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Redox reactions involving gluthathione in wheat and baked product quality. - FT0241
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Description
This project aims to establish a knowledge base concerning
the significance of glutathione in wheat flour and dough
systems. |
Objective
1) Provide users with new procedures for measuring and
controlling the quality of wheat at intake and that of flour
after production.
2) Allow strategies to be developed for designing new,
improved and more consumer-friendly technology for
controlling dough redox reactions, and hence improving dough
processing performance and baked product quality.
3) Help primary producers, especially plant breeders, to
provide wheats with improved and more consistent processing
and end-product qualities. |
Time-Scale and Cost
From:
1998
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To:
2001
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Cost: £252,295 |
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Contractor / Funded Organisations
University - Reading |
Keywords
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Fields of Study
Resource Efficient and Resilient Food Chain |