Objetivo 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 Ámbito científico natural sciencesearth and related environmental sciencesatmospheric sciencesmeteorologyatmospheric pressure Programa(s) FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002 Tema(s) 1.1.1.-1. - Key action Food, Nutrition and Health Convocatoria de propuestas Data not available Régimen de financiación EAW - Exploratory awards Coordinador WERNER & PFLEIDERER INDUSTRIELLE BACKTECHNIK GMBH Aportación de la UE Sin datos Dirección Frankfurter Str.17 71732 TAMM Alemania Ver en el mapa Coste total Sin datos Participantes (1) Ordenar alfabéticamente Ordenar por aportación de la UE Ampliar todo Contraer todo CHAR. VENETIS AVEE-ARTOPIIA - ZACHAROPLASTIKI Grecia Aportación de la UE Sin datos Dirección Agias Paraskevis Str. 9 14123 NEA IONIA,ATIKIS Ver en el mapa Coste total Sin datos
