Search for dissertations about: "wheat flour"
Showing result 1 - 5 of 22 swedish dissertations containing the words wheat flour.
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1. Wheat Flour Dough-Rheological and Structural Aspects
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
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2. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
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
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3. Modelling and Optimisation of Integrated Biotechnical Processes -Application to the Fermentative Production of Lactic Acid from Wheat Flour
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
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4. Nutritional and physicochemical characterisation of dietary fibre in wheat fractions
Abstract : Dietary fibre is fermented in the colon to short-chain fatty acids (SCFAs), of which especially butyric and propionic acid may have health-promoting effects. One source of dietary fibre may be by-products from wheat, which are currently used as animal feed. READ MORE
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5. Fermentation of wheat starch hydrolysate by Lactococcus lactis: Factors affecting product formation
Abstract : Lactic acid exists as two optical isomers, D- and L-lactic acid. For the production of biodegradable poly-lactic acid an optically pure product is desirable, but a racemate of known and constant ratio can also be used. Lactic acid can be produced either synthetically or fermentatively. READ MORE