Study on required processing adaption of bakery products due to climate change
Abstract
In the frame of an applied project, processing adaption for the production of bakery products will be investigated, which are necessary due to climate change induced alterations of wheat qualities and in particular affects fine bakery products. One main problem observed in wheat flours that was observed, is that due to increased temperature and reduced rainfall wheat developed a high amount of gluten, which makes these flours unsuitable for fine bakery products like cakes, biscuits, or wafers. Here only the import of wheat flour would be a solution. Additionally part of the harvested wheat was lost due to bug infection. The general aim of this project will be pursued by the use and addition of alternative cereals to wheat flour. Alternative cereals like sorghum, millets and amaranth are heat and drought resistant. In future they will gain higher importance also in Austria. Blending wheat flour with these alternative cereals shall balance the resulting gluten properties and increase the final processing properties for fine bakery products.
sorghum millets alternative cereals fine bakery products climate change
Publikationen
Project staff
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
BOKU Project Leader
15.02.2020 - 14.02.2023
Denisse Bender
Dr.in Denisse Bender MSc.
denisse.bender@boku.ac.at
Tel: +43 1 47654-75437
Project Staff
15.02.2020 - 14.02.2023
BOKU partners
External partners
HTL Food Technology Wels
Dir. Gisela Wenger-Öhn
partner
ecoplus. The Business Agency of Lower Austria
Sigrid Meischl
partner