Essays about: "Industrial baking"

Showing result 1 - 5 of 10 essays containing the words Industrial baking.

  1. 1. Evaluation of Novel Quality Control Methods for Wheat Flour

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

    Author : Josefine Dahlman; Stephanie Laurent Hedlund; [2021]
    Keywords : Wheat flour; Quality control; PCA; PLS; Alveolab; Rheo F4; Mixolab; Food technology; Technology and Engineering;

    Abstract : 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. READ MORE

  3. 2. Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects

    University essay from SLU/Department of Molecular Sciences

    Author : Ylva Henriksson; [2020]
    Keywords : arabinoxylan; wheat bran; breadmaking; staling; bread quality;

    Abstract : In the face of agriculture-related global challenges, there is a need to produce food more efficiently and effectively, reduce food waste and increase utilization of agricultural by-products such as wheat bran. Extracted arabinoxylans from wheat bran have previously been found to retard staling and thus extend shelf life of bread. READ MORE

  4. 3. Exploring the Enablement of a Digitized Bakery - A case study

    University essay from Lunds universitet/Teknisk logistik; Lunds universitet/Institutionen för teknisk ekonomi och logistik

    Author : Erik Herbertsson; Moa Mahlberg; [2020]
    Keywords : Industrial baking; Bread industry; Digitization; Digitalization; Industry 4.0; Technology and Engineering;

    Abstract : The concept of Industry 4.0 is widely discussed among scholars and business leaders alike. Being able to adapt to this fourth industrial revolution is argued by many as necessary to stay competitive and to be profitable. Many companies today, however, have production lines built on legacy systems, as well as their own unique product challenges. READ MORE

  5. 4. Investigation of heat transfer and mass transfer parameters in a convection oven for model foods

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

    Author : Chandana Mysore Somashekar; [2020]
    Keywords : Food engineering; Livsmedelsteknik; Technology and Engineering;

    Abstract : Forced air convection systems are the most preferred design of choice in many of the industrial-scale convection ovens. In this study, experimental investigation on convective heat transfer and mass transfer within a forced air convection oven was performed at different oven temperatures (100℃, 110℃ and 120℃) and at flow velocity (2 m/s, 3 m/s and 4 m/s) using potato slices (10*10*60 mm) as model food. READ MORE

  6. 5. Går det att odla ekologiskt vårvete för hantverksmässig bakning i Jämtlands län?

    University essay from SLU/Dept. of Agricultural Research for Northern Sweden

    Author : Amanda Halvarsson; [2018]
    Keywords : vårvete; lantvetesorter; bakegenskaper; vetets historik; vetets genetik; Triticum; odlingsåtgärder; väderdata; falltal; glutenhalt; kvalitetsegenskaper;

    Abstract : Intresset för hantverksmässig bakning med vete ökar. Utifrån detta kommer denna studie att belysa kedjan från ”jord till bord” genom odlingsförsök, intervjuundersökning samt bakning på mjöl från försökssorterna som bedöms av en smakpanel. Sortförsöket med vårvete (Triticum Aestivum L. READ MORE