Use of micro-organisms in the cultivation of wheat and other crops

General objectives

The research question is whether the micro-organisms used in the transformation process from flour to dough can have an effect on the cultivation of wheat and other crops, and vice versa, which micro-organisms used in cultivation can play a role in the transformation process. This would allow for the production of a clear label bread or bakery product in which dough ferments ‘spontaneously’ in an industrial setting. Micro-organisms could colonise the plant so that these organisms become part of the production chain during harvesting. It is also important that the micro-organisms have a role during the development of the plant, such as protecting a crop against disease or fungal infections.

Expected results

  • Microbiological preparations can be used in cultivation and have positive effects on the bread preparation process

Other concepts whitin this roadmap

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Potential and exploration of other crops

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Intestinal microbiota & intestinal processes in relation to bakery products

Graan tot brood - alterferment

Potential and exploration of alternative fermentation processes

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Drawing up a decision supporting predictive system for wheat

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Exploring parameters to assess flour quality

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Impact of wheat (kernel) on the quality of the end product

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Using processing to produce superior bakery products