Academic Details : Madhuresh Dwivedi completed his B.Tech in Agricultural Engineering from College of Agricultural Engineering, Jabalpur in 2010. After that, he did his master in Food Process Engineering at Indian Institute of Technology, Kharagpur. He joined his Joint M.Tech-PhD on May 2012. His PhD research focuses on Development of Gluten-free Bread.
Area of Work : Engineering aspect of gluten free rice based bread
The entire work will be divided into four Phases. Phase I will include dynamic rheological characterization batter for the gluten free bread. Phase II will include Impact of heat and mass transfer during baking on product characteristics and modelling of heat and mass transfer in oven chamber. Phase III will be done to investigate the potential of Near Infrared Spectrometry as a fundamental tool for studying bread staling. Phase IV will include physiochemical changes during accelerated storage and evaluation of shelf life of the developed gluten free bread.