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Surface Properties of Soluble Wheat Proteins and Their Influence on Baking Quality (FQS 18Br) - FT0614

Description
Elucidate the relationship (if any) between the surface properties (surface tension, interfacial rheology and dynamics) of the aqueous extracts of wheat and baking quality.
Project Documents
• Abstract : Surface Properties of Soluble Wheat Proteins and Their Influence on Baking Quality   (7688k)
• General : Improving wheat baking quality   (7688k)
Time-Scale and Cost
From: 2001

To: 2002

Cost: £56,000
Contractor / Funded Organisations
IFR, Institute of Food Research (BBSRC)
Keywords
Baking              
Biotechnology              
Cereals              
Food and Drink              
Food manufacturing industry              
Food Quality              
Materials Science              
Wheat              
Fields of Study
Resource Efficient and Resilient Food Chain