Vizualisation of microwave-convective in-situ baking of gluten-free bread by neutron and x-ray tomography (A)
| Reference number | |
| Coordinator | RISE Research Institutes of Sweden AB - Jordbruk och Livsmedel, Göteborg |
| Funding from Vinnova | SEK 200 000 |
| Project duration | November 2020 - March 2021 |
| Status | Completed |
| Venture | Research infrastructure - utilisation and collaboration |
| Call | Industrial pilot projects for utilisation of large-scale infrastructures for neutron and photon based techniques – 2020 |
| End-of-project report | 2020-03780_Sverige StärkelseproducenterFörening.pdf (pdf, 209 kB) |
Important results from the project
The goal of the future project, which this preparatory project plans for, is to evaluate the potential of time-resolved synchrotron X-ray microtomography (SRCT) to visualize the structure development of gluten-free bread during fast and efficient microwave convection baking vs. slower convection baking. The goal of the continuation project is also to study the water migration in dough and bread during baking of gluten-free bread, by means of neutron-based tomography. The project focuses on optimized processes for baking of high-quality gluten-free bread.
Expected long term effects
- A strengthened project consortium that plans for a next project, with the aim to strengthen the competitiveness of Swedish starch producers and the bakery sector - Increased understanding of the baking phenomena of gluten-free bread, e.g. volume expansion and water migration. The potential for using starches in baking gluten-free bread will be studied at different time scales and different tomography techniques: X-ray tomography (volume expansion) and neutron tomography (water migration). The project is expected to strengthen the involved Swedish industry sectors.
Approach and implementation
1. Industrial need analysis; invitation of a bakery. 2: Transfer of identified needs into goal-oriented activities for next step 3 Reporting Baking of gluten-free bread is demanding, due to the absence of a gluten network that would contribute to the structure and volume expansion. Tailored starches may contribute to a) volume expansion where absence of gluten puts special requirements, and b) water holding capacity (WHC). To achieve the desired volume expansion and potentially improved WHC, deeper understanding of baking processes vs ingredients and bread properties is required.