Breads From February 2018 newsletter

Novel ingredients from natural sources

Our research into the functionality of ingredients in bread is continuing. A new member funded research project will investigate the functionality of novel ingredients from natural sources.

There are numerous cereals and plants that contain elevated levels of components that may show specific functionality in the processing of foods, such as foaming, emulsifying, and waterbinding. Functions of interest will be examined and evaluated against existing additives with similar functional properties, providing practical information on the functionality and application to food systems of the most promising natural materials.

Contact: Sarab Sahi
+44(0)1386 842140