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Study on required processing adaption of bakery products due to climate change

Project Leader
Schönlechner Regine, BOKU Project Leader
Type of Research
Applied Research
Project partners
ecoplus. The Business Agency of Lower Austria, Niederösterreichring 2, Haus A, 3100 St. Pölten, Austria.
Contact person: Sigrid Meischl;
Function of the Project Partner: Partner
HTL Food Technology Wels, Austria.
Contact person: Dir. Gisela Wenger-Öhn;
Function of the Project Partner: Partner
Bender Denisse, Project Staff
Rumler Rubina, Project Staff
Speranza Sofia, Project Staff (bis 31.12.2021)
BOKU Research Units
Institute of Food Technology (LMT)
Funded by
Ecoplus , Niederösterreichring 2 Haus A, 3100 St. Pölten, Austria
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.
Grain cultivation ; Fermentation technology;
alternative cereals; fine bakery products; millets; climate change; sorghum;
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