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Malik Aamir Shehzad

Malik Aamir Shehzad


Agreenskills+
session, year:
2016 2nd

Status:
Recruited

Receiving laboratory:
BIA Biopolymers - Interactions and Assemblies Research Unit, Angers-Nantes

Country of origin:

Pakistan

Country of destination:

France

Last available contact

Email(s):
aamir1326@yahoo.com
draamir@uaf.edu.pk
Website(s):
https://www.researchgate.net/pro...
http://www.angers-nantes.inra.fr...
https://www6.angers-nantes.inra....

CV:
Download Curriculum Vitae

Mobility project

Elaboration of specific tool for modelling knowledge on wheat flour dough behaviour during bread making process by implementing different formulations and processing conditions

Dough mixing and processing conditions play an important role affecting dough behavior during subsequent steps of bread making, considered important for final texture, sensory and nutritional quality of baked products. These changes can be monitored by dough thermo-rheological properties, which are functions of wheat flour dough composition and processing conditions. Dough behavior during mixing and fermentation has successfully been modelled for a single formulation and wheat variety, and still needs to be modelled in order to extend the existing Knowledge Based System (KBS AsCoPain), also including further steps, shaping and baking. This project has been designed to assemble the existing knowledge on available models and to develop new Basic Knowledge Models (BKM) to control dough formation and baking. The knowledge integrated from professional expertise, scientific literature and experimental results are used to improve the modelling of bread making process. Experimental aspects involve the structural analysis and determination of dough behavior for various recipes of realistic cereal foods during mixing, shaping, fermentation and baking, by implementing existing and developing novel scientific methods, especially regarding adhesive properties. These results will be compared to those obtained from the simulation of fermentation, shaping and baking, using AsCoPain in order to extend its application to different bakery products. The project will also contribute significantly to extend the industrial know-how and professional knowledge in order to transfer and integrate the innovative tools for the uplift of food industries.

Biography & research interests

I am working as Assistant Professor at National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan along with current post-doctoral position at INRA de Nantes. I have acquired master (2007) and PhD (2010) in Food Science from University of Nantes, France and graduation from University of Agriculture Faisalabad, Pakistan. My specialty is on processing, textural and nutritional aspects of different cereals. During my postgraduate studies, I have performed my research on solvent retention capacities of different wheat varieties in relation to their cookie making quality. Dough behavior and functional properties of wheat flour dough liquor were thoroughly explored during master research at INRA, Nantes, France in 2007. While continuing the same domain during doctoral studies French bread making process was investigated where the steps of mixing and fermentation were successfully modelled. A specific protocol was developed to study the dough evolution during fermentation by using different mixing and formulation conditions. I have been also invited to talk at various international conferences in Australia, Turkey, USA and The Netherlands.

Selected publications

Israr, T., A. Rakha, S. Rashid, A. Shehzad, W. Ahmed and M. Sohail, 2017. Effect of basil seed gum on physicochemical and rheological properties of bread. Journal of Food Processing and Preservation. 41(5), 1-12.

Turbin-Orger, A., A. Shehzad, L. Chaunier, H. Chiron and G. Della Vallek, 2016. Elongational properties and proofing behaviour of wheat flour dough. Journal of Food Engineering, 168, 129-136.

Kansou, K., H. Chiron, G. Della Valle, A. Ndiaye, P. Roussel and A. Shehzad. 2013. Modelling wheat flour dough proofing behaviour: Effects of mixing conditions on porosity and stability. Food and Bioprocess Technology. 6(8), 2150-2164.

Shehzad, A., H. Chiron, G. Della Valle, B. Lamrini and D. Lourdin, 2012. Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer. Journal of Food Engineering. 110(1), 60-70.

Shehzad, A., H. Chiron, G. Della Valle, K. Kansou, A. Ndiaye, A. L. Réguerre, 2010. Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions. Food Research International. 43(8), 19992005.

Awards & patents

Awarded with Post-Doctoral Fellowship by Agreenskills to be conducted in France. November 2017 to April, 2019;

Awarded performance based increments for consecutive five years while working as Assistant Professor on Tenure Track System (2011-2015);

American Association for Cereal Chemists International (AACCI) student travel awards for 2009 and 2010;

Won highly competitive overseas scholarship from Higher Education Commission (HEC) Pakistan for master and doctoral studies in France (2006-2010);

Merit scholarship holder for consecutive six years in University of Agriculture Faisalabad, Pakistan (2000-2005).

Talks in annual meetings

Knowledge Assembly for Dough and bakery products (KADOugh)
2018 / P5 Products and Technology / by Malik Aamir Shehzad / Fellows Speed Presentation

Keywords

Mixing, dough, fermentation, rheology, baking, knowledge integration