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

http://www.zhaw.ch/...

Publikationen

Tinzl-Malang, Saskia Katharina; Grattepanche, Franck; Rast, Peter; Fischer, Peter; Sych, Janice Marie; Lacroix, Christophe,

2020.

Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling.

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.

Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling.

Journal of Cereal Science.
Tinzl-Malang, Saskia Katharina; Rast, Peter; Grattepanche, Franck; Sych, Janice Marie; Lacroix, Christophe,

2015.

Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture.

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.

Novel bio-ingredient containing folate and B12 by fermentation of co-cultures of lactic acid bacteria and propionibacteria for use in bakery products.

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.

Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12.

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.

Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products.

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.

Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria.

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.
Sych, Janice Marie,

2011.

Targetting multifunctional bakery products : an update.

TRANSFER.

2011(3), S. 5.

Verfügbar unter: https://doi.org/10.21256/zhaw-2780

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