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Modelling of Colour Formation in the Baking of Biscuits (FQS 29) - FT1014

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
Food and Drink              
Food manufacturing industry              
Food Quality              
Process Technology              
Fields of Study
Resource Efficient and Resilient Food Chain