5 uppsatser
The unique ability of wheat to produce leavened bread is mainly due to the gluten proteins present. As consumers are more and more attracted to bread with high fibre content the use of wheat gluten will also increase in order to obtain bread with good volume and appetizing …
en analys ur lantbrukarens och förädlingsföretagets perspektiv
… in Norrköping. This value mainly originates form permitting production of wheat on fallow land, alternative use of low quality bread wheat and subsidies. Establishing an ethanol plant in the market decreases the production of bread wheat and increases the production of ethanol …
effects of peeling and pearling on chemical composition, taste and colour
… which remove the outer parts of the grains have been used on common and durum wheat. The dietary fibre and ash content, as well as germination was analysed in untreated, peeled, pearled and polished grains. The decrease in dietary fibre and ash was higher in grains that had been …
evaluation of a new food cereal
… is the result of a cross between a wild barley (Hordeum chilense) and durum wheat (Triticum turgidum). Tritordeum have high viscosity and a nice yellow colour. The objective of this thesis was to evaluate Tritordeum lines HT 354, HT 361, HT 437, HT 2218 (JB3) and HT 1608 (JB1) …
… year ley, intercropping of barley and peas, ecological and conventional winter wheat, respectively, are the studied habitats. The results show that a hand held radiometer can be used when looking at different habitats ability to absorb solar energy. When using the litterbag …
