Thesis Title: Development of high protein steam bread and its characterisation
Steam bread is a staple food in Asian countries, especially in China. Additionally, high protein food is a popular trend in global food market. This project is planning to make a high protein steam bread using different dairy and plant protein isolates/concentrates. We will investigate their dough rheology, digestibility and texture characterisation. The starch-protein interaction will be studied through microscopic techniques. We will also study the gastro-small intestinal starch digestion in vitro of the steam breads to confirm the effect of proteins on starch digestibility. This project has a bright prospect as it involves a staple Asian food and high protein concept, which meets the science novelty and current food market demand.
Affiliated with Massey University