Sökning: "bread volume"
Visar resultat 11 - 15 av 18 uppsatser innehållade orden bread volume.
11. Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : 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
12. Effect of proofing profile on bread texture and microstructure previous to freezing process; a correlation with sensory attributes
Master-uppsats, SLU/Dept. of Food ScienceSammanfattning : Within the bakery industry, as well as in all other industries, product development is an important area of research. The freezing process and its effects on the final bread have been studied over the last decades. LÄS MER
13. Analysis of bread making quality parameters of Tajik wheat
Master-uppsats, SLU/Dept. of Plant Breeding (from 130101)Sammanfattning : Wheat is a major crop for human consumption in a number of countries around the world. Because of the large consumption, wheat has a crucial role into the daily diet of human. The seed storage components are important while consumed and also for baking bread or production of other types of food from the grain flour. LÄS MER
14. Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana
Master-uppsats, SLU/Dept. of Food ScienceSammanfattning : Increasing costs for wheat imports due to higher demand for wheat-based food products in many tropical developing countries such as Ghana has led to an interest in cassava flour as partial substitute for wheat flour in bakery products. The aim of this study was to characterize physico-chemical properties of cassava flour compared to wheat flour and determine its maximum acceptable substitution level in composite wheat/cassava bread and cakes in terms of baking and organoleptical characteristics. LÄS MER
15. Livet i en surdeg : Olika mjölksyrabakteriers inverkan på surdegsbröd
Kandidat-uppsats, Örebro universitet/Restaurang- och hotellhögskolanSammanfattning : The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously. LÄS MER
