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Collaborative project: Development of novel baking aids based on Gluconobacter fermentations – Subproject 1
Project
Project code: 2816300107
Contract period: 01.05.2010
- 30.04.2013
Budget: 166,222 Euro
Purpose of research: Experimental development
'In this project the basis is developed for a new generation of baking aids based on exopolysaccharide (EPS)-producing acetic acid bacteria, which have a safe tradition in food but no application in baking.
Aims of the project are (1) characterization of EPS-producing strains, (2) characterization of EPSs towards their structure, biochemical and prebiotic properties, (3) optimization of fermentation conditions towards EPS production, (4) processing to baking aids by conditioning, fractionation and drying processes. Finally the EPS-containing preparations are investigated in baking experiments towards their effects on dough rheology as well as bread structure, quality and shelf life of breads.'
Section overview
Subjects
- Food Chemistry
