Search for dissertations about: "thesis about baking"

Showing result 1 - 5 of 7 swedish dissertations containing the words thesis about baking.

2. 1. Development of molecular biology tools for the wine and beer yeast Dekkera bruxellensis

   Author : Anna Schifferdecker; Molekylär cellbiologi; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; non-conventional yeasts; Dekkera bruxellensis; genetic tools; chromosomes variability; glucose fermentation; genotype-phenotype paradigm; baking yeasts;

   Abstract : The non-conventional wine and beer yeast Dekkera bruxellensis is of great interest for the food industry and academic research. This Crabtree-positive yeast is a good ethanol producer and can compete the baker´s yeast Saccharomyces cerevisiae, in ethanol and pH tolerance and could be an even better organism for the biofuel production from alternative carbon sources. READ MORE

4. 2. The Co-Structure Directing Agent (CSDA) Approach to Mesoporous Silica Formation – Exploring the Assembly Characteristics

   Author : Ruiyu Lin; Fysikalisk kemi; []
   Keywords : mesoporous silica materials; co-structure directing agent; surfactants; mesostructures; scattering; NMR; TEM;

   Abstract : We investigate the formation mechanism responsible for two specific systems of mesoporous silicas formed with the so-called co-structure directing agent (CSDA) route. The synthesis relies on the interactions between silica source (tetraethylorthosilicate, TEOS), surfactants and CSDA. READ MORE

5. 3. Koka sjuda steka : ett sociokulturellt perspektiv på matlagning i hem- och konsumentkunskap på grundsärskolan

   Author : Albina Granberg; Ylva Mattsson Sydner; Viktoria Olsson; Håkan Jönsson; Högskolan Kristianstad; []
   Keywords : Home Economics; Food Culture; Cooking; Teaching; Learning; Students with intellectual disabilities.; Hem- och konsumentkunskap; matkultur; matlagning; recept; sociokulturella perspektiv; grundsärskolan; Hem- och konsumentkunskap; matkultur; matlagning; recept; sociokulturella perspektiv; grundsärskolan; Kostvetenskap; Food; Nutrition and Dietetics;

   Abstract : In Swedish schools, the subject Home Economics (HE) is the formal setting for teaching and learning about food and how to cook. All students are obliged to learn HE, but in schools for students with mild intellectual disabilities (ID) students are offered four times as much teaching in the subject than students in regular schools. READ MORE

6. 4. Carbon metabolism in non-conventional yeasts: biodiversity, origins of aerobic fermentation and industrial applications

   Author : Nerve Zhou; Molekylär cellbiologi; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; aerobic fermentation; carbon metabolism; non-conventional yeasts; strain development;

   Abstract : Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively studied and exploited yeast in food and industrial applications. A number of researches and developments have been done since the establishment of the biochemical function of yeast by Louis Pasteur in 1860, however modern lifestyles often connected to food related health trends demand new and innovative food products. READ MORE

7. 5. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

   Author : Gisela Richardson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; image analysis.; rheology; microscopy; amylose-lipid complex; gelatinization; dynamical arrest; amylose; starch; sponge cake; foam; emulsifier; alpha-gel; physical state;

   Abstract : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. READ MORE