Essays about: "bread quality"

Showing result 1 - 5 of 39 essays containing the words bread quality.

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. Heritage cereals : tasty and sustainable? : acceptance and important qualities of heritage cereals

   University essay from SLU/Dept. of Urban and Rural Development

   Author : Malin Ekblad; [2022]
   Keywords : heritage cereals; consumer awareness; consumer acceptance; consumer preference; food quality;

   Abstract : Heritage cereals, a group of cereals that have not been subjected to modern crop breeding, have been getting attention due to their generally high genetic diversity, traits like high drought and disease tolerance as well as high nutritional values. Knowledge about how consumers relate to heritage cereals in Sweden is limited, and therefore this thesis aims to, firstly, explore acceptance, awareness and preferences among a specific consumer group; students in the agriculture program at the Swedish University of Agricultural Sciences, and, secondly, quality perception in relation to heritage cereals among consumers, bakers and retailers, in a Swedish context. 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. A framework for digitalized information management in food value chains : A study in the Swedish bread and bakery manufacturing industry

   University essay from Jönköping University/JTH, Produktionsutveckling

   Author : Tobias Hedlund; Larsina Namroud; [2022]
   Keywords : Decision-making; Digitalization; Food value chain; Information management;

   Abstract : Purpose: Information management is crucial for a food manufacturing company as it increases productivity, lowers cost, and enables traceability as well as data-driven decision-making. A lack of information management leads to consequences such as lack of customer demand and requirements, which result in high inventory or stockout. READ MORE