Project: Ingredient functionality
Project team: Gemma Chope
Member subscription funded project
Running: January 2013 – December 2015
Project Number: 128875
Ingredient specifications for traditional bread products are well documented and understood. However, more than one third of all flour produced in
the UK is used for non–bread applications. These include an increasingly wide range of products, including crackers, wafers, doughnuts, and
batter coatings, for which the ingredient specifications are not fully understood. In addition, a wider range of bread-based products such as flat
breads and tortillas are increasing in popularity. Methods for modifying raw ingredients to improve performance in processing and end product
quality are of wide interest. Indeed, many companies have expressed an interest in a deeper understanding of the raw ingredient specifications for
their products. An understanding of the functionality required of raw ingredients for various applications, and appropriate methods to test for
them, will enable more accurate specification of raw ingredients for specific applications and better management of ingredient variability.
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Related items
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News item
Optimal quality in bakery products requires a careful balance of ingredients. All have a part to play in providing the appropriate texture and shelf life. View ...
- About this project
- » Project team:
- Gemma Chope
- » Proposal documentation
- Project coverage
- » R&D report 405: Raw ingredient functionality in bakery products: Puff pastry prototype
- » R&D report 404: Raw ingredient functionality in bakery products: Tortilla prototype
- » R&D report 402: Modification of flour functionality: a review
- » R&D report 354: Raw ingredient functionality in bakery products: a review
- »
Project update – CMB
MIG – May 2015
- » RSS
2014-44: Ingredient functionality:
Effect of starch and protein on tortilla quality
- » RSS
2015-32: Ingredient functionality:
Effect of starch and vegetable protein on puff pastry quality
- » Poster: Ingredient functionality (PDF)
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