Research projects we have managed include:

  1. Flour properties and their relevance to the manufacture of baked goods
  2. The influence of ingredients on the quality of baked products
  3. The mixing and processing of bread dough
  4. The evaluation of baked product structure and texture
  5. The development of knowledge-based training programmes and their use in milling and baking
  6. In collaboration with the Australian Export Grains Innovation Centre based in Perth, Western Australian, examining the functional requirements for Australian wheat in a South East Asian baking context and the examination of new methods for understanding the underlying principles of current and future breadmaking processes