Sökning: "Bread"

Visar resultat 1 - 5 av 95 avhandlingar innehållade ordet Bread.

  1. 1. Bitter bread : the famine in Norrbotten 1867-1868

    Författare :Marie C. Nelson; Uppsala universitet; []
    Nyckelord :HUMANITIES; HUMANIORA; HUMANIORA; HUMANITIES; History; Historia;

    Sammanfattning : .... LÄS MER

  2. 2. Staling and Starch Retrogradation in Speciality Bread

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

    Sammanfattning : 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. LÄS MER

  3. 3. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

    Författare :Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
    Nyckelord :AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

    Sammanfattning : 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. LÄS MER

  4. 4. Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers

    Författare :Maria Eduardo; Chalmers University of Technology; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; baking improvers; bread quality; cassava flour; pre-treatment; composite bread; sensory evaluation;

    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

  5. 5. Rye bread in Sweden : Health-related and sensory qualities, consumer perceptions and consumption patterns

    Författare :Pernilla Sandvik; Margaretha Nydahl; Iwona Kihlberg; Ingela Marklinder; Hely Tuorila; Uppsala universitet; []
    Nyckelord :SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; national dietary survey; sensory analysis; preference mapping; sourdough; whole grain; public health; health promotion; Kostvetenskap; Food; Nutrition and Dietetics;

    Sammanfattning : Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. LÄS MER