Search for dissertations about: "bread baking process"
Showing result 1 - 5 of 9 swedish dissertations containing the words bread baking process.
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1. Staling and Starch Retrogradation in Speciality Bread
Abstract : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. READ MORE
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2. Efficiency of a wood-fired bakery oven - Improvement by Theoretical and Practical
Abstract : Combustion of biomass in small-scale furnaces is widely used in many countries and in different applications. The technology used is often “fixed grate” combustion in small batch furnaces. READ MORE
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3. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
Abstract : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. READ MORE
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4. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure
Abstract : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. READ MORE
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5. Efficient and environment-friendly combustion of biomass in bakery oven furnaces
Abstract : AbstractCombustion of biomass in small-scale furnaces is widely used in many countries and in different applications. Often, the technology used is fixed grate combustion in small batch furnaces. READ MORE