Essays about: "flour"
Showing result 11 - 15 of 83 essays containing the word flour.
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11. Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : An increased understanding of the negative impacts of animal-based proteins, on both environment and health, has led to a rise in the demand for plant-based proteins. To meet the demands, conventional crops must be efficiently utilized. READ MORE
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12. 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)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
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13. Swedish wheat in the changing climate : screening for stable spring wheat genotypes from 2017 and 2018 with focus on protein quality for bread-making
University essay from SLU/Dept. of Plant Breeding (from 130101)Abstract : In recent years, wheat production and protein quality in wheat have been affected by climatic changes in Sweden and in many other parts of the world. Protein quality of wheat, determining the bread-making quality of flour, is a parameter sensitive to climate fluctuations and its stability has not been studied so far. READ MORE
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14. Vendor rating strategies to mitigate the effects of cereal supply variations : A case study at a manufacturing company in the food industry
University essay from Luleå tekniska universitet/Institutionen för ekonomi, teknik, konst och samhälleAbstract : Raw material of high quality and in sufficient quantities is of great importance to manufacturing companies. However, the availability of such raw material is often uncertain. One such important raw material is cereals because the consumption of food products containing cereals is very common. READ MORE
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15. Lipase in oat endosperm: The effect of freeze-drying and oven-drying
University essay from Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)Abstract : The project was carried out in collaboration with Lantmännen with the aim to analyse the lipase activity in oat endosperm, non-heat-treated whole grain oat flour and heat-treated whole grain oat flour and to investigate whether lipase activity could be inactivated in oat endosperm by reducing water activity by various methods such as oven drying and freeze drying to extend oat shelf life. Lipase activity was measured by a wet extraction of the flour and an artificial substrate that gives a coloured product if lipase enzymes are active in the extract. READ MORE
