Search for dissertations about: "wheat flour"

Showing result 6 - 10 of 22 swedish dissertations containing the words wheat flour.

2. 6. 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

4. 7. Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids

   Author : Theofanis Georgopoulos; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

   Abstract : Dough is the intermediate product in the transformation of fluurs to bread or to other baked products. Rheological properties of dough and gluten are important since they affect the quality of the baked product. They are also important because the provide information on dough structure. READ MORE

5. 8. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure

   Author : Katarina Wikström; Malmö Experimentell patologi; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; mixograph; multivariate analysis; stress relaxation; uniaxial flow; biaxial flow; baking quality; extensional flow; enzymes; Dough; rheology; Livsmedelsteknik;

   Abstract : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. READ MORE

6. 9. 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

7. 10. Farm to furan derivatives : Fractionation of agricultural residues and transformation of sugars to chemical building blocks

   Author : Sara Jonsdottir Glaser; Bioteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; biorefinery; sugar beet pulp; wheat bran; agricultural residue; biomass valorisation; fractionation; bio-based platform chemicals; HMF; levulinic acid; heterogeneous catalysis; whole-cell catalysis;

   Abstract : The transition of industrial production from petrochemistry to a more sustainable economy requires the use of carbon neutral, renewable feedstock, which does not compete with food and feed supplies – by-products of farming and agro-food industry offer this possibility. With a limited range of low-value applications today coupled with the need for maximal utilisation of resources, the by-products of farming can be repurposed as feedstock for biorefineries. READ MORE