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Modelling of Colour Formation in the Baking of Biscuits (FQS 29) - FT1014
Description
To improve control of biscuit colour through an understanding of how the recipes of biscuit doughs and the baking conditions affect the final colour of the baked products and to develop useful instrumentation for the study of browning of food at high temperatures and under controlled moisture conditions.
Project Documents
Abstract :
Modelling of colour formation in the baking of biscuits
(31k)
Abstract :
no final report
(26k)
Time-Scale and Cost
From:
2002
To:
2005
Cost:
£167,098
Contractor / Funded Organisations
United Biscuits
,
University - Leeds
,
C I Electronics Ltd
Keywords
Baking
Food and Drink
Food manufacturing industry
Food Quality
Modelling
Process Technology
Fields of Study
Resource Efficient and Resilient Food Chain
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