Search for dissertations about: "bread fermentation"

Showing result 1 - 5 of 19 swedish dissertations containing the words bread fermentation.

2. 1. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

   Author : Elin Östman; Avdelningen för livsmedel och läkemedel; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

   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

4. 2. 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

5. 3. Industrial challenges in the use of Saccharomyces cerevisiae for ethanolic fermentation of lignocellulosic biomass

   Author : Violeta Sanchez Nogue; Teknisk mikrobiologi; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Saccharomyces cerevisiae; Pentose fermentation; Evolutionary engineering; Acetic acid; pH; Short-term adaptation; Resident yeast; Spent sulphite liquor fermentation; Dekkera bruxellensis; Lactobacillus pentosus.;

   Abstract : The sustainable production of ethanol from lignocellulosic biomass requires the combination of efficient hydrolysis and complete fermentation of all the monomeric sugars present in the raw material. The present work was aimed at tackling some of the major challenges that will be encountered in commercial-scale ethanol production using Baker’s yeast, Saccharomyces cerevisiae, the preferred microorganism for the fermentation step. READ MORE

6. 4. Bioprocessing of Oats Influence on Phytate Hydrolysis and Mineral Bioavailability

   Author : Marie Larsson; Chalmers tekniska högskola; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; zinc absorption; bread fermentation; oats; bioprocessing; malting; iron absorption; mineral bioavailability; phytase activity; phytate;

   Abstract : The effects of bioprocessing on enzymatic phytate hydrolysis in oats were studied during malting, soaking and breadmaking to elucidate the reasons for poor phytase activity in oats and determine the optimal conditions for phytate hydrolysis. Malting of oats in a pilot plant was studied to investigate whether the malting process developed in the laboratory could be used in large scale preparation of oats with reduced phytate content. READ MORE

7. 5. 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