Flour functionality in non–bread products

Ingredient specifications for traditional bread products are well documented and understood. However, more than one third of all flour produced in the UK is used for non–bread applications. These include an increasingly wide range of products, including crackers, wafers, doughnuts, and batter coatings, for which the ingredient specifications are not fully understood. In addition, a wider range of bread–based products such as flat breads and tortillas are increasing in popularity. Methods for modifying raw ingredients to improve performance in processing and end product quality are of wide interest.

This on–going member–funded research project is focusing on improving the understanding of the functionality of raw ingredients in the final product. A basic flat bread product is being used as a model product. This product has a lean recipe and so relies heavily on the functionality of the raw ingredients. The first experiments with this model are investigating the effect of different starch sources (i.e. potato, cassava, rice, wheat) on product quality.

Contact: Gemma Chope
+44(0)1386 842241
gemma.chope@campdenbri.co.uk