Exploring parameters to assess flour quality

General objectives

This concept provides the possibility of research for new parameters by looking into biochemical properties and analyses other than the standard analyses, not only for classic wheat flour, but also for flour from other crops that will be tested. The standard classification table for wheat flour (the specs) is sometimes too limited to predict the effects of wheat flour on the end product. Industrial bakers currently still experience too many ‘inexplicable’ production problems with wheat flour within the ample specs tolerances. The parameters currently used to describe wheat flour are insufficient for explaining the effects on baking quality.

Expected results

  • New measuring methods for determining quality 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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Potential and exploration of alternative fermentation processes

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Drawing up a decision supporting predictive system for wheat

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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