Search for dissertations about: "wheat flour"

Showing result 11 - 15 of 22 swedish dissertations containing the words wheat flour.

  2. 11. Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches

    Author : Sbatie Lama; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : The quality of bread is largely determined by the gluten protein concentration and composition, both greatly influenced by environmental factors such as heat and drought. Future climate in Sweden is expected to fluctuate severely, affecting gluten proteins and the production of bread wheat, as well as future availability of food. READ MORE

  4. 12. Satiating effects of rye foods

    Author : Hanna Isaksson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : The satiating capacity of foods and meals is affected by caloric content, but also varies with several aspects of food composition (e.g. macronutrient composition, energy density, fibre content and food structure). Rye is a cereal that possesses interesting characteristics with the potential to increase satiety. READ MORE

  5. 13. Staling and Starch Retrogradation in Speciality Bread

    Author : Jeanette Purhagen; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Anti-staling agents; Staling; Starch retrogradation; Bread; Water content; Bran; Heat-treated additives; Gluten-free bread;

    Abstract : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. READ MORE

  6. 14. Whole grain cereal products and baseline gut microbiota composition in metabolic and appetite regulation in healthy humans - Emphasizing rye and barley

    Author : Jonna Sandberg; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Obesity; Type 2 Diabetes; Whole grain; Rye; Barley; Gut microbiota; Glucose regulation; Gut fermentation;

    Abstract : The prevalence of obesity, type 2 diabetes (T2D) and cardiovascular disease (CVD) is increasing continuously worldwide. These metabolic diseases are associated with many health issues, including increased risk of depression and cognitive impairment. Whole grain (WG) has shown potential to prevent obesity, T2D and CVD. READ MORE

  7. 15. Food habits in Swedish adolescents. Meal pattern, food choice and bioavailability of iron 1994 and 2000

    Author : Agneta Sjöberg; Göteborgs universitet; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; adolescent nutrition; food habits; interview; meals; dietary iron; iron fortification; bioavailability; energy intake; energy expenditure; doubly labelled water;

    Abstract : The general iron fortification of white wheat flour was removed after 50 years of iron fortification. It was considered important to evaluate the effects of withdrawal of iron fortification among vulnerable groups in the population. Adolescents have high iron requirements for growth and the girls for menstrual losses. READ MORE