The science of bread: Why protein content alone cannot predict baking quality

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Report

Original language	English
Title of host publication	Baking Europe
Subtitle of host publication	Spring 2026
Publisher	FoodBev Media Ltd.
Pages	12-15
Number of pages	4
State	Published - 2026

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Absolute quantification of gluten protein groups and their relation to wheat baking quality
Kaemper, C. (First Author), Geyer, M. (Co-Author), Hartl, L. (Co-Author), Geisslitz, S. (Co-Author) & Scherf, K. A. (Last Author), 1 Mar 2026, In: Food Research International. 227, 118228.
Research output: Contribution to journal › Article › peer-review

Open Access
Improved Prediction of Wheat Quality and Functionality Using Near-Infrared Spectroscopy and Novel Approaches Involving Flour Fractionation and Data Fusion
Ziegler, D. (First Author), Buck, L. (Co-Author), Scherf, K. A. (Co-Author), Popper, L. (Co-Author), Schaum, A. (Co-Author) & Hitzmann, B. (Last Author), Jan 2026, In: Food Analytical Methods. 19, 1, 48.
Research output: Contribution to journal › Article › peer-review
Chemistry of wheat gluten proteins: Qualitative composition
Wieser, H. (First Author), Koehler, P. (Co-Author) & Scherf, K. A. (Last Author), 1 Jan 2023, In: Cereal Chemistry. 100, 1, p. 23-35 13 p.
Research output: Contribution to journal › Review article / Perspectives › peer-review

Open Access
190 Scopus citations