Drawing up a decision supporting predictive system for wheat
Taking a step towards extensive digitalisation of connected companies in the Flemish system of the bread and bakery sector. In the future, the effect of wheat flour, functional starter cultures, ingredients and process parameters on the end product, bread and pastry can be predicted with self-learning algorithms.
Companies have access and send data to databases and use software to describe and predict the quality of the end product. The models describe relevant quality parameters of bread and other bakery products based on wheat flour parameters. This enables industrial bakeries to rectify the effects caused by variations in wheat flour during production and thus guarantee consistent quality in the end product.
Potential and exploration of other crops
Intestinal microbiota & intestinal processes in relation to bakery products
Potential and exploration of alternative fermentation processes
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