News Archive

Texture Technology – University of Reading

Professor Leo Pyle, head of the Biotechnology & Food Sciences Group in the School of Food Biosciences has been granted £40,000 to analyse the baking methods used in the production of crumpets. Working with Southampton University, Professor Pyle is hoping to find out more about how the texture of the is formed as the dough is heated. As Professor Pyle explains, “the ingredients for bread and crumpets is basically the same, flour, water, salt and yeast but the end result is completely different.” At the moment we do not know exactly what happens when a crumpet is created that gives it the familiar surface texture and manufacturers find it difficult to bake. Hence there is a lot of scientific interest to find out how to create the perfect crumpet.