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Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi)
Institution
Section overview
Description
The Hans-Dieter-Belitz-Institute for Cereal Research conducts research projects in collaboration with industry. The projects are dealing mainly with the physical and chemical characterisation of different cereal species and the correlation of the results with technological properties. Furthermore, the effect of additives in the breadmaking process and the generation of odorants during baking are investigated. Professor Dr. Peter Schieberle is the scientific supervisor of the institute. He combines the functions of the head of the Institute for Food Chemistry of the Technical University of Munich and the director of the German Research Centre for Food Chemistry. As a result, a close contact between the two institutions is established, giving the Hans-Dieter-Belitz-Institute the possibility to solve difficult problems in cereal science by using approaches including both, applied and basic research.
Activities
- Research
Parent institution
Coordinated projects
- Comparative studies on the effectiveness of glycolipids in bakery products
- Development of improved methods for assessing gluten quality of wheat flours
- Development of methods for the determination of wheat fractions in Spelt products
- Flavor optimization in dough to control the aroma of baked goods
- GLUeLESS - The role of different ingredients in quality determination of gluten free bread
- Influencing the flavor of gluten-free bread by aroma active baking agents based on malt
- Modification of the techno-functional properties of wheat gluten by high pressure treatment in the presence of additives
- Optimization of gluten quality in wheat dough with yeast share
- Optimization of the nutritional value and enjoyment of bread by the addition of germinated wheat in the light of the dough and baking quality
- Study of effects of glucose oxidase and transglutaminase in cereals
- Techno-properties of phosphatidylcholine as a function of fatty acid
Involved in research projects
- Control of technological functionality of mechanically modified flours
- Control of the structure, flavor quality and freshness of wheat pastry with optimized dough processing and modified starch properties
- Development of redox-reactive baking ingredients to improve the workability and texture of gluten-free dough and bakery products
- Enzymatic modification of arabinoxylan and protein fraction to information and optimization of the structure-forming properties of rye dough
- Improve the technological properties of rye dough and pastries with transglutaminase and peptidases
- Minimizing salt in bread: minimize the use of salt in the bread recipe, while maintaining the baking properties and quality of taste
- Mushrooms as a new source of oxidoreductases for bakery production
- New analytical methods and optimized baking techniques for baking quality description of flours from modern wheat varieties
- Novel evaluation methods and optimized baking tests to describe the baking quality of flour from modern wheat varieties
- Processing properties and bio- and techno-functional ingredients of the old wheat varieties Mono- und Diccocum-Wheat (Einkorn und Emmer) and spelt - Application-oriented basics for more intensive use of these cereals
Contact
Hans-Dieter-Belitz-Institute for Cereal Grain Research
(hdbi)
Lichtenbergstraße 4
85748 Garching
Bavaria
Germany
Phone: +49 (0)89 289 14174
Fax: +49 (0)89 289 14183
Email: dfa(@)Lrz.tum.de
