Sökning: "Baking"
Visar resultat 1 - 5 av 29 avhandlingar innehållade ordet Baking.
1. Dissertatio academica, De pane diætetico, quam, cons. ampl. et experient. Facult. Med. in illustri Academia Upsaliensi, sub præsidio ... Dn. Doct. Caroli Linnæi ... publico examini subjicit ... Isacus Svensson, Lincopia-O-gothus. In aud. Carol. Maj. d. VIII. Junii. a. MDCCLVII. H. A. M. S
Sammanfattning : .... LÄS MER
2. Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers
Sammanfattning : 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. LÄS MER
3. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure
Sammanfattning : 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. LÄS MER
4. Development of molecular biology tools for the wine and beer yeast Dekkera bruxellensis
Sammanfattning : The non-conventional wine and beer yeast Dekkera bruxellensis is of great interest for the food industry and academic research. This Crabtree-positive yeast is a good ethanol producer and can compete the baker´s yeast Saccharomyces cerevisiae, in ethanol and pH tolerance and could be an even better organism for the biofuel production from alternative carbon sources. LÄS MER
5. Foaming of Some Cellulose Derivatives - Initial Studies
Sammanfattning : Fossil-based polymeric foams, based on polymers such as polystyrene and polyurethane, are important and widely employed materials due to their good mechanical properties relative their low density, the low price and the possibility for large-scale production. There are however a few disadvantages with these foamed products. LÄS MER