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Coordinated projects of "Institute of Brewing- und Beverage Technology"
Minimizing salt in bread: minimize the use of salt in the bread recipe, while maintaining the baking properties and quality of taste
Project code:
AiF 16015 N
Contract period:
2009
- 2011
Funding institution:
Ministry of Economics and Energy
(BMWI)
Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption
Project code:
AiF 16013 N
Contract period:
2009
- 2011
Funding institution:
Ministry of Economics and Energy
(BMWI)
Aroma substances in hops-containing beverages: optimization of formulation and manufacturing process to prevent quality-reducing substances in hops aroma-containing beverages
Project code:
AiF 16010 N
Contract period:
2009
- 2011
Funding institution:
Ministry of Economics and Energy
(BMWI)
Ultrasonic measuring system for process for monitoring and regulating the concentrations of relevant components in industrial yeast fermentation processes
Project code:
AiF 16536 N
Contract period:
2010
- 2012
Funding institution:
Ministry of Economics and Energy
(BMWI)
Physical imaging of structure and texture recognition in meat processing
Project code:
DFG
Contract period:
2010
- 2013
Funding institution:
German Research Foundation - Deutsche Forschungsgemeinschaft e.V.
(DFG)
Influence and interaction of materials and their surface structure on the adhesion properties of doughs taking into account technological and hygienic aspects
Project code:
AiF 17831 N
Contract period:
2013
- 2015
Funding institution:
Ministry of Economics and Energy
(BMWI)
Novel evaluation methods and optimized baking tests to describe the baking quality of flour from modern wheat varieties
Project code:
AiF 17759 N
Contract period:
2013
- 2015
Funding institution:
Ministry of Economics and Energy
(BMWI)
Control of the structure, flavor quality and freshness of wheat pastry with optimized dough processing and modified starch properties
Project code:
AiF 17718 N
Contract period:
2013
- 2016
Funding institution:
Ministry of Economics and Energy
(BMWI)
Effects of Fusarium contaminations on quality characteristics of brewer's grain
Project code:
AiF 17221 N
Contract period:
2012
- 2015
Funding institution:
Ministry of Economics and Energy
(BMWI)
Preparative protein fractionation for the analysis and optimization technology regarding the turbidity stability in beer and the beer being full-bodied
Project code:
AiF 17037 N
Contract period:
2011
- 2013
Funding institution:
Ministry of Economics and Energy
(BMWI)
