stora, stenladuliknande byggnad står i mitten av ett vetefält. Man anländer via en grusväg som leder genom fälten där man möts av en siluett som påminner om de engelska Country House och ramas in av det som ska bli mjölet som kommer bakas till bröd inuti. LÄS MER