Raw Materials and Ingredients
Manipulating Rab GTPase activity in wheat to affect gluten quality
Campden BRI Project 109135 (May 2008 - April 2012)
BBSRC/MSFR Studentship
Cereal crop seeds are an important source of dietary protein and in wheat such proteins are major contributors to the processing quality of flour. The transport and packaging of these proteins within the cell is strictly controlled by metabolic GTPase enzymes, in particular of the Rab class. In wheat, the cellular route by which gluten proteins are transported is not clear. The gliadins are processed within the endoplasmic reticulum (ER), whereas the glutenins, which are particularly important in imparting elastic properties to dough, are trafficked via the Golgi apparatus. It is believed that by knocking out key genes, thus blocking the expression of Rab1 GTPase enzymes, this could redirect glutenin protein movement into the ER and impact upon its subsequent modification, thereby affecting protein functionality. The aim of this project is to manipulate the protein of hexaploid wheats Cadenza and Paragon, through altering the quality without affecting the quantity. This will be performed in collaboration with the University of Nottingham and Rothamsted Research.
Contact: Dr. Mervin Poole
+44(0)1386 842287
e-mail: m.poole@campden.co.uk
Spatial patterns of wheat grain composition in relation to processing properties
Campden BRI Project 112274 (October 2008 - September 2012)
BBSRC/MSFR Studentship
The properties of the gluten-forming proteins are unique and confer specific rheological properties to doughs made from wheat flour. These properties include an ability to retain gas, which ultimately results in the characteristic structure of leavened baked goods. Although much has been learnt about the biochemical structure of these influential proteins, less is known about their deposition and final structure in the developing and mature wheat grain. This project is studying the molecular basis for protein gradients in wheat and the genetic and environmental factors that affect them. Better understanding and control of the distribution of protein will allow millers and bakers to better target functionality through control of their processes.
Contact: Dr. Simon Penson
+44(0)1386 842280
e-mail: s.penson@campden.co.uk
Sodium reduction in baked goods
Campden BRI Project 119164 (January 2010-December 2012)
Member Subscription Funded
The Food Standards Agency has set increasingly challenging targets to reduce dietary sodium content. A previous study at Campden BRI found that reducing salt can result in sticky dough which cannot be moulded, rendering it unprocessable. Salt substitutes are available but these have been developed mainly to address flavour losses rather than technical issues. Sodium bicarbonate is the most commonly used chemical leavening agent, and the replacement of this is a requirement for a wide range of bakery products including bread, cake and tempura batters. Sodium metabisulphite is widely used in biscuit manufacture to denature gluten and the replacement of this ingredient would enable further reductions in dietary sodium. This project will investigate reducing sodium content of baked goods.
It will investigate the effect of different sodium chloride types and commercially available sodium chloride alternatives on bread making processes, and look at routes to replace sodium-based chemical leavening systems in cake and soda breads. It will find alternative ways to restrict gluten development in biscuits, for example by the use of protease enzymes, and blend flours to reduce the gluten content by the use of low or zero gluten-containing cereal, pulse or tuber flours.
Contact: Dr. Charles Speirs
+44(0)1386 842284
e-mail: c.speirs@campden.co.uk
Using natural antioxidants to improve the shelf-life of foods
Campden BRI Project 119165 (January 2010-December 2012)
Member Subscription Funded
Antioxidants are naturally found in many foods or ingredients. Antioxidant levels change during product storage and this can affect product shelf-life. Considerable work has been performed on the identification of natural antioxidants; however, this has predominantly focused on extracting them for use in other products. The use of appropriate ingredients (or varieties of ingredients, e.g. different tomato varieties) that are naturally high in antioxidants may allow producers to maintain product shelf-life without the need for additives. By increasing the natural antioxidant levels of food products or ingredients, it may be possible to extend product shelf-life. This project will test this hypothesis. It will identify raw ingredients that are sources of high levels of antioxidants, and foodstuffs and ingredients that are susceptible to oxidation, and the assess the impact on shelf-life of varying antioxidant levels in fresh produce and processed products, and increased antioxidant availability.
Contact: Dr. John Dooley
+44(0)1386 842203
e-mail: j.dooley@campden.co.uk
Microbiology of crop products: hazards, risks and controls
Campden BRI Project 122019 (January 2011-December 2013)
Member Subscription Funded
Increasingly, risk assessment and management is being recognised as central to the development of effective food safety control programmes in the food supply chain. Microorganisms are one of the more difficult hazards groups to control but must be managed to minimise the likelihood that they are present at unacceptable levels in primary agricultural products and food raw materials. This has been highlighted by recent incidents involving pathogens such as E.coli and Salmonella. It is recognised that the direct monitoring of pathogens in food raw materials is not a practical or cost effective way to ensure safety. Control of microbiological hazards therefore relies on a preventative approach, reducing the likelihood of introducing the hazard and the severity of occurrence in the production process. This project will (i) use hazard analysis and risk assessment to identify and evaluate vectors of microbiological contamination, (ii) investigate the influence of environmental factors on the numbers and types of microorganisms, and (iii) evaluate organisms associated with "novel" commodities and the risk they pose.
Contact: Dr. Chris Knight
+44(0)1386 842004
e-mail: c.knight@campden.co.uk
Sustainable crop protection: strategies for integrated crop management and pesticide use
Campden BRI Project 122020 (January 2011-December 2013)
Member Subscription Funded
To hear Richard Stanley talk about this project, visit our podcasts page.
Crop production is entering an era in which pesticide availability will be more restricted. Farmers and growers will need to adopt integrated approaches, utilising fewer pesticides to maintain yield, safety and quality of crops. The accepted thresholds for raw material quality may need to be revised to accommodate the limitations of revised crop protection techniques which may not prevent blemishes arising from pest and disease damage. This project will evaluate the prospects for successful integration of conventional crop protection methods with strategies using more environmentally benign products and techniques which comply with the changing legislation and meet environmental concerns.
Contact: Dr. Richard Stanley
+44(0)1386 842004
e-mail: r.stanley@campden.co.uk
Assuring the quality and safety of cereal-based ingredients for the food industry
Campden BRI Project 122021 (January 2011-December 2013)
Member Subscription Funded
Over 400 wheat flours are produced by UK industry to meet specific consumer needs for foods ranging from breakfast cereals to soups and sauces. Robust, validated methods are essential to assess end-use suitability against specifications. This project will continue the work of the Cereals and Cereal Applications Testing Working Group (CCAT), formerly the Flour Testing Working Group, in managing the understanding of factors that affect quality and safety for the flour industry.Published as the Manual of Methods for Wheat and Flour Testing, they underpin the activities of FTWG, the Milling Advisory Group (MAG) and the Cereals Milling and Baking Panel (CMB).
Contact: Dr. Mervin Poole
+44(0)1386 842287
e-mail: m.poole@campden.co.uk
Gluten-free bakery products
Campden BRI Project 122986 (March 2011-August 2013)
Member Subscription Funded
The eating characteristics of bread rely heavily on the gluten network that develops when wheat dough is processed, and this network is dependent on the nature and composition of wheat proteins. However, a significant number of people suffer from coeliac disease, which is an intolerance to some of the proteins in wheat, and so there have been many attempts to produce bread from an alternative source. This can prove difficult as dough structure development traditionally relies on the interaction between the process used and properties of the flour A structured approach to the principles of gluten-free bakery recipes and processes will help develop products which have appearances, textures and eating qualities closer to those of conventional baked goods. The project objective is to provide the technical basis underpinning the development of gluten-free bakery products.
Contact: Dr. Charles Speirs
+44(0)1386 842284
e-mail: c.speirs@campden.co.uk