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Development of a standard baking test to assess the baking suitability of wheat type flours using a spiral kneader and raw material-adjusted kneading time (Standardbackversuch Spiralkneter)
Project
Project code: MRI-GE-08-2022-1
Contract period: 01.01.2022
- 31.12.2024
Purpose of research: Applied research
The aim of the project is to develop a standard baking test for wheat type flours using practical methods.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing