A knowledge base for the exploitation of new wheat varieties rich in arabinoxylans throughout the value chain
Dietary fibre plays an important role in a balanced diet, and grain products are generally known as an important and accessible source of fibre. But not all types of flour contain equal amounts of fibre. FIBRAXFUN's objective is to develop and characterise a new line of wheat with an exceptionally high amount of dietary fibre. Furthermore, the structure and properties of arabinoxylan (AX) in the white flour will be studied extensively using innovative analysis technologies regarding their role in the preparation of (sour dough) bread. These insights will form a foundation for producing high-quality, high-fibre foodstuffs such as bread, breakfast cereals and pasta made form white flour. The research project fits perfectly in the Grain to Bakery Product roadmap from the agrifood spearhead cluster and will contribute substantially to various concepts in the roadmap (Superwheat, Bakery analysis and Bakery process enhancement).
Watch the video to learn more about part of the project.
FIBRAXFUN is a collective, fundamental research project with the objective of creating a knowledge platform for new types of wheat with an extremely high dietary fibre content. To achieve this, the following steps will be taken:
The research theme about the potential of new wheat with a high dietary fibre content is generic because it generates multidisciplinary, scientific insights that are valuable for the entire grain processing industry, from farm to fork. The exploitation of new wheat lines with a good nutritional profile will contribute to sustainable development and improve the diversity of Flemish agriculture. The proposed program will also create valorisation opportunities for business-to-business environments such as breeding companies and industrial mills but also producers of enzymes and dietary fibre fractions and business-to-consumer companies that can use both the products from B2B suppliers and the insights from FIBRAXFUN to develop high-quality, bakery products and new animal feed with a higher fibre content.
Flanders’ FOOD manages and coordinates the project.
A multidisciplinary research consortium with supplementary expertise will be responsible for the execution: