Essays about: "staling"
Found 4 essays containing the word staling.
-
1. 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
-
2. Damaged starch and dietary fibre content in Swedish wheat flour : PLS-modelling to predict baking volume
University essay from SLU/Department of Molecular SciencesAbstract : 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
-
3. 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)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
-
4. Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects
University essay from SLU/Department of Molecular SciencesAbstract : 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