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Project

FIBRAXFUN:A Knowledge Base for Exploiting Novel Wheats Rich in Arabinoxylan Dietary Fibre throughout the Wheat Value Chain

The general objective of FIBRAXFUN is to


-developing and characterizing new wheat lines, which have an exceptionally high dietary fiber content,


- extensively study the structure and properties of arabinoxylan (AX) in the white flour in relation to their role during the preparation of (sourdough) bread using innovative analysis technologies.


These insights form the basis for producing healthy and high-quality foods such as bread, breakfast cereals and pasta

Date:1 Sep 2019  →  Today
Keywords:new wheat lines, arabinoxylan, (sourdough)bread, dietary fiber content
Disciplines:Food microbiology