Sponsored Innovation Projects

vg Innovation Projects

Projects (EUR 5,000 and 10,000 in funding)

  • Development of innovative mill products
  • Nutritional enhancement of bakery flour with elements of wheat grain, taking into account mycotoxin levels
  • Determination of the effects on baking properties of mixing flour from various passages
  • Identification of suitable varieties for quality wheat production in the Pannonian region, taking into account baking behaviour – especially suitability for machine processing
  • Development of innovative quinoa products with a special emphasis on dough rheological properties and baking quality
  • Creation of an innovative quality management system to increase or safeguard quality standards in contract cereals
  • Innovative cultivation measures with a special emphasis on their effects on the baking quality of wheat
  • Development of an innovative muesli mixture with a special emphasis on consumer acceptance
  • Usability of ancient grains to produce innovative products in the field of breads and pastries
  • Development of innovative mill products based on einkorn, emmer and oats
  • Development of a unique rapid detection method for deoxynivalenol for practical applications in grain treatment and processing
  • Optimization of innovative maize grinding methods
  • Development of a rapid method for determining gluten quality to support purchasing decisions and the receipt of goods in mill operations
  • Development of a Vital Baker’s flour by gentle processing of wheat germ
  • Effects of ascorbic acid treatment of grain products on the rheological behaviour of dough in the context of developing a flavoured flour by means of storage in wooden silos
  • Implementation of HACCP, -IFS in mill operation to improve quality and ensure sustainability
  • Development of innovative mill products based on old Carinthian recipes in combination with a Grander Water treatment plant
  • Production of Austrian wheat biscuits and rye bread specialties using Australian raw materials for the Australian market
  • Development of innovative pastries with particular consideration given to dough rheological properties and the effect of adding enzyme active and full-fat soy enzyme inactive flour
  • Durum wheat – availability even in organic farming
  • Identifying passage combinations and ways to optimize rye and wheat flours with particular consideration given to the combined mill plant
  • Development of a soft waffle premix
  • The impact of ascorbic acid on the correlation between the rheological and enzymatic optimum in terms of baking behaviour (or possibilities to influence this in the mill by selecting dosages and flour passages)
  • Study on the shelf life of egg pasta