Scroll Top
bbi-2022-02-Molecular and functional analytics: an integrated research

By Dr. Julien Huen, ttz; Dr. Tina Bohlmann, ttz; Jessica Wiertz, Brabender

Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.

Cereal commodities are subject to quality variations resulting from genetic differences between varieties as well as cultivation and storage conditions. However, cereal processing companies aim at delivering products with constant properties. Therefore, they need appropriate methods for assessing quality variations in their raw materials to be able to take appropriate measures.