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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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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Drawing up a decision supporting predictive system for wheat

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Exploring parameters to assess flour quality

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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