FIBRAXFUN:A Knowledge Base for Exploiting Novel Wheats Rich in Arabinoxylan Dietary Fibre throughout the Wheat Value Chain KU Leuven
Soft Matter, Rheology and Technology (SMaRT), Food and Microbial Technology (CLMT), Surface Chemistry and Catalysis: Characterisation and Application Team (COK-KAT), Rothamsted Research, Flanders'Food, ILVO-Instituut voor Landbouw-, Visserij-, Vrije Universiteit Brussel, Universiteit Gent
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 ...