Products
Special-diet dough-based bakery products
The experimental activity of the project focused on biofunctional dough-based bakery products and special-diet products, where the relationship between raw materials, production conditions and final quality is more complex and less predictable.
Raw material categories
What was investigated experimentally
Within WP1, the types of flour, the raw materials and the special-diet additives used in production were systematically recorded, together with their effect on the quality characteristics of the final product.
Flours
Different types and qualities, with investigation of protein content, moisture and enzymatic activity.
Fats
Type and proportion, affecting texture, crumb softness and shelf life.
Special-diet additives
Ingredients targeting biofunctional characteristics, with monitoring of their effect on the behaviour of the dough.
Process parameters
Temperatures and times of fermentation and baking, production and storage conditions.
Quality indicators
How a product is assessed
For every experimental batch, the thermal behaviour, the appearance of spoilage, the shelf life and the overall quality were assessed. The indicators defined as the object of prediction are:
| Indicator | What it expresses |
|---|---|
| Specific volume | The development of the dough and its gas retention capacity |
| Crumb moisture | The sensation of freshness and the tendency to dry out |
| Crumb hardness | The texture and its evolution over time |
| Crust lightness | The colouring during thermal processing |
| Shelf life | The period during which the product remains within specification |
How these indicators are modelled →
MAINTENANCE NOTE — this page needs to be completed by the business.
The certification filing of the project does not contain a product catalogue. No product names, descriptions, prices or photographs were created, so that nothing inaccurate is published on a website that is referenced in a tax audit.
To complete the page the following are needed: product names and descriptions, photographs, any certifications and points of sale. Send them and they will be added.