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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Potential and exploration of other crops

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Intestinal microbiota & intestinal processes in relation to bakery products

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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

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