Fat Functionality Replacement In Baked Product Matrices CTP PhD

该项目的目的是创造一种更健康、更可持续的糕点，消费者可以在不影响味道、质地和味道的情况下继续享用。这将通过详细了解脂肪在烘焙糕点产品中作为酥油剂所起的作用来实现，从而产生一种放纵的饮食体验。学生将调查、评估和开发方法，以表征脂肪在制造过程的每个阶段的功能，以及不同的油脂可能如何影响功能和最终产品属性。这将包括使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在混合和烘焙过程中对水迁移的调节。还将实施热分析，以确定烘焙过程中发生的变化，这些变化将导致所需的感官特征，收集的信息将与消费者对产品的感官感知一起考虑。了解脂肪在加工过程中如何与其他成分相互作用，以防止面筋基质的形成(即“起酥油”)，同时提供对最终产品的整体食用质量重要的特性。一旦了解了这一点，将产生替代起酥剂的策略，在实验室和工业中试规模上确定、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，将探索任何拟议解决方案的营养和可持续性方面，并将其与技术功能一起考虑。

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.