SLU news

How well does wheat flour with different chemical composition bake?

Published: 17 March 2021
A hand with a blue glove holds a test tube with transparent liquid. Photo.

Louise Selga is an industrial PhD student at Lantmännen and SLU and investigates the composition and baking properties of wheat flour. Better control of the chemical composition and information on how different parameters affect each other can provide better bread.

Research on wheat flour has been going on for a long time, but despite that we do not know everything about how the flour composition affects the qualities of the bread. The baking properties of wheat flour are affected by a number of different factors that previously mostly have mostly been one by one.

– In my project, I try to take a holistic approach to linking wheat flour's chemical composition to its baking quality. I want to combine several different parameters to determine how they together contribute to the baking ability of wheat flour. I have many samples, about 200 different flours, in order to get a good spread in everything I want to examine, Louise says.

Read the whole interview in Swedish here.


LivsID is an industry PhD-program at SLU, dedicated to research and education within food-related topics. The program involves nine companies and seven departments at SLU. The industrial PhD students are employed by the company where the project is based and conducted research in food-related applied areas. Through LivsID's activities, they also interact with each other and create a network between academia and companies. 

The program was initiated with support of the government as part of the National food strategy and established in autumn 2018 with initially 10 projects. One more project is associated. The program is running in Alnarp, Umeå and Uppsala.

Read more about the LivsID program here.


Portrait photo of a smiling blonde woman. Photo.

Louise Selga
Industrial PhD student at SLU and Lantmännen, 072 237 14 97