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Development of a Physical Model for the Conversion of Dough into Biscuits and its Relationship to External Factors - FT0546(1)
Description
To evaluate and define the impact of oven heatibg regimes on the internal processes which convert dough into biscuits
Time-Scale and Cost
From: 1998

To: 2001

Cost: £381,478
Contractor / Funded Organisations
Campden Technology Ltd
Keywords
Baking              
Control              
Food and Drink              
Food manufacturing industry              
Food Quality              
Manufacturing Efficiency              
Modelling              
Process Technology              
Fields of Study
Resource Efficient and Resilient Food Chain
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