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Wheat flour quality for baking

Industrial PhD project

Louise Selga

Supervisor: Roger Andersson, Industry contact: Christian Malmberg

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Standardization of flour 16 analyses + test baking

Amount of protein

Volu

me

Example of the issue

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Identifying parameters

Multivariate analysis

Test baking Characterization

Flour samples of varying origin

HPLC, GCNIRMixolabTraditional methods

Project idea

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Multivariate analysis

Y:Bread volyme=

X:Soluble fibers Insoluble fibers

Polar lipid concentration Gluten compositionMixolab dataNIR spectrum

Starch composition

Wet gluten ratioFalling numberAmylogramFarinogram

Errors

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Startup phase

• Lantmännen– Visits to parts of organization – Collaboration with other research projects– Collection of samples

• SLU– Improving fiber analysis method

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Thank you for your attention!Questions or comments?