Drawing up a decision supporting predictive system for wheat

General objectives

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.

Expected results

  • Decision supporting systems that help bakers and millers in determining baking quality.

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

Graan tot brood - alterferment

Potential and exploration of alternative fermentation processes

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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