Boeren zijn marktgerichte productie nog niet gewend

Prof. Dr. Ir. Guido Van Huylenbroeck

prof. dr. ir. Eeckhout Mia

Improving the taste and quality of bread with reduced salt in order to produce a healthier product without loss of taste.

For most people bread is part of the daily diet. In general, bread  contains 1,5 %  salt (on flour base). It is the aim to reduce this with 30%.  Although bread seems a very simple product with only few ingredients there is a lot of knowledge and technology behind it. When the interaction between proteins, starch, yeast, salt and other components is well understood we can start optimizing salt reduced formula and enhance the quality of the bread.

The lab for CEREAL AND BAKERY TECHNOLOGY helps small and large bakeries and bakery ingredient suppliers to improve their products.

 

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