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Structural and rheological determinants of gas cell expansion in baked product doughs. - FT0253(1)

Description
PROJECT TO INVESTIGATE GAS CELL STRUCTURE IN DOUGH PRODUCTS
Objective
The main objective of the project is to investigate the physical mechanisms responsible for the loss of gas retention at the end of the baking process.
Time-Scale and Cost
From: 1998

To: 2001

Cost: £273,774
Contractor / Funded Organisations
University - Reading
Keywords
Food and Drink              
Food manufacturing industry              
Food Quality              
Materials Science              
Fields of Study
Resource Efficient and Resilient Food Chain