Potential and exploration of alternative fermentation processes

General objectives

By producing new functional starter cultures, the dough will be given preselected functionalities through the fermentation process, leading to the desired qualities in the end product.

Expected results

  • Starter cultures based on yeast and/or lactic acid bacteria for bakery products with specific properties

Other concepts whitin this roadmap

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Novelbakery

Potential and exploration of other crops

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Bakeryhealth

Intestinal microbiota & intestinal processes in relation to bakery products

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Cerealdata

Drawing up a decision supporting predictive system for wheat

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BakeryAnalysis

Exploring parameters to assess flour quality

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SuperWheat

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

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BakeryProcessEnhancement

Using processing to produce superior bakery products

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Agriferment

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