Fat Functionality Replacement In Baked Product Matrices CTP PhD

烘焙产品基质中的脂肪功能替代 CTP 博士

• 批准号: 2754155
• 金额: --
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2022
• 资助国家: 英国
• 起止时间: 2022 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2754155
• 关键词: Fat; Functionality; Replacement; Baked; Product

The aim of the project is to create a healthier, more sustainable pastry that consumers can continue to enjoy without compromising taste, texture, and flavour. This will be achieved by developing a detailed understanding of the role fat performs as a shortening agent in baked pastry products, leading to the characteristics that create an indulgent eating experience. The student will investigate, evaluate, and develop methods to characterise the functionality of the fat at each stage of the manufacturing process and how different oils and fats may impact functionality and final product attributes. This will include the use of rheology and tribology to elucidate the role of fat in flour particle coatings and water migration modulation during mixing and baking. Thermal analysis will also be implemented to establish the transformations occurring on baking which lead to the desired sensorial characteristics and information gathered will be considered alongside the consumers sensory perception of the product. An understanding will be developed of how the fat interacts with other ingredients during the processes to prevent gluten matrices developing (i.e., "shortening"), whilst delivering characteristics important to the overall eating quality of the final product.Once this is understanding is gained, strategies for alternative shortening agents will be generated, potential replacements identified, tested, and evaluated both at the laboratory and industrial pilot scale. To ensure the findings from this work are relevant and transferable, throughout the project nutritional and sustainability aspects of any proposed solutions will be explored and considered together with technological functionality.

该项目的目标是创造一种更健康、更可持续的糕点，让消费者可以继续享用，而不影响味道、质地和风味。这将通过详细了解脂肪作为烘焙糕点产品中起酥油剂的作用来实现，从而产生创造令人愉悦的饮食体验的特征。学生将研究、评估和开发方法来表征制造过程每个阶段的脂肪功能，以及不同的油脂如何影响功能和最终产品属性。这将包括利用流变学和摩擦学来阐明脂肪在面粉颗粒涂层中的作用以及混合和烘烤过程中水迁移的调节。还将实施热分析来确定烘焙过程中发生的转变，从而产生所需的感官特性，收集到的信息将与消费者对产品的感官感知一起考虑。人们将了解脂肪在防止面筋基质形成（即“起酥油”）的过程中如何与其他成分相互作用，同时提供对最终产品的整体食用质量重要的特性。一旦获得这种理解，就会制定替代起酥剂的策略，在实验室和工业中试规模上识别、测试和评估潜在的替代品。为了确保这项工作的结果具有相关性和可转移性，在整个项目中，任何拟议解决方案的营养和可持续性方面都将与技术功能一起进行探索和考虑。