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Project

Structural engineering of bakery products (bread, cake and puffy pastry)

The characterization of the cellular structure of cake and its relation to the mechanical behavior is the purpose of this study. First step is the standardization of the food production of bakery products and the variation of their microstructure through alterations in the production process and in the composition of different ingredients. The mechanical properties of these model systems will be assesed by texture analysis (compression tests and TPA), by rheological analysis (batter) and by assesment of the sensory characteristics (trained pannel).Based on micro-CT, the 3D image analysis will give the information on the microstructure. Correlations of the microstructure with the mechanical properties and of the sensory with the mechanical properties will be determined. As a result, the crumb structure will reveal information over the texture of the product (cake).
 

Datum:1 okt 2012 →  1 okt 2016
Trefwoorden:texture, microstructure, batter rheology, cake
Project type:PhD project