Topic: Cereals

Home Results Topics from A-Z Cereals

Results from research on cereals

15. May 2024

Bread with beta-glucan curbs the rise in blood sugar

15. May 2017

Crispbread – a Norwegian (export) success

28. Nov 2016

Extruded grains and intestinal flora

18. Apr 2016

Healthy bread for the future

21. Oct 2015

The healthy ingredients of cereals

Projects on cereals

BarleyNOR

Norwegian Barley for industrial-scale malting

2025 - 2029

Bread Rescuers

Reduced bread waste through innovative business and consumer strategies

2023 - 2027

GreenPlantFood

Green technology for plant-based food

2021 - 2025

InnoFoodAfrica

Climate-smart African cereal, pulse and root crops

2020 - 2024

NORSKVegetar

Norwegian vegetables, legumes and grains in sustainable vegetarian products

2020 - 2023

MycoSafeBread

Innovative cereal processing methods to produce mycotoxin-safe bread

2020 - 2023

Worth knowing

Legumes – a source of functional proteins

Facilities

Bakery and processing facilities

We have a well-equipped full-scale bakery with robust analytical capabilities.

Publications on cereals

Effectiveness of regular oat β-glucan–enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial

American Journal of Clinical Nutrition, 2025

Academic article

Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species

Food Chemistry, 2025

Academic article

Kvalitetsprognoser mathvete – en pilot 2024

2024

Nofima’s reports

Abstracts of the 4th International Electronic Conference on Nutrients (IECN 2024), 16–18 October 2024 – (Rational Design of Plant-Based Functional Products for Older Adults: Fabrication, Oral Processing, Palatability, and Digestibility of Co-extruded Cereals)

Biology and Life Sciences Forum, 2024

Academic article

The effect of weather conditions from heading to harvest on gluten quality of spring wheat – A study of historical data 2005–2022

Journal of Cereal Science, 2025

Academic article

Årets bakekvalitetsprognose av mathvete i 2024

2024

Nofima’s reports

Topic: Cereals

Results from research on cereals

Bread with beta-glucan curbs the rise in blood sugar

Crispbread – a Norwegian (export) success

Extruded grains and intestinal flora

Healthy bread for the future

The healthy ingredients of cereals

Projects on cereals

Norwegian Barley for industrial-scale malting

Reduced bread waste through innovative business and consumer strategies

Green technology for plant-based food

Climate-smart African cereal, pulse and root crops

Norwegian vegetables, legumes and grains in sustainable vegetarian products

Innovative cereal processing methods to produce mycotoxin-safe bread

Worth knowing

Legumes – a source of functional proteins

Facilities

Bakery and processing facilities

Publications on cereals

Effectiveness of regular oat β-glucan–enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial

Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species

Kvalitetsprognoser mathvete – en pilot 2024

Abstracts of the 4th International Electronic Conference on Nutrients (IECN 2024), 16–18 October 2024 – (Rational Design of Plant-Based Functional Products for Older Adults: Fabrication, Oral Processing, Palatability, and Digestibility of Co-extruded Cereals)

The effect of weather conditions from heading to harvest on gluten quality of spring wheat – A study of historical data 2005–2022

Årets bakekvalitetsprognose av mathvete i 2024

Associated Research Areas

Diet and health

Quality and measurement methods

Raw material knowledge