Doctoral Student: Piotr Lewko, MSc | PZZ Lubella Sp. z o.o. Sp. k. in Lublin
Supervisor: Professor Agnieszka Wójtowicz | Department of Thermal Technology and Food Process Engineering
Company supervisor: Krzysztof Gaczkowski, PZZ Lubella Sp. z o.o. Sp. k. in Lublin
Title: “Development of modification method of wheat flour properties for application in the baking industry”
Aim: The study aims to obtain a special purpose functional wheat flour for the baking industry. Application of enzymatic fortification and subsequent hydrothermal treatment and/or the extrusion-cooking process will affect the increased water absorption capacity of wheat flour and the ability to improve the baking efficiency of bakery products.
Proposed research: Combined enzymatic and hydro-barothermal and/or extrusion-cooking treatment, carried out under various processing conditions on selected passages of wheat flour, will allow changing the functionality and physiochemical characteristics of flour in terms of its use to obtain an appropriate quality of bakery products.