Sökning: "Wheat gluten"

Visar resultat 16 - 20 av 47 avhandlingar innehållade orden Wheat gluten.

  1. 16. Wheat Storage Proteins at Interfaces

    Författare :Jörgen Örnebro; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; adsorption; surfaces; interfaces; gliadins; glutenins; Livsmedelsteknik;

    Sammanfattning : This thesis deals with the properties of wheat storage proteins at interfaces. These proteins are the main constituents of gluten and are recognised for their importance in breadmaking. LÄS MER

  3. 17. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure

    Författare :Thomas Steglich; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; magnetic resonance imaging; dietary fibre; texture properties; light microscopy; starch; water distribution; gluten; bran; pasta; microstructure;

    Sammanfattning : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. LÄS MER

  4. 18. Is it the gluten-free diet that matters the most? : Food, gender and celiac disease

    Författare :Ethel Kautto; Agneta Hörnell; Lena Aléx; Cecilia Olsson; Christina Berg; Umeå universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; celiac disease; gluten-free diet; gender; dietary assessment; adolescents; qualitative interviews; Kostvetenskap; Food and Nutrition;

    Sammanfattning : Background: The only treatment for celiac disease consists of excluding gluten. Gluten is a protein complex found in wheat, rye, and barley, which are cereals commonly used in bread, pasta, pizza, etc. LÄS MER

  5. 19. Barrier Plastics, Processing of Wheat Gluten and A New Method to Measure Permeability

    Författare :Henrik Ullsten; KTH; []
    Nyckelord :;

    Sammanfattning : One way to extend the shelf life for foodstuff is to usemodified atmosphere packaging (MAP). It is important that MAPare gas tight or in some rare cases permselective to preservethe right gas mix. LÄS MER

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

    Författare :Theofanis Georgopoulos; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Sammanfattning : 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. LÄS MER