Development of a standard baking test to assess the baking suitability of wheat type flours using a spiral kneader and raw material-adjusted kneading time (Standardbackversuch Spiralkneter)

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Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection

Project code: MRI-GE-08-2022-1
Contract period: 01.01.2022 - 31.12.2024
Purpose of research: Applied research

The aim of the project is to develop a standard baking test for wheat type flours using practical methods.

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Physiology of Nutrition

Food Processing

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Development of a standard baking test to assess the baking suitability of wheat type flours using a spiral kneader and raw material-adjusted kneading time (Standardbackversuch Spiralkneter)

Subjects

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Excutive institution

Funding institution

Project management agencies

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