Search for dissertations about: "flour"

Showing result 1 - 5 of 58 swedish dissertations containing the word flour.

2. 1. Wheat Flour Dough-Rheological and Structural Aspects

   Author : Helena Larsson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; starch gel; gluten; water distribution; lipids; starch granule surface; starch content; mixing; ultracentrifugation; structure; rheological measurements; wheat flour dough; phase separation; ethyl hydroxyethyl cellulose; Food and drink technology; Livsmedelsteknik;

   Abstract : The thesis presents a rheological study on wheat flour dough, in relation to the structural influence of the different dough constituents, added components and mixing time. Rheological investigations have been focused on measurements at small deformations, including dynamic oscillation and stress relaxation, although complementing measurements have been performed in large deformation viscosity experiments. READ MORE

4. 2. Modelling and Optimisation of Integrated Biotechnical Processes -Application to the Fermentative Production of Lactic Acid from Wheat Flour

   Author : Christina Åkerberg; Avdelningen för kemiteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Chemical technology and engineering; economy; wheat flour; starch; lactic acid; kinetics; simulation; modelling; optimisation; Kemiteknik och kemisk teknologi;

   Abstract : Biotechnical processes are often integrated to increase productivity and yield. It is difficult to predict the effects of process integration and to find optimum conditions for the process. A valuable tool for the evaluation of a complete process is mathematical modelling. READ MORE

5. 3. Improved properties of thermoplastic wood flour composites

   Author : Kristiina Oksman; Luleå tekniska universitet; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Trä och bionanokompositer; Wood and Bionanocomposites; Träteknik; Wood Technology;

   Abstract : In this study the properties of composites made of wood flour and thermoplastics have been investigated. In order to improve the interfacial adhesion between hydrophobic and nonpolar thermoplastics and hydrophilic and polar wood flour different additives have been used as compatibilizers in composites systems. READ MORE

6. 4. The development of novel foods from Swedish pulses : Raw material composition and processing effects

   Author : Ferawati Ferawati; Cornelia M. Witthöft; Susanna Kariluoto; Linnéuniversitetet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; legumes; pulse flour; functional properties; dietary fibre; folate; volatile compounds; cheese analogue; protein isolate; high-moisture extrusion; meat analogue.; Livsmedelsvetenskap; Food Science;

   Abstract : A gradual shift towards a healthier and more sustainable diet with a higher quantity of plant-based products is suggested to be one of the most efficient ways to alleviate environmental pressure from the current food system. Pulses could play a crucial role in this shift due to the multi-faceted benefits they have on the environment and human health. READ MORE

7. 5. 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