The main objective of the Interuniversity Programme Master of Science in Food Technology IUPFOOD is to provide students with comprehensive training in the field of food technology, food science and food engineering, with special emphasis on the technology of the production of specific foodstuffs for developing countries and on tropical crops postharvest and preservation technology. It is expected that participants returning to their home countries will be able to efficiently appraise and solve problems related to food technology, food science and food engineering. In the first year of the MSc Programme 60 credits in depth knowledge in food science, engineering and food engineering is obtained, in order to achieve a common knowledge base between students with different backgrounds. The first year is common to all students. The courses of the first semester are organized at UGent, while the courses of the second semester are taught at K. The second year of the programme therefore consists of specific courses on each major 18 credits , optional courses 12 credits and thesis research 30 credits.
The role of gluten in a pound cake system: A model approach based on gluten-starch blends
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In order to evaluate the role of gluten in cake-making, gluten-starch GS blends with different ratios of gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial GS blends in the otherwise standardised formula increased with their gluten content. High viscosities during heating provide the batters with the capacity to retain expanding air nuclei, and thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes led to a more extended oven spring period. Cakes with a starch content exceeding
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