Baking Technology

Discovering the science behind baking


For many years now, the working group Food Technology is dealing with various issues of baking technology ranging from bread to pastries (especially sheeted doughs, sweet biscuits, wafers, wafer sticks, crackers), continuously expanding its expertise in the field. The main focus lies in the research of the impacts of quality defining parameters of raw materials and processes on the final bakery products. This includes the examination of protein quality, the impact of different flour fractions or also of special glutenfree cereals, ingredients and additives. Although bread is one of the oldest foods being prepared by mankind, still, the baking industry is constantly confronted with new challenges as, for example, food intolerances, convenience aspects, new regulations or longer storage and transport times caused by the central production system.