New methods to measure dough handling properties

We have been working on dough properties and how they are affected by stresses induced by reduced salt or handling at high temperatures and/or high humidity levels.The methods used to measure dough stickiness have limitations, and this is restricting development work, both here at Campden BRI and in industry.

To address this, we will be working with The University of Birmingham through a postgraduate studentship to develop new methods for the measurement of dough handling properties.This will be partially funded through a member Club scheme, but with the EPSRC (Engineering and Physical Sciences Research Council) providing the majority of the funds.

This is an ideal way for Club members to gain access to the results of the work, but at a fraction of the cost of other Club projects.

Contact: Charles Speirs
+44(0)1386 842284
c.speirs@campden.co.uk