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Effect of bakery ingredients on the stability of bubbles in dough and the creation of texture in bakery products - FT1028

Description
This projects aims to discover how the bubble structure in baked goods evolves and how it is stabilised. It tries to uncover the role of improvers which should lead to more efficient use of improvers and the development of new and more functional improvers. All these advances should reduce the dependence on imported premium flours for the production of premium bakery products.
Objective
To investigate the physical mechanisms responsible for maintaining and stabilising bubble growth in baked products

To understand the functions of various ingredients used in baking

To develop a unified model of the creation of aerated texture in baked products
Time-Scale and Cost
From: 2004

To: 2007

Cost: £358,251
Contractor / Funded Organisations
Puratos Ltd, Arkady Craigmillar, Satake Corporation UK Division, University - Manchester Institute of Science and Technology, Stable Micro Systems Ltd, University - Reading, Branscan Limited, Danisco, Air Products PLC, RHM Group Ltd
Keywords
Baking              
Bread              
Fermentation              
Food and Drink              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Food Quality              
Materials Science              
Process Technology              
Wheat              
Fields of Study
Resource Efficient and Resilient Food Chain