Investigation into the Impact of Ingredient Characteristics on Oat-based Baked Goods

RND Bakery是一家不断扩大的工业面包店，位于安大略省史密斯瀑布。RND，制作烘焙食品的方法与大多数其他面包店不同，使用尽可能少的配料，同时最大限度地增加营养。正是通过这个镜头，RND专注于燕麦烘焙食品的生产。以燕麦为基础的产品不含面筋，它们的能力在不使用酵母的情况下自然提高，允许RND以溢价的价格将其产品贴上无面筋和素食的标签。虽然燕麦作为主要配料对消费者有很多好处，但它们在烘焙食品中的处理和加工可能是具有挑战性的。具体地说，RND已经注意到，来自不同生产商的可比燕麦会导致显著不同的涨幅，并导致产品的高度可变性。RND与圣劳伦斯学院应用研究小组合作，将通过分析成分、生产和环境条件，努力了解产品变异性的根本原因。通过这个项目的成果，RND希望能够了解是什么情况导致了产品的差异，这样就可以改变他们的生产方案，使他们能够增加产量，并最终到达更大的全国市场。

rND Bakery is an expanding industrial bakery located in Smith's Falls, Ontario. rND, approaches the production of baked goods differently than most other bakeries, using as few ingredients as possible, while maximizing nutrition. It is through this lens, that rND has focused on the production of oat-based baked goods. Oat-based products do not contain gluten, and their ability rise naturally without the use of yeast, allows rND to label their product as gluten-free and vegan, at a premium price point. While oats as a primary ingredients have a number of benefits for consumers, they can be challenging to handle and process in baked goods. Specifically, rND have noticed that comparable oats from different producers, lead to significantly different amounts of rise, and high amounts of product variability. rND, working with St. Lawrence College's Applied Research group, will work to understand the root cause of product variability, through analysis of ingredients, production and environmental conditions. Through the outcome of this project, rND hopes to be in a position to understand what circumstances causes variation in products, such that changes can be made to their production protocol, allowing them to increase output, and ultimately reaching a larger national market.