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Effect of bakery ingredients on the stability of bubbles in dough and the creation of texture in bakery products - FT1028
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Description
This projects aims to discover how the bubble structure in baked goods evolves and how it is stabilised. It tries to uncover the role of improvers which should lead to more efficient use of improvers and the development of new and more functional improvers. All these advances should reduce the dependence on imported premium flours for the production of premium bakery products. |
Objective
To investigate the physical mechanisms responsible for maintaining and stabilising bubble growth in baked products
To understand the functions of various ingredients used in baking
To develop a unified model of the creation of aerated texture in baked products |
Time-Scale and Cost
From:
2004
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To:
2007
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Cost: £358,251 |
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Contractor / Funded Organisations
Puratos Ltd, Arkady Craigmillar, University - Manchester Institute of Science and Technology, Satake Corporation UK Division, Stable Micro Systems Ltd, University - Reading, Branscan Limited, Danisco, Air Products PLC, RHM Group Ltd |
Keywords
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Fields of Study
Resource Efficient and Resilient Food Chain |