Research brings knowledge and opportunity

Four new research reports highlight the value and variety of our member subscription-funded research programme.

Gluten-free bread (RD 321) reports on a project that is looking at ways of producing an acceptable product for those with coeliac disease or a gluten allergy. Results show that the use of lower oven temperatures and additional steam during a two-phase baking process improves crumb structure through better control of batter viscosity.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD321

Advances in eTongue technology (RD 319) and Advances in biosensor technology (RD 320) both review the commercial marketplace for these important areas of rapid at- and on-line analysis of product quality and safety. Although currently used primarily for research, rather than for routine quality control, there is significant potential for these analytical techniques in the industry, if robustness and reliability issues can be resolved.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD320

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD319

Validation of the thermal inactivation of four Bacillus species in soups (RD 318) throws new light on the problem of thinning of soups, caused by residual amylase activity in the product, which may derive from heat-resistant bacilli. Readjusting the processing parameters by increasing the temperature or reducing the pH of the product helps control the problem.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD318

Members can receive a free electronic copy of any of these, by sending an e-mail to auto@campdenbri.co.uk with the subject line: send RDxxx (where xxx is the number of the report).