Multifunctional bakery bioingredients
CTI Project Nr 10276.1(Implementation phase)
Auf einen Blick
- Projektleiter/in : Dr. Janice Marie Sych
- Projektteam : Dr. Mathias Kinner, Prof. Michael Kleinert, Dr. Susanne Miescher Schwenninger, Martin Popp, Frank Richter, Prof. Dr. Selçuk Yildirim
- Projektstatus : abgeschlossen
- Drittmittelgeber : KTI
- Projektpartner : Coop, Bioforce AG, Rudolf Steiner, Hochdorf Nutribake AG, Nicole Reith, ETHZ, Prof Dr. Christophe Lacroix
- Kontaktperson : Janice Marie Sych
Beschreibung
Multifunctional ingredients will be developed by fermentation
technology using selected strains of Lactobacillus and
Propionibacterium co-cultivated in optimized cereal-based medium.
Their metabolic activities will lead to naturally-produced
functional substances of particular interest to the bakery and
nutritional supplement sector: high levels of organic acids
(propionic and acetic) and other compounds with antimicrobial and
flavor-enhancing effects; folate and vitamin B12 in balanced and
nutritionally-relevant levels; and exopolysaccharides (EPS) for
improving product texture and shelf life. The technology will be
transferred to industry scale, including down processing. Stability
of multifunctional ingredients (both whey- and cereal-based) will
be tested in selected applications of bakery and nutritional
supplements.
The project is now in the implementation phase, led by the Industry
partners, Bakels, Coop and Bioforce, i.e. the commercialization of
the developed ingredients; and there is high potential for further
projects. Final assessment will be conducted, date to be confirmed
by KTI committee.
Weiterführende Informationen
Publikationen
-
Tinzl-Malang, Saskia Katharina; Grattepanche, Franck; Rast, Peter; Fischer, Peter; Sych, Janice Marie; Lacroix, Christophe,
2020.
LWT - Food Science and Technology.
127, S. 109375.
Verfügbar unter: https://doi.org/10.1016/j.lwt.2020.109375
-
Tinzl-Malang, S.; Grattepanche, F.; Rast, P.; Sych, Janice Marie; Lacroix, C.,
2018.
Journal of Cereal Science.
-
Tinzl-Malang, Saskia Katharina; Rast, Peter; Grattepanche, Franck; Sych, Janice Marie; Lacroix, Christophe,
2015.
International Journal of Food Microbiology.
214, S. 91-101.
Verfügbar unter: https://doi.org/10.1016/j.ijfoodmicro.2015.07.025
-
Lacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael,
2014.
In:
3rd International Vitamin Conference (IVC), Washington DC, USA, 12-15 May 2014.
-
Sych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette; Kleinert, Michael,
2013.
Guiding the development of multi-functional ingredients for bakery products : an overview [Poster].
In:
Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
-
Sych, Janice Marie; Miescher Schwenninger, Susanne; Grattepanche, Franck; Kinner, Mathias; Kleinert, Michael; Lacroix, Christiophe,
2013.
In:
IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013.
-
Malang, Saskia; Grattepanche, Frank; Mendez, Viktoria; Yildirim, Selçuk; Lacroix, Christophe,
2012.
In:
V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012.
-
Sych, Janice Marie; Popp, Stephan; Bongartz, Annette; Mathias, Mathias; Grattepanche, Franck,
2012.
The important role of sensory evaluation in the development of novel multifunctional ingredients [Poster].
In:
5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012.
-
Lacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael,
2012.
In:
5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012.
-
Sych, Janice Marie; Grattepanche, Franck; Miescher Schwenninger, Susanne; Kinner, Mathias; Lacroix, Kleinert,
2012.
Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichern.
In:
49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, München, Deutschland, 14.-16. März 2012.
-
2011.
Targetting multifunctional bakery products : an update.
TRANSFER.
2011(3), S. 5.
Verfügbar unter: https://doi.org/10.21256/zhaw-2780