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Baking with the Organic Wakelyns Wheat Population Flour

{Tool} Baking with the Organic Wakelyns Wheat Population Flour. Creator(s): Sellars, Anna. CERERE Practice abstract. (2018)

[img] PDF - Published Version - English (Practice Abstract)
473kB

Online at: http://cerere2020.eu/booklets-and-factsheets/

Summary

The information provided will help bakers to adapting techniques to work with and market heritage and diverse cereals that may not comply to standard ‘quality’ measures.


EPrint Type:Practice tool
What problem does the tool address?:The heterogeneity of the OWP is its advantage for genetic
diversity and environmental resilience and adaptation, but
this creates a challenge in baking consistently with it.
What solution does the tool offer?:Collaboration between crop and marketing researchers and the Small Food Bakery in Nottingham has optimised ways of baking with the bread and provide recommendations to bakers.
Country:United Kingdom of Great Britain and Northern Ireland
Type of Practice Tool:Practice abstracts
Theme:Crop specific
Subjects: Crop husbandry > Crop combinations and interactions
Food systems > Markets and trade
Crop husbandry > Breeding, genetics and propagation
Environmental aspects > Landscape and recreation
Research affiliation: European Union
UK > Organic Research Centre (ORC) - Elm Farm
H2020 or FP7 Grant Agreement Number:727848
Deposited By: Padel, Dr Susanne
ID Code:35240
Deposited On:02 Apr 2019 14:24
Last Modified:02 Apr 2019 14:24
Document Language:English
Status:Published
Refereed:Not peer-reviewed

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