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Imprint
Collaborative project: Development of structure-building baking ingredients with exopolysaccharides - subproject 1
Project
Project code: 2816IP001
Contract period: 01.10.2013
- 30.09.2016
Budget: 287,455 Euro
Purpose of research: Applied research
"In this research project structure-forming baking aids containing exopolysaccharides (EPS) were developed, which increase the product range for people suffering from celiac disease. In this way, acetic acid bacteria (AAB) isolated from kefir were used, which produce high amounts of structure-forming EPS from sucrose. The macromolecular properties of these EPS were identified by high-tech AF4-MALS analytics.
A correlation between the pH dependent EPS biosynthesis and the respective efficient macromolecular structures has been established for the first time, which can be widely applied in e. g. the field of sourdough fermentations using other EPS producing organisms. While AAB are currently solely competitive in lab scale sourdough fermentations, EPS producing lactic acid bacteria could be selected, which produce structure-forming β-glucans without the need of sugar addition and which are reproducibly competitive in gluten-free sourdough fermentations."
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
