Essays about: "Gluten-Free bread"

Showing result 1 - 5 of 6 essays containing the words Gluten-Free bread.

  1. 1. 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

  3. 2. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products

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

    Author : Carolin Bischoff; [2021]
    Keywords : Rheology; Xanthan gum; Gluten-Free; Food Technology; Technology and Engineering;

    Abstract : 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. READ MORE

  4. 3. Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase

    University essay from SLU/Department of Molecular Sciences

    Author : Alies Hellsten; [2019]
    Keywords : Emulsifier; α-amylase; glucose oxidase; gluten-free bread; freshness;

    Abstract : The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. READ MORE

  5. 4. A pectic polysaccharide in seed gum of Lepidium campestre

    University essay from SLU/Department of Molecular Sciences

    Author : Anna Manneteg; [2017]
    Keywords : soluble dietary fiber; pectin; seed gum; hydrocolloid; field cress; Lepidium campestre; oilseed;

    Abstract : Lepidium campestre (field cress) is an oilseed species with a great potential of becoming a new commercial crop in Sweden. As the oil is being extracted from the crop, the residual from the extraction is left in form of a seed cake. As this seed cake is soaked in water a gel is formed around the seeds. READ MORE

  6. 5. Produktutveckling av glutenfria tortillabröd : hur påverkas tortillabröden av ingrediensval och gräddningstid

    University essay from SLU/Dept. of Food Science

    Author : Louise Rolander; [2015]
    Keywords : glutenfritt; tortilla; bovete; guarkärnmjöl; gräddningstid;

    Abstract : Tacos är en vanlig maträtt i svenska hem, men för de som är glutenintoleranta har det länge saknats mjuka tortillabröd som är fria från gluten. Syftet med denna magisteruppsats var därför att utveckla ett glutenfritt tortillabröd av hög kvalitet, för Finax AB i Helsing-borg. Flera olika recept provbakades och ett basrecept togs fram. READ MORE