Objective
The quality and the properties of the bakery products manufactured are influenced essentially by the structure of the prefabricated dough. This structure depends amongst others on the oxygen partial pressure. Advantage is today taken of this dependence by means of the so-called continuous pressure-vacuum kneading(extruder) processes, in order to produce the dough in accordance with the requirements of the final product. As it leaves the extruder for further processing (shaping etc.), the prefabricated dough is again subject to atmospheric pressure conditions and loses thereby a part of its properties, which have hardly been adjusted during kneading. This means in practice that only types of dough with prevailing elastic properties can be manufactured. Elastic dough's have, amongst others, the disadvantage that they have a high shearing sensitivity which quite often. It is the objective of the propose to develop a new combined process for dough preparation under different p
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
- natural sciencesearth and related environmental sciencesatmospheric sciencesmeteorologyatmospheric pressure
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Call for proposal
Data not availableFunding Scheme
EAW - Exploratory awardsCoordinator
71732 TAMM
Germany