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Peter Weegels

Peter Weegels, I&D Manager at Sonneveld Group B.V., as well as General Manager at EBIC, is an international authority in Cereal Science and Bakery Technology after many years of studying, research and product development. In addition to a number of international prizes for best presentations, he also has more than 60 publications to his name in this specific area. Peter is also Chairman at C&E (Cereals & Europe, the biggest grain research association in Europe). In this capacity he chairs the biannual conferences, the so-called Spring Meetings, where grain technologists from right across Europe meet.  Peter is also co-author of the new Wheat Chemistry and Technology. This is the encyclopaedia for grains and grain food technology.

C&E Spring Meeting
Many researchers and developers of grain based products meet during the biannual C&E Spring Meetings in order to discuss the latest inventions and developments concerning grain food technology.  The results of one of these meetings have appeared as a book entitled Consumer Driven Cereal Innovation.
The most important results are that fewer calories have been consumed during the past 40 years, but that people are still putting on weight as a result of a lack of exercise.  Today’s consumer believes he is eating healthily, but is not actually acting accordingly. 40 to 50% of German consumers indicate to eat wholemeal products every week, whilst the milling industry states wholemeal products only represent 5% of its production.
Wholemeal products consist of many healthy substances and fibres. The first blood and cell research results regarding the effects of these healthy substances and what they do to your body were published during the Spring Meeting. Now the challenge is to find out how we can continue to increase the positive grain product effects (for example via bread improvement products or, in the long term, through grain refinement).

Wheat Chemistry and Technology: renewed standard reference book
The new standard reference book for grain science and technology has now been published after 20 years: Wheat Chemistry and Technology. This new edition has been worked on for three years and boasts 41 authors, including Peter. The publication is all about the latest state of affairs regarding grain and the science surrounding grain processing. This book covers a wider area than just bread; noodles etc are addressed too. Attention is also devoted to the latest process technologies, enzymes and grain’s genetic aspects. The chapter written by Peter is about gluten.

The gluten subjects he addresses are:
• Gluten as the most important flour quality factor
• Everything about gluten genetics
• Changes during processing (kneading, rising, baking)
• How do wheat proteins determine the dough properties?
• Gas bubble stability