Essays about: "starch gelatinization"
Showing result 6 - 8 of 8 essays containing the words starch gelatinization.
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6. The effect of durum wheat bran particle size on the quality of bran enriched pasta
University essay from SLU/Dept. of Food ScienceAbstract : Eating wheat bran has many positive effects on human health including reduced risk of cardio vascular diseases and type 2 diabetes. Still, many food products on the market are made from refined wheat flour because consumers tend to prefer the quality and texture in these products. READ MORE
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7. Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana
University essay from SLU/Dept. of Food ScienceAbstract : Increasing costs for wheat imports due to higher demand for wheat-based food products in many tropical developing countries such as Ghana has led to an interest in cassava flour as partial substitute for wheat flour in bakery products. The aim of this study was to characterize physico-chemical properties of cassava flour compared to wheat flour and determine its maximum acceptable substitution level in composite wheat/cassava bread and cakes in terms of baking and organoleptical characteristics. READ MORE
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8. Optimization of the Liquefaction Process in Bioethanol Production & Development of Method for Quantification of Nonsolubilized Starch in Mash
University essay from Institutionen för fysik, kemi och biologiAbstract : Ethanol production at Lantmännen Agroetanol AB in Norrköping began in December 2000. The objective of this master's thesis is to find and optimize factors affecting the yield of the liquefaction, a part of the upstream process. READ MORE
