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| Breadmaking functionality of wheat | |||||||||||||
Wheat is unique in its ability to form a dough that is able to retain fermentation gases to produce the highly aerated structure that is distinctive of bread. Different wheats vary in their breadmaking potential. This project will investigate new tests of breadmaking potential of wheat, relevant to early generation testing for wheat breeding programmes. For informal enquiries about the project: Dr Grant Campbell - grant.campbell@manchester.ac.uk Tel. +44(0)161 306 4472, Fax. +44(0)161 306 4399 For general admissions enquiries: Postgraduate Team, School of Chemical Engineering and Analytical Science Email: pgr-ceas@manchester.ac.uk Tel: +44 (0)161 306 4360 For more information on the School of Chemical Engineering and Analytical Science, please visit our web site www.ceas.manchester.ac.uk. Funding Notes Candidates should have a first class or upper second class degree in chemical engineering, food science or a related discipline, and should be numerate. Campbell GM (2003) “Bread Aeration.” Pages 352-374 in Breadmaking: Improving Quality, Stan Cauvain (Ed.), Woodhead Publishing Ltd., Cambridge, UK. Chin N-L and Campbell GM (2005) “Dough aeration and rheology. I. Effects of mixing speed and headspace pressure on mechanical development of bread doughs.” Journal of the Science of Food and Agriculture 85(13), 2184-2193. Chin N-L and Campbell GM (2005) “Dough aeration and rheology. II. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough.” Journal of the Science of Food and Agriculture 85(13), 2194-2202. Chin N-L, Martin PJ and Campbell GM (2005) “Dough aeration and rheology. III. Effect of the presence of gas bubbles on measured bulk rheology and work input rate.” Journal of the Science of Food and Agriculture 85(13), 2203-2212. Chin N-L, Martin PJ and Campbell GM (2005) “Dough aeration and rheology. III. Effect of the presence of gas bubbles on measured bulk rheology and work input rate.” Journal of the Science of Food and Agriculture 85(13), 2203-2212. Campbell GM, Ross M and Motoi L (2008) “Bran in bread: effects of particle size and level of wheat and oat bran on mixing, proving and baking.” Pages 337-354 in Bubbles in Food 2: Novelty, Health and Luxury, Campbell GM, Scanlon MG and Pyle DL (Eds.), Eagan Press, USA. |
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