Search for dissertations about: "thesis about flour"

Showing result 1 - 5 of 9 swedish dissertations containing the words thesis about 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. Utilization of Andean grain flours in the development of wheat flour dough

    Author : Sander Jonathan Pérez Villarroel; Avdelningen för livsmedel och läkemedel; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Wheat; Andean grains; Amaranth; Amaranthus caudatus; Canahua; Chenopodium pallidicaule; Quinoa; Chenopodium quinoa; Dough; Substitution; Ultracentrifugation; Phase separation; Dough composition; Macroscopic separation; Freezable water; Textural properties; Compression; Uniaxial tension; Biaxial tension; Principal component analysis; Partial least square regression; Bread;

    Abstract : Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products. READ MORE

  5. 3. Experiments with sand slurries pumped in 0.1 to 0.5 m diameter pipeline loops

    Author : Lee Whitlock; Luleå tekniska universitet; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Vattenteknik; Water Resources Engineering;

    Abstract : The overall objective was to investigate the effectiveness of using high solids concentrations when transporting sand slurries in pipelines with centrifugal pumps. In detail, the aims are to present large-scale experimental pipe friction loss results and how head, efficiency and net suction head performance are influenced by the solid particles in large pumps and to compare friction loss data with a design model. READ MORE

  6. 4. Technological Aspects of Preparing Porridges Made from Local Crops in Mozambique

    Author : Irene Carvalho; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Child malnutrition; consistency; complementary porridge; developing countries; energy density; carotenoids;

    Abstract : Child malnutrition is one of the major health problems in many developing countries and involves many sectors such as health, agriculture and research. Malnutrition in infants usually develops during the introduction of complementary foods, due to a deficit of nutrients, low energy density and the poor bioavailability of vitamins and minerals leading, in turn, to an increase in the risk of disease and infant mortality. READ MORE

  7. 5. Nutritional and Microbiological Evaluation of Fermented Cereal Weaning Foods

    Author : Wilbald S.M. Lorri; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : Protein energy malnutrition (PEM) is the most serious nutritional problem affecting pre-school children in developing countries. The low energy and nutrient density of the diet and the presence of anti-nutritional factors contribute to this condition, as do the low frequency of feeding and transmission of diarrhoea-causing pathogens via the food. READ MORE