Essays about: "dough"

Showing result 1 - 5 of 24 essays containing the word dough.

  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. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    University essay from SLU/Department of Molecular Sciences

    Author : Julia Kullberg; [2023]
    Keywords : White rye; white wheat; low phenolic flour;

    Abstract : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. READ MORE

  4. 3. Electron-skyrmion systems, in and out of equilibrium, and isolated or contacted to reservoirs

    University essay from Lunds universitet/Matematisk fysik; Lunds universitet/Fysiska institutionen

    Author : Emil Adam Jonatan Östberg; [2023]
    Keywords : skyrmion; skyrmions; NEGF; freen s function; quantum transport; non-equlibrium; topology; topological charge; skyrmionics; current induced; open system; Physics and Astronomy;

    Abstract : A Kondo lattice skyrmion model in contact with a macroscopic environment is simulated to explore skyrmion dynamics, which is an extension of previous work. The system is simulated using non-equilibrium Green's functions within the generalized Kadanoff-Baym ansatz and the wide band limit. 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. 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