Optimization of grain processing and analysis of grains and flours
Processing (including the steps of dehulling, heat treatment, and milling) is to be optimised in order to improve the dietary, technological, and sensory properties of buckwheat, millet, and oats flours.
The following aspects are of particular interest:
• Optimising the relationship between flour yield, product quality, and reduction of nutrient losses
• Improving the oxidative stability of millet and oats flours during storage
• Developing hydrothermic sterilisation processes for flours