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Keyword Search: Baking

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FT0241: Redox reactions involving gluthathione in wheat and baked product quality.
Description - Objective - Time Scale & Cost
From 1998 To 2001, Cost £252,295
Contractors / Funded Organisations:   University - Reading
Field of Study:   Resource Efficient and Resilient Food Chain
Theme:   Agro-food quality
Keywords:  
Cereals, Food and Drink, Food manufacturing industry, Food Quality, Materials Science, Baking, Wheat
 
 
FT0546(1): Development of a Physical Model for the Conversion of Dough into Biscuits and its Relationship to External Factors
Description - Time Scale & Cost
From 1998 To 2001, Cost £381,478
Contractors / Funded Organisations:   Campden Technology Ltd
Field of Study:   Resource Efficient and Resilient Food Chain
Theme:   ADVANCED AND HYGENIC FOOD MANUFACTURING
Keywords:  
Control, Food and Drink, Food manufacturing industry, Food Quality, Manufacturing Efficiency, Modelling, Process Technology, Baking
 
 
FT0612: Use of Ultrasound to Control and Monitor the Baking Process (FQS 21 Br)
Description - Time Scale & Cost
From 2001 To 2002, Cost £59,535
Contractors / Funded Organisations:   University - Oxford
Field of Study:   Resource Efficient and Resilient Food Chain
Theme:   BRIDGE-LINK projects
Keywords:  
Food and Drink, Food manufacturing industry, Food Quality, Process Technology, Baking, Ultrasonics
 
 
FT0614: Surface Properties of Soluble Wheat Proteins and Their Influence on Baking Quality (FQS 18Br)
Description - Project Documents - Time Scale & Cost
From 2001 To 2002, Cost £56,000
Contractors / Funded Organisations:   IFR, Institute of Food Research (BBSRC)
Field of Study:   Resource Efficient and Resilient Food Chain
Theme:   BRIDGE-LINK projects
Keywords:  
Cereals, Food and Drink, Food manufacturing industry, Food Quality, Materials Science, Baking, Wheat, Biotechnology
 
 
FT1009: Investigating Wheat Functionality Through Breeding and End Use (FQS 23)
Description - Time Scale & Cost
From 2001 To 2007, Cost £554,835
Contractors / Funded Organisations:   Nickerson UK Ltd, New Farm Crops LTD, Monsanto UK Ltd, National Association of British and Irish Millers (NABIM), Rothamsted Research (BBSRC), University - East Anglia, Home Grown Cereals Authority, John Innes Centre (BBSRC), Campden Technology Ltd, Federation of Bakers
Field of Study:   Resource Efficient and Resilient Food Chain
Theme:   Food Quality and Safety LINK Programme
Keywords:  
Breeding, Cereals, Food and Drink, Food Industry Sustainability Strategy, Food manufacturing industry, Food Quality, Materials Science, Baking, Sustainable Farming and Food, Biotechnology
 
 
FT1014: Modelling of Colour Formation in the Baking of Biscuits (FQS 29)
Description - Project Documents - Time Scale & Cost
From 2002 To 2005, Cost £167,098
Contractors / Funded Organisations:   United Biscuits, University - Leeds, C I Electronics Ltd
Field of Study:   Resource Efficient and Resilient Food Chain
Theme:   Food Quality and Safety LINK Programme
Keywords:  
Food and Drink, Food manufacturing industry, Food Quality, Modelling, Process Technology, Baking
 
 
FT1028: Effect of bakery ingredients on the stability of bubbles in dough and the creation of texture in bakery products
Description - Objective - Time Scale & Cost
From 2004 To 2007, Cost £358,251
Contractors / Funded Organisations:   RHM Group Ltd, Stable Micro Systems Ltd, Puratos Ltd, Air Products PLC, University - Manchester Institute of Science and Technology, Arkady Craigmillar, Satake Corporation UK Division, University - Reading, Danisco, Branscan Limited
Field of Study:   Resource Efficient and Resilient Food Chain
Theme:   Food Quality and Safety LINK Programme
Keywords:  
Bread, Fermentation, Food and Drink, Food Industry Sustainability Strategy, Food manufacturing industry, Food Quality, Materials Science, Process Technology, Baking, Wheat
 
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Page last updated : 30 Sep 2004