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Influence of passage milling and air classification on the quality, safety and functionality of protein-enriched flour fractions of native grain legumes (field bean, pea, lentil) for use in bakery and pasta products
Project
Project code: 2822EPS018
Contract period: 01.07.2023
- 30.06.2026
Budget: 539,807 Euro
Purpose of research: Applied research
Keywords: bean, pea, nutrition, food systems, climate protection, food technology, food engineering, food processing, process quality, quality management, other legumes
The aim of the project is to enrich proteins from various native legumes (field bean, yellow pea, brown lentil) by dry processing techniques such as passage milling and air sifting so that they can be used in the production of bakery and pasta products. This contributes to the use of already known alternative protein sources as well as the products made from them and increases resource efficiency. These processes keep the temperature low during fractionation, preventing denaturation of the proteins. This preserves their functionality, which is necessary for use in, for example, baked goods and pasta. Another advantage is that enrichment of vegetable proteins from legumes can be integrated into conventional grain milling processes, which leads to avoidance of the costly and energy-intensive processes for wet protein enrichment. At the same time, bioactive substances are retained in the fractions used for food production. As an important aspect, the project will also consider the influence of passage milling and air classification on the microbiological load of the fractions, as well as investigate the influence of the protein-enriched fractions compared to the conventional ingredients on the change in the occurrence of food microorganisms
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
Framework programme
Federal Organic Farming Scheme and other forms of sustainable agriculture (BÖLN)
Funding programme
Excutive institution
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI)
