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Showing result 1 - 5 of 134 essays matching the above criteria.

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. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Devika Singh; [2023]
   Keywords : Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

   Abstract : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. READ MORE

4. 3. 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

5. 4. Investigating food waste composition in school catering with focus on carbon footprint

   University essay from SLU/Dept. of Energy and Technology

   Author : Runa Halvarsson; [2023]
   Keywords : waste composition analysis; plate waste; climate impact; elementary schools; canteens;

   Abstract : Food waste has a great impact on the environment and generates approximately 3.3 giga tonnes of CO2-eq annually. The SDG 12.3 set by the UN, to halve the global per capita food waste by 2030, is one of the measures that strives to combat this problem. READ MORE

6. 5. Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Cecilia Nilsson; [2023]
   Keywords : applied nutrition and food chemistry; quinoa; bread; postprandial blood glucose; insulin; Technology and Engineering;

   Abstract : Three quinoa-containing breads made from three different varieties of quinoa were presented as test products to be compared with a control of regular white wheat bread. The study was a randomised controlled single-blind, crossover in which blood glucose, insulin and subjective appetite sensations “Hunger”, “Satiety” and “Desire to eat” were measured in regular intervals during a three hours period after food consumption. READ MORE