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)

PDF - Published Version - English (Practice Abstract)
473kB

Document available 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)
Horizon Europe or H2020 Grant Agreement Number:	727848
Deposited By:	Padel, Dr Susanne
ID Code:	35240
Deposited On:	02 Apr 2019 14:24
Last Modified:	14 Mar 2023 13:56
Document Language:	English
Status:	Published
Refereed:	Not peer-reviewed

Repository Staff Only: item control page