Search for dissertations about: "Wheat gluten"
Showing result 16 - 20 of 47 swedish dissertations containing the words Wheat gluten.
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16. Wheat Storage Proteins at Interfaces
Abstract : This thesis deals with the properties of wheat storage proteins at interfaces. These proteins are the main constituents of gluten and are recognised for their importance in breadmaking. READ MORE
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17. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure
Abstract : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. READ MORE
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18. Is it the gluten-free diet that matters the most? : Food, gender and celiac disease
Abstract : Background: The only treatment for celiac disease consists of excluding gluten. Gluten is a protein complex found in wheat, rye, and barley, which are cereals commonly used in bread, pasta, pizza, etc. READ MORE
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19. Barrier Plastics, Processing of Wheat Gluten and A New Method to Measure Permeability
Abstract : One way to extend the shelf life for foodstuff is to usemodified atmosphere packaging (MAP). It is important that MAPare gas tight or in some rare cases permselective to preservethe right gas mix. READ MORE
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20. Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids
Abstract : Dough is the intermediate product in the transformation of fluurs to bread or to other baked products. Rheological properties of dough and gluten are important since they affect the quality of the baked product. They are also important because the provide information on dough structure. READ MORE