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Desinging new sucrose replacers for bakery products that mimic physical and sensory properties


   Department of Food and Nutritional Sciences

  ,  Applications accepted all year round  Self-Funded PhD Students Only

About the Project

Sugar hygroscopicity and plascitizing properties define the final textural properties of the resultsing bakery products. By understanding these physical properties new and novel molecules could be defined to mimic sucrose technological functionalities in biscuits and cakes. This project will work on the modelling of novel sucrose replacers and the evaluation of potential alternatives in terms of their thermal properties (glass transition and crystallinity), hygroscopicity and plasticising properties, effect on the textural properties of the final product and the perceived mouthfeel and taste. 


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