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Development of a process-oriented diagnosis of flour quality and dough for the optimized production of baked goods from organic wheat varieties
Project
Project code: 2806OE296
Contract period: 01.08.2007
- 31.07.2010
Budget: 237,280 Euro
Purpose of research: Applied research
The research project intends to ensure the processing and end product quality of white flour bread from organic wheat varieties with medium gluten level than the specific adaptation of processing methods, together with the project partners' herzberger 'bakery, and to improve the short term. Separate preliminary investigations of 'herzberger' bakery showed that the processing qualities not unmixed eco-types without an adjustment of the processing are adequate. Has also been shown that the baking quality depends not only on the amount of adhesive, but also on the gluten quality. Therefore should already be possible to extend existing scientific knowledge on the positive relationship between gluten quality (glutenin macro-polymer GMP) and baking quality of wheat flours for the adaptation of a backtest to the processing of organic wheat. In addition to the analysis of the GMP compared to established parameters used to characterize flour (SDS-sedimentation, dry gluten, gluten index, falling number and Extensogram). The aim of the study, the processing of organic wheat gluten is to allow a lower amount. In addition, provision is made to transfer the results from laboratory scale to specifically measure the bakery of the project partner and to examine the importance of indirect methods to diagnose the quality of flour. The results will be published in practical journals, in journals and at conferences. In addition, demonstrations of eco-bakers, growers and practitioners will be conducted.
Section overview
Subjects
- Food Processing
Framework programme
Federal Organic Farming Scheme and other forms of sustainable agriculture (BÖLN)
