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Development of novel enzymatic procedure for the fermentative transformation of stale bread with specific aroma components in a suitable hydrolyzate for the production of baked goods. Development of procedures and products for utilisation of the techno-functional properties of the hydrolyzates - subproject 1 (CarumFerm)
Project
Project code: 281A401817
Contract period: 01.04.2019
- 31.03.2021
Budget: 126,949 Euro
Purpose of research: Applied research
Keywords: food processing
The overall objective of this project is to upgrade stale bread (caraway rye bread) and its fully recirculation in the production process through the development of a new specific fermentation process for the liquidation and/or saccarification of stale bread. It will be obtained a kind of bread sirup which can be used in manifold manner. The special focus is the maintanance and spreading of the regional taste especially the taste of caraway which can be find in the typically rye bread. Furthermore, the development of new product creations in the area of bread and rolls as well as in the area of fine baker´s wares. Typical conventional methods for staled bread recirculation like the 'Bread slurry method' are not appropriate because of the special properties of caraway rye bread with their high intensiv aroma and negative influence of the production processes due to the volatile oil components.
Section overview
Subjects
- Food Processing
