Is it possible to predict the quality of Danish pastries based on the ingredients and processes used to make them? A new research study is underway at Lantmännen Unibake to find out.
If successful, the study will build a model for ensuring the quality of the final product right from the start of production.
Unibake is conducting the research as a three-year PhD project in collaboration with Aalborg University in Denmark.
Understanding how to respond
“The aim is to understand the relationship between ingredients, processes and final product properties so we can better respond to variations in the ingredients, especially wheat flour which varies with each new harvest,” says PhD fellow Anne-Sophie Schou Jødal.