Intestinal microbiota & intestinal processes in relation to bakery products
In addition to traditional product reformulations, a new strategic research question is to be asked: how to gain better general knowledge about the processes in the human intestines, intestinal microbiota and their interactions, fermentations in the large intestine, etc. The effects of bread and bakery components on the intestinal flora must also be researched further (e.g. fodmap, allergies and intolerances, resistant starch, etc.).
This can lead to innovations that allow food companies to strive towards a future with personalised foods and diets, both for bread and other bakery products.
Potential and exploration of other crops
Potential and exploration of alternative fermentation processes
Drawing up a decision supporting predictive system for wheat
Exploring parameters to assess flour quality
Impact of wheat (kernel) on the quality of the end product
Using processing to produce superior bakery products
Use of micro-organisms in the cultivation of wheat and other crops