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 natural sciencesearth and related environmental sciencesatmospheric sciencesmeteorologyatmospheric pressure Programme(s) FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002 Topic(s) 1.1.1.-1. - Key action Food, Nutrition and Health Call for proposal Data not available Funding Scheme EAW - Exploratory awards Coordinator WERNER & PFLEIDERER INDUSTRIELLE BACKTECHNIK GMBH EU contribution No data Address Frankfurter Str.17 71732 TAMM Germany See on map Total cost No data Participants (1) Sort alphabetically Sort by EU Contribution Expand all Collapse all CHAR. VENETIS AVEE-ARTOPIIA - ZACHAROPLASTIKI Greece EU contribution No data Address Agias Paraskevis Str. 9 14123 NEA IONIA,ATIKIS See on map Total cost No data
