Essays about: "Bread department"

Showing result 1 - 5 of 19 essays containing the words Bread department.

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

    University essay from SLU/Department of Molecular Sciences

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

    Abstract : 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

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

    University essay from SLU/Department of Molecular Sciences

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

    Abstract : 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. READ MORE

  4. 3. 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 Sciences

    Author : Julia Kullberg; [2023]
    Keywords : White rye; white wheat; low phenolic flour;

    Abstract : 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

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

    University essay from SLU/Department of Molecular Sciences

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

    Abstract : 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. READ MORE

  6. 5. Food losses and Waste at Bakeries, Retail and Household Levels –A Case of Sweden : a Case of Sweden

    University essay from SLU/Department of Molecular Sciences

    Author : Balasooriya Mudiyanselage Indrachapa Dhananjani Balasooriya; [2022]
    Keywords : Bread value chain; Food loss; bread waste; causes of bread waste;

    Abstract : Reducing food waste is necessary to assure food security and overcome environmental issues. This study was aimed to assess food losses and waste (FLW) along bakery, retail, food service and household stages of bread value chain in Sweden, causes and identify potential measures to reduce losses and waste. READ MORE