Impact of wheat (kernel) on the quality of the end product

General objectives

Based on the biochemical properties of pedigree wheat cultivars that are linked to certain quality attributes in bread and other bakery products, wheat cultivation and (post) harvest practices can be further optimised so that (local) baking wheat with the expected biochemical properties can be processed into flour.

Expected results

  • New cultivation and harvesting techniques to improve flour quality
  • New types of wheat that are beneficial to the quality of bakery products

Other concepts whitin this roadmap

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Novelbakery

Potential and exploration of other crops

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Bakeryhealth

Intestinal microbiota & intestinal processes in relation to bakery products

Graan tot brood - alterferment
Alterferment

Potential and exploration of alternative fermentation processes

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Cerealdata

Drawing up a decision supporting predictive system for wheat

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BakeryAnalysis

Exploring parameters to assess flour quality

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BakeryProcessEnhancement

Using processing to produce superior bakery products

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Agriferment

Use of micro-organisms in the cultivation of wheat and other crops