Potential and exploration of other crops
In the future, in addition to wheat flour, the industrial bakery sector wants to use flour/meal/fractions from other crops in bread and other bakery concepts to make innovative end products with more flavour and/or enrich them with macro and micro nutrients.
In addition to wheat, other crops (e.g. tropical crops in Africa and Asia) can be a source of macro and micro nutrients or functionalities. But of course the various processing steps for making bread and other bakery products (grinding, fermentation and baking process) also play an important role in the final concentrations of the nutrients or the functionalities of the end product. Therefore, it is important to invest in knowledge about the processing of a wide range of other crops in a bread or other bakery concept.
Intestinal microbiota & intestinal processes in relation to bakery products
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