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Weihenstephan Institute for Cereal Research (WIG)
Institution
Section overview
Activities
- Research
Involved in research projects
- Control of the structure, flavor quality and freshness of wheat pastry with optimized dough processing and modified starch properties
- Improvement of gluten-free baked goods' structure by fermentations with acetic acid bacteria
- Influence and interaction of materials and their surface structure on the adhesion properties of doughs taking into account technological and hygienic aspects
- Novel evaluation methods and optimized baking tests to describe the baking quality of flour from modern wheat varieties
- Optimizing the cleaning of pumpable cereal doughs by cleaning-in-place (CIP) processes
- Optimizing the particle size distribution of grain-based foams for producing fine pastries
Contact
Weihenstephan Institute for Cereal Research
(WIG)
Weihenstephaner Steig 20
85354 Freising
Bavaria
Germany
Phone: +49 (0)8161/876 00 04
Fax: +49 (0)321/2107 44 27
Email: info(@)forschende-getreideunternehmen.de