smartFoodTechnologyOWL - TH OWL
smartFoodTechnologyOWL - futurefoodfactory

EP5: Research of suitable sensor technologies for the detection of quality-relevant properties of complex natural material systems in the field of wheat dough processing (ADFerMo)

Explorative project

The project deals with complex problems in the production of long-term yeast and sourdoughs. Practical issues relating to the monitoring and control of the underlying processes are being investigated. The pre- and main dough management is of particular interest here, as there are many interactions between the individual recipe components and the microorganisms used for fermentation. The chemical and physical parameters and thus the quality of the finished baked goods are largely determined by these interactions. In order to gain a better understanding of the complex processes during dough preparation and to interpret their influence on quality-relevant product properties, the pre- and main dough management are to be monitored more closely using technical sensors and data analysis methods. The aim is to identify new measurement and control variables that allow deviations from ideal conditions to be recognised at an early stage and corrections to be made if necessary. This should create the basis for optimising the production process for baked goods made from long-term yeast and sourdoughs in terms of intermediate and end product quality and resource efficiency, thereby minimising the economic risk for producers.

Project leader: Prof. Dr.-Ing. Björn Frahm | FB Life Science Technologies, Biotechnologie

Partners: Dr. August Oetker Nahrungsmittel KG, WP Kemper GmbH, Jungheinrich Vertrieb Deutschland AG & Co. KG

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