Key molecules derived from enzymatic treatment of wafer batter and their impact on batter rheology

食品联盟CTP是一个行业主导的合作计划，旨在培养高技能的博士研究人员，并通过四家主要食品制造商与Campden BRI和海顿绿色研究所（诺丁汉大学商学院）之间的合作和伙伴关系提供创新生态系统。作为一名成功的博士候选人，您将成为更大规模的学生群体中的一员，有机会与行业建立紧密联系，并成为同行，学术主管，行业主管和培训合作伙伴的支持网络的一部分。这是一个令人兴奋的机会，可以在雀巢和阅读大学之间合作开展博士项目。威化片是由基于小麦粉和水的面糊烘烤而成的，面糊沉积在加热板之间。威化饼烘焙需要用软小麦磨成严格规格的面粉。气候变化对收成的影响已经使具有所需特定特性的面粉难以获得，而且成本高昂。面糊的酶处理有可能允许使用更广泛的面粉类型，使用更可持续的成分，并产生新的质地和风味。酶已应用于食品系统很长一段时间，已知食品的酶处理可带来各种营养、风味和质构益处。本项目的目的是探索和了解预先选择的酶处理在以下方面的影响：（1）酶处理产生的分子的形成途径、数量和比例;（2）面糊化学成分的变化与面糊流变学特性和威化饼物理特性的变化之间的关系。

The Food Consortium CTP is an industry-led collaborative programme that aims at developing highly skilled PhD researchers and providing an innovation ecosystem through collaboration and partnership between four major food manufacturers together with Campden BRI and the Haydn Green Institute (Nottingham University Business School). As a successful PhD candidate, you will be part of a larger cohort of students with the opportunity to form strong links to industry and be part of a supportive network of peers, academic supervisors, industrial supervisors, and training partners.This is an exciting opportunity to conduct a PhD project in collaboration between Nestle and the University of Reading. Wafer sheets are baked from a batter based on wheat flour and water which is deposited between heated plates. Wafer baking requires flour milled to a tight specification from soft wheats. The impact of climate change on harvests is already making flour with the specific characteristics needed difficult and costly to source. Enzyme treatment of batter has the potential to allow use of a broader range of flour types, to use more sustainable ingredients, and to produce novel textures and flavours. Enzymes have been applied to food systems for a long time and various nutritional, flavour and textural benefits are known to be derived from enzymatic treatment of foodstuffs. However, in many cases the molecular mechanism behind achieving the desired property remains unknown.The objectives of this Project are to explore and understand the effect of pre-selected enzymatic treatments in (1) formation pathways, quantities and ratio of molecules derived from the enzymatic treatments, (2) correlate the changes in the chemical composition of the batter with changes in batter rheological properties and wafer physical properties.