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Award details
Modelling of colour formation in the baking of biscuits
Reference
FQL19699
Principal Investigator / Supervisor
Professor Bronislaw Wedzicha
Co-Investigators /
Co-Supervisors
Institution
University of Leeds
Department
School of Food Science and Nutrition
Funding type
Research
Value (£)
81,456
Status
Completed
Type
Research Grant
Start date
01/01/2003
End date
01/01/2006
Duration
36 months
Abstract
The aim of the proposed study is to improve control of biscuit colour through an understanding of how the recipes of biscuit doughs, and the baking conditions (rate of moisture loss, temperature, water activity), affect the final colour of the baked products, obtained through the mathematical modelling of chemical and transport behaviour in model systems and biscuit baking operations. A part of the study is to develop instrumentation for the study of the browning of food at high temperature and controlled moisture conditions.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
LINK: Food Quality and Safety (FQSLINK) [1994-2005]
Funding Scheme
X – not Funded via a specific Funding Scheme
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