Essays about: "bröd"

Showing result 6 - 10 of 37 essays containing the word bröd.

  1. 6. Supply chain collaboration to reduce food loss and waste : a multi-case study of Swedish bread suppliers and retailers

    University essay from SLU/Dept. of Economics

    Author : Linn Bergman; Jessica Holmqvist; [2022]
    Keywords : supply chain collaboration; supply chain collaboration practices; supply chain collaboration motives; supply chain collaboration challenges; supply chain collaboration preconditions; Swedish bread supply chains; supplier-retailer interface; food loss and waste;

    Abstract : Food loss and waste is an urgent and important sustainability problem that needs to be addressed both globally and locally. This study focuses on understanding preconditions for supply chain collaboration to reduce food loss and waste in the suppliers-retailer interface. READ MORE

  3. 7. Food waste in bakeries- quantities, causes and treatment

    University essay from SLU/Department of Molecular Sciences

    Author : Maryna Iakovlieva; [2021]
    Keywords : bakery waste; bakeries; causes of losses; producers; Swedish bread industry; take-back agreement;

    Abstract : Bread waste represents a considerable part of food waste in Sweden, and in general, food waste can have a significant impact on the environment. This study assesses the quantity of food waste in bakeries and identifies the main causes of waste during the production of baked products. A sample was taken from the total number of bakeries in Sweden. READ MORE

  4. 8. Damaged starch and dietary fibre content in Swedish wheat flour : PLS-modelling to predict baking volume

    University essay from SLU/Department of Molecular Sciences

    Author : Edvin Nåbo; [2021]
    Keywords : damaged starch; dietary fibre; bread volume; PLS;

    Abstract : SDmatic, SRC-CHOPIN 2 and Alveolab are used to evaluate flour, but not widely used in Sweden. This study aimed to evaluate the machines and see if they could be used to predict baking volume for bread baked on Swedish wheat flour. PLS-models were built with baking volume as the Y-variable. READ MORE

  5. 9. How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads

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

    Author : Martin Jönsson; [2020]
    Keywords : ß-glucan; PromOat; Oat bread; Bread; Storage study; Food engineering; Livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. READ MORE

  6. 10. 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