Sökning: "bread-making quality"

Hittade 5 uppsatser innehållade orden bread-making quality.

  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. Evaluation of Novel Quality Control Methods for Wheat Flour

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

    Författare :Josefine Dahlman; Stephanie Laurent Hedlund; [2021]
    Nyckelord :Wheat flour; Quality control; PCA; PLS; Alveolab; Rheo F4; Mixolab; Food technology; Technology and Engineering;

    Sammanfattning : The quality of a flour can vary greatly depending on the wheat variety and on the conditions while growing the wheat. Currently, the quality is mainly assessed by test baking the flour to observe the volume of the final product. LÄS MER

  4. 3. Analysis of bread making quality parameters of Tajik wheat

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

    Författare :Marufqul Mahkamov; [2013]
    Nyckelord :wheat; bread making quality; protein; HMW high molecular weight ; gluten; allele; гандум; сифати нонии дон; сафеда; сафедаи вазни молекулавиаш зиёд; глутен; аллел;

    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

  5. 4. 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 Science

    Författare :Estelle Eriksson; [2013]
    Nyckelord :cassava; flour; composite bread ; baking capacity; sensory evaluation;

    Sammanfattning : 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

  7. 5. Kvalitet i brödvete

    L3-uppsats, SLU/Dept. of Crop Science

    Författare :Fredrik Agell; [2004]
    Nyckelord :bröd; kvalitet; kadmium;

    Sammanfattning : The quality of bread wheat is a large subject to study. The quality rests on two legs. The first one is the inheritance of specific characters, which can be influenced through plant breeding and type of cultivar. The other one is the environmental influences, such as crop rotation, nutrition, harvest and storage. LÄS MER