FLOURplus Podcast FLOURplus consortium

Episode 4

FLOURplus Podcast

For this episode I have visited the facilities from ttz Bremerhaven. I had a very interesting day at the different analytical and technical areas in this research institute. So, I hope you enjoy my little documentary about this day.
Shownotes:
ttz Bremerhaven, R & D projects, SME, food & environmental science, cereal & baking technology institute, sensory analysis, work package 2, flour characterisation, analysis of over 40 different flours from different European countries, flour analysis and baking trials, definition of flour, vision of FLOURplus, difference in flour quality, milling, damage starch, particle size, function of flour, additives, ascorbic acid, malt flour, enzyme, baking improvement, nutrition improvement, flour substances in the flour, description of composition, description of flour functionality, Brabender, Chopin, Perten, different methods in different countries, innovative methods: PCD and SRC, timeframe of work, outlook on work package 3,
Analytical instruments; gluten; gluten protein, Gluten Index, quantification of gluten, dry gluten, wet gluten, seperation into gluten fraction, gluten centrification, performance of gluten, ICC, standard methods, different analytical methods in Europe, Glutopeak, development of gluten network

Welcome to the FLOURplus podcast!
This is the first episode of our podcast series during the project. It introduces into the project, the coordinator and one participant of the project.
If you need further information about the project and the content of this episode, please visit our website www.flourplus.eu .
We hope you enyou our podcast and welcome constructive critic!