Agriferment

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