Essays about: "production of bread"

Showing result 1 - 5 of 43 essays containing the words production of bread.

1. 1. 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

3. 2. Sustainable bread supply chains in Sweden : examining scenarios for reducing or lowering the impact of surplus bread

   University essay from SLU/Department of Molecular Sciences

   Author : Fanny Sturén; [2023]
   Keywords : food waste quantification; bread take-back agreements TBA ; supply chain; food waste hierarchy; sustainable food system; food donations Swedish University;

   Abstract : Food waste has significant environmental, social, and economic implications, demanding actions toward a sustainable food system. In Sweden's bread supply chain, approximately 14% of produced bread is wasted, with 9% attributed to unsold bread in stores. READ MORE

4. 3. The carbon footprint of rye bread production in Sweden : a life cycle assessment (LCA) of the Fazer product Rågkusar

   University essay from SLU/Dept. of Energy and Technology

   Author : Stella Hildersten; [2023]
   Keywords : Life Cycle Assessment LCA ; bread; rye bread; bread production; sustainable development; carbon footprint; global warming potential;

   Abstract : The future will require sustainable food systems; systems that meets the present and the future with consideration of economic and social development, as well as environmental protection. In the current food system, two key drivers towards environmental pressure are agriculture and food consumption. READ MORE

5. 4. Judging a loaf by its appearance : A protocol to study bread and bread-like fragments based on the study cases of Gamla Uppsala, Valsgärde, and Gnista

   University essay from Uppsala universitet/Institutionen för arkeologi och antik historia

   Author : Sara Scaglia; [2023]
   Keywords : Bread; Organic charred remains; Uppland; Experimental archaeology; Archaeobotany; Lipid analyses.; Bröd; organiska förkolnade lämningar; Uppland; experimentell arkeologi; arkeobotanik; lipidanalyser;

   Abstract : Bread is an important cultural and social marker, and it occurs in many contexts, often preserved as carbonised. However, as bread fragments are typically small and anonymous, their total value of them is not appreciated. Often bread material is grouped simply as organic and not considered. READ MORE

6. 5. Predicting Treatment Performance Using Ternary Plot : Macronutrients’ impact on biomass conversion efficiency

   University essay from Uppsala universitet/Institutionen för geovetenskaper

   Author : Madeleine Gobl; [2022]
   Keywords : Black soldier fly; organic waste treatment; biomass conversion efficiency; treatment performance; macronutrients; ternary plot; organic waste; amerikansk vapensflugan; triangulär diagram; organiskt avfallsbehandling; organiskt avfall; behandlingseffektivitet; biomassomvandlings-effektivitet; makronäringsämnen;

   Abstract : Black soldier fly larvae (BSFL) waste treatment is becoming a more sought-after organic waste treatment since it produces larvae for animal feed as well as fertilizer, the need for prediction and optimization of treatment performance increases. This study aims to predict biomass conversion efficiency (BCE) for waste going into treatment, using only the nutritional data from other studies as it could give a good performance estimation while using available data. READ MORE