Expanding our scientific
knowledge


From May 2011 newsletter     
Expanding our scientific knowledge

The research base funded by members is the cornerstone of much of the knowledge and expertise that you call upon to solve problems, or to help you in your product development. The research we carry out is both varied and extensive. Some recent research reports demonstrate the broad scope of our work:

Challenges of producing low–salt bread (RD304)

Replacement of sodium chloride with potassium chloride on an equimolar basis appears to result in bread with similar technological properties. However, total replacement of sodium chloride with potassium chloride is not possible for safety and organoleptic reasons. Salt influences bread quality through its effects on protein solubility and osmotic pressure. The effects on dough rheology have been extensively reported, and how to use this information to control bread quality is an area of active research.

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For a copy of the full report send an e-mail to auto@campden.co.uk with the subject line: send RD304

Evaluation of lipase in sponge cake manufacture (RD307)

Selected lipases were shown to generate surface active materials in model flour and whole egg systems, and also to affect batter properties and the volume of the cakes produced. In particular it was demonstrated that lipase inclusion benefits the textural properties of the cakes during storage and hence has the potential to extend shelf life.

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For a copy of the full report send an e-mail to auto@campden.co.uk with the subject line: send RD307

Food surface decontamination of ready-to-eat produce (RD308)

Although pulsed light caused a reduction in microbial load on lettuce, beansprouts and mung bean seeds, thermal imaging showed that samples of lettuce and mung bean seeds underwent a significant heating effect following treatment. Subsequent visual assessment indicated that tissue damage had occurred and shelf–life was reduced.

Click button to request this report via email

For a copy of the full report send an e-mail to auto@campden.co.uk with the subject line: send RD308

Advances in eNose technology (RD309)

This review concluded that eNose technology remains a technique which detects a narrow spectrum of odour compounds, or else one that requires considerable effort to optimise for each application.

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For a copy of the full report send an e-mail to auto@campden.co.uk with the subject line: send RD309

Members can access receive free electronic copies of these reports by sending an e-mail to auto@campden.co.uk with the subject line: send RDxxx (where xxx is the number of the report).