Essays about: "Bröd"
Showing result 1 - 5 of 37 essays containing the word Bröd.
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1. Possible sugar substitutes to reduce sugar in bread : without affecting taste and quality
University essay from SLU/Department of Molecular SciencesAbstract : 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. READ MORE
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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
University essay from SLU/Department of Molecular SciencesAbstract : 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. READ MORE
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3. Judging a loaf by its appearance : A protocol to study bread and bread-like fragments based on the study cases of Gamla Uppsala, Valsgärde, and Gnista
University essay from Uppsala universitet/Institutionen för arkeologi och antik historiaAbstract : Bread is an important cultural and social marker, and it occurs in many contexts, often preserved as carbonised. However, as bread fragments are typically small and anonymous, their total value of them is not appreciated. Often bread material is grouped simply as organic and not considered. READ MORE
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4. Predicting Treatment Performance Using Ternary Plot : Macronutrients’ impact on biomass conversion efficiency
University essay from Uppsala universitet/Institutionen för geovetenskaperAbstract : Black soldier fly larvae (BSFL) waste treatment is becoming a more sought-after organic waste treatment since it produces larvae for animal feed as well as fertilizer, the need for prediction and optimization of treatment performance increases. This study aims to predict biomass conversion efficiency (BCE) for waste going into treatment, using only the nutritional data from other studies as it could give a good performance estimation while using available data. READ MORE
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5. Heritage cereals : tasty and sustainable? : acceptance and important qualities of heritage cereals
University essay from SLU/Dept. of Urban and Rural DevelopmentAbstract : Heritage cereals, a group of cereals that have not been subjected to modern crop breeding, have been getting attention due to their generally high genetic diversity, traits like high drought and disease tolerance as well as high nutritional values. Knowledge about how consumers relate to heritage cereals in Sweden is limited, and therefore this thesis aims to, firstly, explore acceptance, awareness and preferences among a specific consumer group; students in the agriculture program at the Swedish University of Agricultural Sciences, and, secondly, quality perception in relation to heritage cereals among consumers, bakers and retailers, in a Swedish context. READ MORE
