Search for dissertations about: "baking quality"

Showing result 1 - 5 of 11 swedish dissertations containing the words baking quality.

2. 1. Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers

   Author : Maria Eduardo; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; baking improvers; bread quality; cassava flour; pre-treatment; composite bread; sensory evaluation;

   Abstract : Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. READ MORE

4. 2. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

   Author : Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Abstract : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. READ MORE

5. 3. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure

   Author : Katarina Wikström; Malmö Experimentell patologi; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; mixograph; multivariate analysis; stress relaxation; uniaxial flow; biaxial flow; baking quality; extensional flow; enzymes; Dough; rheology; Livsmedelsteknik;

   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

6. 4. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality

   Author : Urban Wählby; Chalmers tekniska högskola; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; cooking; impingement; meat; mass transfer; buns; food quality; heat transfer;

   Abstract : Hot air impingement is a special form of forced convection, where the air is focused through the use of nozzles at a surface. In combination with rather high air velocities, a jet like phenomenon can evolve, which when used in for example cooking can achieve high heat transfer capacities. An Impingement oven prototype was constructed. READ MORE

7. 5. Quality of organically produced wheat from diverse origin

   Author : Abrar Hussain; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : The health benefits of organically grown whole grain wheat are derived from various nutritional compounds such as dietary fibre, minerals, vitamins and phytochemicals, while baking quality is influenced by the protein content and composition. Genetic improvement and production of wheat to increase the amounts of the nutritional compounds therefore enhance the health benefits. READ MORE