Optimizing bakery performance: Developing new flour quality protocols for commercial bread making

The goal of this research is to understand and develop techniques to improve flour performance in bread making, a low margin market which requires some of the tightest flour specifications across all bakery platforms. Standard flour quality testing methods will be compared to more recently developed quality tests as well as experimental methods. The end objective is to generate protocols to define flour criteria for optimal performance in commercial flours for bread baking operations. This will benefit the partner organizations by improving their ability to deliver (supplier) and process (customer) flour for bread products.

Faculty Supervisor:

Jayne Bock


Suramya Mihindukulasuriya


NeoVentures Biotechnology Inc.


Food science


Life sciences


University of Guelph



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