Sökning: "wheat dough"

Visar resultat 1 - 5 av 11 uppsatser innehållade orden wheat dough.

  1. 1. Possible sugar substitutes to reduce sugar in bread : without affecting taste and quality

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Elin Forslund; [2023]
    Nyckelord :bread; sugar substitute; sugar reduction; inulin; oligofructose; amyloglucosidase; glucoamylase; dough; wheat dough; clean label;

    Sammanfattning : The World Health Organization (WHO) is recommending a reduction of added sugars in food to decrease non-communicable diseases. This study was made in a collaboration with the bread company Pågen, who wants to reduce the added sugar, sucrose, to meet the recommendations from WHO and the consumer's wishes for less sugar in bread. LÄS MER

  3. 2. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Julia Kullberg; [2023]
    Nyckelord :White rye; white wheat; low phenolic flour;

    Sammanfattning : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. LÄS MER

  4. 3. Baking quality of winter wheat : the effect of variety, cultivation site and nitrogen supply

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Linnéa Gustafsson; [2022]
    Nyckelord :bread; baking quality; winter wheat; variety; cultivation site; nitrogen supply; genotype; environment;

    Sammanfattning : Wheat is the most important cereal crop for breadmaking. Different wheat varieties tend to yield varying bread quality, which is affected both by genotype and environmental factors. The present study aims to investigate the genetic and environmental effect on bread quality. LÄS MER

  5. 4. 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

  7. 5. 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