BakeryAnalysis

General objectives

This concept provides the possibility of research for new parameters by looking into biochemical properties and analyses other than the standard analyses, not only for classic wheat flour, but also for flour from other crops that will be tested. The standard classification table for wheat flour (the specs) is sometimes too limited to predict the effects of wheat flour on the end product. Industrial bakers currently still experience too many ‘inexplicable’ production problems with wheat flour within the ample specs tolerances. The parameters currently used to describe wheat flour are insufficient for explaining the effects on baking quality.

Expected results

• New measuring methods for determining quality properties