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 in the original language of the document

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Refereed:	Not peer-reviewed

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