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Collaborative project: Development of baking aids improving and enhancing the range of baked goods for celiacs – Subproject 1
Project
Project code: 2816400108
Contract period: 01.04.2009
- 31.03.2012
Budget: 188,704 Euro
Purpose of research: Experimental development
Within th cooperate project: 'Development of baking aids for the improvement and enhancement of the quality and variety of baked goods for celiac patients' the prerequisite fort he development of a new generation of baking aids we established. The qualitative and quantitative improvement of the lineup of glutenfree pseudocereals was achieved by the combined and optimized application of lactic acid bacteria, which are active as baking aids, as well as enzymes and structurally improving polysaccharides. Baking experiments with isolated bacterial exopolysaccharides (EPS) demonstrated a clear improvement of glutenfree baked goods. The specific volume and porosity were improved, while baking- and weight loss as well as crumb hardness were reduced. In sourdough fermentations it could be demonstrated that EPS is formed in amounts relevant for baking technology and thus for the production of novel baking aids.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
