Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

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    We will mail you new results for this query: keywords==brood
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Nederlandse handelsbalans brood en broodproducten
Meer, R.W. van der; Jukema, G.D. - \ 2016
LEI Wageningen UR (Factsheet / LEI Wageningen UR 2016-012h) - 1 p.
handelsbalans - export - nederland - brood - balance of trade - exports - netherlands - bread
Nederland heeft een positieve handelsbalans van ongeveer € 500 mln. voor brood en broodproducten in 2014. De export van deze producten vindt voornamelijk plaats binnen Europa. Duitsland is de grootste afnemer. Duitsland importeerde in 2014 voor ruim € 250 mln. aan brood en broodproducten uit Nederland. Dit is net iets minder dan uit Polen. Andersom gaat er ook veel aan brood en broodproducten vanuit Duitsland naar Nederland in 2014. Een voorzichtige groei van de export ligt in het verschiet voor 2015.
Tafel van Louise Fresco : tentoonstelling Foodtopia, Boerhaave Museum
Fresco, L.O. - \ 2015
Wageningen : Wageningen UR
voedingsmiddelen - algen - aardappelen - appels - etiketteren van voedingsmiddelen - insecten als voedsel - overgewicht - robots - brood - dierenwelzijn - vis - voedselproductie - foods - algae - potatoes - apples - nutrition labeling - insects as food - overweight - bread - animal welfare - fish - food production
Hoe ziet ons eten er in de toekomst uit? En waar halen we het vandaan? Louise O. Fresco, voorzitter van de Raad van Bestuur van Wageningen UR, is gastconservator van de tentoonstelling FOODTOPIA in museum Boerhaave. Deze filmpjes zijn onderdeel van de tentoonstelling en geeft een kijkje in de toekomst van ons voedsel. Onderwerpen zijn: algen, aardappel, de appel, etiketten, insecten, overgewicht, respect, robots, brood, dierenwelzijn en vis.
Extending crispness : a systematic approach to controlling water migration in bread
Hirte, A. - \ 2012
Wageningen University. Promotor(en): Rob Hamer, co-promotor(en): C. Primo-Martin. - S.l. : s.n. - ISBN 9789461733139 - 142
brood - water - migratie - sensorische evaluatie - organoleptische kenmerken - bread - migration - sensory evaluation - organoleptic traits

Crispness is one of the most important sensory characteristics of crispy bread, because consumers associate crispness with freshness, wholesomeness, and quality. This sensory sensation, however, is lost within a few hours after baking, because of a fast water uptake of the crust. Therefore, the aim of this thesis was to systematically determine the mechanisms that lead to the fast loss of crispness and to reveal the parameters that are key for crispness retention. We showed that the crust acts as a barrier for water migration, causing water accumulation in the crust. Reducing this barrier property by increasing the water vapor permeability of the crust to an optimal value of 8 × 10–9 g/(m s Pa) resulted in breads with crispness retention that was more than eight times longer. These breads had either channels or cracks in their crust. Despite the changes of the crust properties, these breads had similar crumb softness retention compared to standard breads. The properties of the crumb also affected the water uptake of the crust, but less so than the properties of the crust. Bread containing a crumb with a lower water vapor permeability had a significantly longer crispness retention. Based on these findings, we propose a model that provides a comprehensive view of crispness loss and concluded that the increase in crust permeability is the best way to create breads with a noticeably longer crispness retention.

Mortality of Black-tailed Godwit Limosa limosa and Northern Lapwing Vanellus vanellus chicks in wet grasslands: influence of predation and agriculture
Schekkerman, H. ; Teunissen, W. ; Oosterveld, E. - \ 2009
Journal of Ornithology 150 (2009)1. - ISSN 2193-7192 - p. 133 - 145.
curlew numenius-arquata - breeding success - duckling survival - pheasant chicks - population - management - birds - brood - parameters - abundance
Grassland-breeding shorebirds show widespread declines due to a reduction in breeding productivity following agricultural intensification. However, there is also concern that increasing predation causes further declines or precludes population recovery. Predation may itself be enhanced by agriculture through changes in habitat or food availability, but little is known about the mortality of nidifugous shorebird chicks. We studied mortality by radio-tagging 662 chicks of Black-tailed Godwit Limosa limosa and Northern Lapwing Vanellus vanellus in 15 farmland sites in the Netherlands. Tagging and handling had no effect on the condition and survival of godwit chicks, but body condition was reduced by 6-11% in lapwing chicks wearing a tag for longer than 3 days. Fledging success was 0 - 24% in both species. Mortality was highest in young chicks but remained considerable until after fledging. Losses were traced mostly to predators (70 - 85%; 15 species, predominantly birds), but at least 5 - 10% were due to mowing, and 10 - 20% were due to other causes, including entrapment in ditches and starvation. Chicks staying in fields that were cut before the next radio check were found much more often as mowing victims and somewhat more often as prey remains than chicks in fields not cut, indicating that predation includes a limited amount of scavenging. The predation hazard for godwit chicks was higher in recently cut or grazed fields than in the tall, uncut grasslands they preferred, while that for lapwing chicks was lowest in grazed fields. In godwit chicks, poor body condition increased mortality risk, not only from starvation but also from other causes. Predation on godwit chicks was thus enhanced by intensive farming through a decline in the availability of cover, augmented by a reduced body condition, possibly due to food availability problems. Changes in farming practice may therefore help reduce predation pressure, though the observed interactions explained only part of the high predation rate in godwits and none in lapwings. Predator abundance has increased in Dutch wet grassland regions, and chick predation has become a factor that should be considered in planning the type and location of conservation measures.
Moderne biotechnologie : een nieuwe doos van Pandora?
Tramper, J. ; Yang Zhu, Yang - \ 2009
Wageningen : Wageningen Academic - ISBN 9789086861378 - 281
biotechnologie - voedselbiotechnologie - kazen - brood - wijnen - vlees - gezondheid - gentherapie - antibiotica - hormonen - biotechnology - food biotechnology - cheeses - bread - wines - meat - health - gene therapy - antibiotics - hormones
Is moderne biotechnologie zo'n doos van Pandora, zoals de antibiotechnologie bewegingen doen geloven? Dit is de centrale vraag in het boek. Moderne biotechnologie maakt gebruik van de recombinant-DNA technologie om micro-organismen, planten en dieren genetisch te modificeren en zo meer geschikt te maken voor allerlei toepassingen zoals verbouwen van voedselgewassen, het bakken van brood, maken van wijn, antibiotica en hormonen, xenotransplantatie, en gen- en stamceltherapie. In het boek komen vooral de controversiële aspecten van deze toepassingen aan bod.
Biobrood van eigen bodem: een ketenproject
Postma, R. ; Bakker, A. den; Derksen, V. ; Kruiger, K. ; Maassen, J. ; Osman, A.M. ; Schepers, H.E. - \ 2008
Wageningen [etc.] : Nutriënten Management Instituut (Rapport / NMI 1136) - 30
biologische voedingsmiddelen - graanproducten - brood - landbouwplantenteelt - akkerbouw - ketenmanagement - regionale voedselketens - organic foods - cereal products - bread - crop husbandry - arable farming - supply chain management - regional food chains
In 2007 is het ketenproject “Biobrood van eigen bodem” uitgevoerd in het kader van het coinnovatieprogramma biologische afzetketens. Het betrof een samenwerkingsproject van een aantal ketenpartijen uit de biologische broodketen en een aantal kennisinstellingen. Het doel van het project was gericht op het verbeteren van het imago van biologisch brood door het verhogen van het aandeel Nederlandse tarwe, wat mogelijk een bijdrage kan leveren aan het vergroten van de afzetmogelijkheden ervan. Daartoe is een consumentenonderzoek uitgevoerd en zijn veldproeven met bemestingsvarianten uitgevoerd. Tenslotte zijn met de tarwe uit de veldproeven bakproeven uitgevoerd.
Molecular mobility in crispy bread crust
Nieuwenhuijzen, N.H. van - \ 2008
Wageningen University. Promotor(en): Rob Hamer, co-promotor(en): Ton van Vliet; R.H. Tromp. - [S.l.] : S.n. - ISBN 9789085048565 - 133
brood - broosheid - aw-waarde - wateropname (planten) - sensorische evaluatie - moleculaire fysica - levensmiddelenfysica - bread - brittleness - water activity - water uptake - sensory evaluation - molecular physics - food physics
The aim of the PhD study on molecular mobility was to analyse the molecular grounds for the deterioration of crispy/crunchy characteristics of cellular solid foods. A fresh baguette for example has a crispy crust and a moist and soft interior. Moisture migrates from crumb to crust. Already at a water content of 9% (crumb contains around 45% water) the crispness of the crust decreases. During the study methods were developed to measure the speed of water uptake to test different ingredients on their potential to prolong crispness. Also the glass transition (which means an increase in mobility of the protein and starch molecules in the crust) and its relation with sensorial loss of crispness was investigated. The history of the crust in terms of water content and water activity as well as the morphology of the crust was found to be important for crispness and crispness retention.
Production of reproductives in the honey bee species Apis cerana in northern Vietnam
Chinh, T.X. ; Boot, W.J. ; Sommeijer, M.J. - \ 2005
Journal of Apicultural Research 44 (2005)2. - ISSN 0021-8839 - p. 41 - 48.
mellifera - colonies - behavior - africa - brood
In 20 colonies of Apis cerana in northern Vietnam, colony growth, production of drones and queens (sexuals), and swarming and supersedure were related to available flower forage and climate. Despite the tropical setting of the study with year-round forage, production of sexuals was restricted to two periods from March to July and from September to December. Most swarming occurred in May when forage was most abundant. Positive correlations between available forage, colony growth, and production of sexuals suggest that the synchronized production of drones and queens is defined by nutrient flow into the colony. If flow is high, the colony starts growing; when the colony is large enough drones and queens are produced, and eventually the colony swarms. Production of sexuals is synchronized because foraging conditions are sufficient to allow growth for only part of the year. Patterns in drone and queen rearing by A. cerana are similar to patterns found in Apis mellifera. Variation may reflect differences in environment and between species
Large-Deformation Properties of Wheat Flour and Gluten Dough
Sliwinski, E.L. - \ 2003
Wageningen University. Promotor(en): A. Prins, co-promotor(en): Ton van Vliet; P. Kolster. - [S.I.] : S.n. - ISBN 905808857X - 194
tarwegluten - tarwebloem - deeg - mechanische eigenschappen - reologie - fractuur - brood - wheat gluten - wheat flour - doughs - mechanical properties - rheology - fracture - bread
Differential feeding of worker larvae affects caste characters in the Cape honeybee, Apis mellifera capensis
Allsopp, M.H. ; Boot, W.J. ; Calis, J.N.M. - \ 2003
Behavioral Ecology and Sociobiology 54 (2003). - ISSN 0340-5443 - p. 555 - 561.
ovary development - scutellata colonies - bees - queen - brood - pheromone - behavior - esters - food
Sections of brood from colonies of the Cape honeybee ( Apis mellifera capensis), the African honeybee ( A. m. scutellata), and hybrid bees of the two races were exchanged between colonies to study the effect of different brood-origin/nurse-bee combinations on development of caste characters. When Cape larvae were raised by African workers the amount of food provided almost doubled in comparison with Cape larvae reared by their own workers. In contrast, African larvae raised by Cape workers were provided with only half the amount they received from their own workers. After the bees emerged, we found a large degree of plasticity in characters related to caste differentiation, which corresponded closely to the amount of food provided. Super-fed Cape bees had enlarged spermathecae, were heavier than normal workers and developed more rapidly, and had reduced pollen combs, all typical for a more queen-like condition. Ovariole numbers did not appear to be enhanced by additional feeding. Cape bees that behave as social parasites in African bee colonies were most queen-like in the characters studied, albeit within the range that was found for Cape bees from normal colonies, suggesting within-colony selection for characters that enhance reproduction.
Extruder goed toepasbaar voor continue extractie en deegkneden
Stegeman, D. ; Luyten, H. - \ 2000
Voedingsmiddelentechnologie 33 (2000)7. - ISSN 0042-7934 - p. 30 - 32.
uitpersing - verwerking - broodbereiding - brood - vloeistofmechanica - prestatieniveau - kwaliteit - reologie - visco-elasticiteit - uitrusting - voedselindustrie - voedseltechnologie - productieprocessen - machines - extrusion - processing - breadmaking - bread - fluid mechanics - performance - quality - rheology - viscoelasticity - equipment - food industry - food technology - production processes
De voortdurende ontwikkeling van de apparatuur zorgt voor een continue uitbreiding van de toepassingsmogelijkheden van de extrusietechnologie. De werking van het extrusie-extractieproces is behandeld en schematisch weergegeven
Amylopectine bepalend voor oudbakken worden van brood.
Keetels, C.J.A.M. ; Vliet, T. van; Jurgens, A. ; Walstra, P. - \ 1997
Voedingsmiddelentechnologie 30 (1997)21. - ISSN 0042-7934 - p. 11 - 13.
brood - chemie - zetmeel - dextrinen - glycogeen - inuline - versuikering - houdbaarheid (kwaliteit) - voeding - tarwe - bread - chemistry - starch - dextrins - glycogen - inulin - saccharification - keeping quality - nutrition - wheat
Veranderingen in de structuur van amylopectine uit de zetmeelkorrels maken het brood oudbakken. Door de Landbouwuniversiteit Wageningen werd onderzoek gedaan naar de rol van het zetmeel in het verouderingsproces
Retrogradation of concentrated starch systems : mechanism and consequences for product properties
Keetels, C.J.A.M. - \ 1995
Agricultural University. Promotor(en): P. Walstra; T. van Vliet. - S.l. : Keetels - ISBN 9789054853572 - 165
zetmeel - brood - tarwe - zetmeelverwerkende industrie - aardappelzetmeel - voedingsmiddelen - voedselbewaring - groenteproducten - opslag - plantaardige producten - gels - vloeistofmechanica - reologie - visco-elasticiteit - starch - bread - wheat - starch industry - potato starch - foods - food preservation - vegetable products - storage - plant products - fluid mechanics - rheology - viscoelasticity
<p>The mechanical properties of concentrated starch + water systems were studied during heating, cooling and storage. Methods used were a small-amplitude dynamic rheological test and compression between parallel plates. The mechanical properties were related to the structure of the gels. Information about the structure of the gels was obtained by electron and light microscopy and DSC. Starches used were from wheat and potato.<p>During heating of starch suspensions at rest, storage moduli first increased and subsequently decreased. This result is related to swelling of starch granules, melting of crystallites, separation of amylose and amylopectin, and loss of entanglements between starch molecules. Concentrated starch gels formed during heating at rest consist of partly swollen, irregularly shaped granules, which are tightly packed, with a thin amylose gel layer in between. The mechanical properties of these gels at large deformations are determined by the stiffness of the swollen granules, their shape and the mechanical properties of the thin amylose gel layer. Observed changes in Young modulus, and in the stress and strain at fracture during ageing are primarily ascribed to the increase in stiffness of the swollen granules. This increase is due to the formation of (semi) crystalline domains consisting of clusters of ordered double helices of short branches of amylopectin molecules.<p>The mechanical properties of starch breads were measured in two successive compression/decompression cycles and the results were discussed by applying a theory developed for cellular solids. The mechanical properties of starch bread are determined by the mechanical properties and the dimensions of the condensed lamellae and beams, which have a structure comparable with that of concentrated starch gels, as well as the size and size distribution of the gas cells. GMS and SSL affect the mechanical properties of starch bread in two opposite ways; by affecting the properties of the lamellae and beams forming the bread structure and by making the crumb structure finer (gas cell size distribution) and more even. They hardly affect amylopectin recrystallization in starch bread.
Optimalisatie van de teelt en afzet van kwaliteitsrogge voor de maalindustrie
Postma, S. - \ 1994
In: Jaarboek 1993-1996 : verslagen van afgesloten onderzoeksprojecten op de regionale onderzoekcentra en het PAGV. Akkerbouw Lelystad : Proefstation voor de Akkerbouw en de Groenteteelt in de Vollegrond [etc.] (Publikatie / Proefstation voor de Akkerbouw en de Groenteteelt in de Vollegrond, Regionale Onderzoekcentra No. 70a-81A) - p. 47 - 53.
brood - rogge - secale cereale - winter - bread - rye
Om het teeltperspectief van winterrogge te verbeteren is van 1990 t/m '93 teelt- en kwaliteitsonderzoek naar hybride winterrogge verricht
De Zeeuwse Vlegel en zijn consument : motieven en achtergronden
Beek, J.B. ter; Poelman, A.A.M. - \ 1994
Wageningen : Wetenschapswinkel (Rapport / Wetenschapswinkel 96) - ISBN 9789067543378 - 68
brood - bedrijfsvoering - marketing - tarwebloem - nederland - zeeland - bread - management - wheat flour - netherlands
In Zeeland ( The Netherlands) a project was started on production and marketing of baking wheat. Bread is marketed as the regional product "Zeeuwse Vlegel". In this study the project is evaluated by interviewing consumers, suggestions for improvement of the marketing strategy are made
Belang van oppervlakte- en bulkeigenschappen van deeg voor broodkwaliteit.
Kokelaar, J.J. ; Vliet, T. van; Prins, A. - \ 1994
Voedingsmiddelentechnologie 27 (1994)22. - ISSN 0042-7934 - p. 20 - 22.
brood - broodbereiding - vloeistofmechanica - prestatieniveau - kwaliteit - reologie - visco-elasticiteit - bread - breadmaking - fluid mechanics - performance - quality - rheology - viscoelasticity
Dit artikel is een samenvatting van een promotieonderzoek
Bedrijfskundige analyse van de 'Zeeuwse Vlegel'
Boogaard, F. van den; Kater, J.W. de - \ 1993
Wageningen : Wetenschapswinkel (Rapport / Wetenschapswinkel 90) - ISBN 9789067542913 - 92
brood - hexaploïdie - productie - triticum aestivum - tarwe - nederland - productieprocessen - zeeland - bread - hexaploidy - production - wheat - netherlands - production processes
Versheid van volkorenbrood
Straat, R.J.M. van de; Cramwinckel, A.B. ; Herstel, H. - \ 1987
Wageningen : RIKILT (Rapport / RIKILT 87.31) - 12
brood - voedingsmiddelen - voedselkwaliteit - kwaliteitscontroles - verse producten - bread - foods - food quality - quality controls - fresh products
Op verzoek van de Consumentenbond is nagegaan of het mogelijk is de versheid van volkorenbrood te bepalen. In het vooronderzoek zijn gesneden en ongesneden warme bakker en fabrieksbroden variërend van vers tot oud onderzocht. Tevens is diepvries volkorenbrood onderzocht. De twee geteste methoden zijn: een sensorische en een fysische methode.Uit het vooronderzoek is geconcludeerd dat de sensorische methode geschikt is om het hoofdonderzoek uit te voeren. In het hoofdonderzoek werden 50 willekeurig gekochte volkorenbroden sensorisch onderzocht op versheid. De belangrijkste beoordelingscriteria voor het panel waren, zoals verwacht, krokantheld en samenhang. Van de 50 broden werden 3 broden "vers noch oud" genoemd en 1 brood werd als "oud" beoordeeld.
Oriënterend onderzoek naar het voorkomen van polycyclische aromaten (PAH) in brood
Trijp, J.M.P. van; Tuinstra, L.G.M.T. - \ 1984
Wageningen : RIKILT (Rapport / RIKILT 84.65) - 5
polycyclische aromatische koolwaterstoffen - brood - microbiële besmetting - fysische eigenschappen - polycyclic aromatic hydrocarbons - bread - microbial contamination - physical properties
Het vaststellen van een eventuele besmetting met polycyclische aromaten van brood in samenhang met een mogelijke localisatie van de besmettingsbron. Van een aantal warme bakkers zijn een tiental halve witte en bruine broden onderzocht op PAH. Daarnaast is nog een vijftal volkoren broden onderzocht van onbekende origine. Het bleek dat in het brood van de warme bakkers nauwelijks tot geen PAH zijn aangetroffen.
Onderzoek naar de samenstelling en kwaliteit van bruinbrood
Frijns, L.M.H. ; Herstel, H. - \ 1984
Wageningen : RIKILT (Verslag / RIKILT 84.36) - 8
brood - voedselsamenstelling - voedselkwaliteit - bread - food composition - food quality
Van Konsumenten Kontakt werden 56 monsters bruinbrood ontvangen voor chemisch en microscopisch onderzoek van de kwaliteit. De monsters werden direkt na ontvangst gewogen en geanalyseerd zoals omschreven in het broodbesluit van de Warenwet.
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