Dr. Mathias Kinner

Projects

• Breeding Wheat for High Baking Quality Under Reduced Nitrogen Input / Team member / ongoing
• Digital Self-Learning Unit Design of Experiment / Team member / completed
• Upcycling and targeted processing to improve the potential of selected side streams as high-fiber, unfractionated ingredients / Team member / completed
• Upcycling of wheat harvest losses by technological detoxification / Project leader / completed
• PE(K)O Sustain – Physically modified oils as sustainable alternative to tropical fats for the baking and sweet goods industry / Co-project leader / completed
• PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials / Team member / completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / completed
• Softscope / Deputy project leader / completed
• InnoBUN – Development and application of a multifunctional sourdough in buns / Team member / completed
• Breakfast cereals by extrusion of fermented milling by-products / Team member / completed

Publications

Articles in scientific journal, peer-reviewed

• Schmid, T., Kinner, M. and Müller, N. (2025) ‘Usage of crystallised pickering emulsions in biscuits as palm oil replacement’, Applied Food Research, 5(100916), p. 100916. doi: 10.1016/j.afres.2025.100916.
• Schmid, T. et al. (2025) ‘Physically modified plant oils as alternatives to palm fat : effects on physical and flavour properties of chocolate fillings’, Foods, 14(7), p. 1179. doi: 10.3390/foods14071179.
• Schmid, T. et al. (2024) ‘Effect of press cake-based particles on quality and stability of plant oil emulsions’, Foods, 13(18), p. 2969. doi: 10.3390/foods13182969.
• André, A. et al. (2024) ‘A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme’, Food Research International, 186(114364). doi: 10.1016/j.foodres.2024.114364.
• Schmid, T. et al. (2023) ‘Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread’, International Journal of Food Science & Technology, 59(2), pp. 1017–1026. doi: 10.1111/ijfs.16864.
• Schoenlechner, R. et al. (2023) ‘Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum’, Foods, 12(16), p. 3125. doi: 10.3390/foods12163125.
• Stäheli, L. et al. (2023) ‘Design and functionality of a prototype for cold needle perforation of wheat’, Applied Sciences, 13(10), p. 6266. doi: 10.3390/app13106266.
• Stäheli, L., Kinner, M. and Müller, N. (2022) ‘Effectiveness of perforation methods for wheat kernels’, Cereal Technology (Getreidetechnologie), 2022(3), pp. 4–15.
• Kinner, M. et al. (2021) ‘Impact of selected baking and vacuum cooling parameters on the quality of toast bread’, Journal of Food Science and Technology, 58(12), pp. 4578–4586. doi: 10.1007/s13197-020-04945-x.
• Schmid, T. et al. (2020) ‘Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products’, International Journal of Food Science & Technology, 55(8), pp. 2990–2999. doi: 10.1111/ijfs.14564.
• Müller, D. et al. (2020) ‘Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals’, Cereal Technology (Getreidetechnologie), 2020(1), pp. 4–11.
• Bender, D. et al. (2019) ‘Ohmic heating - a novel approach for gluten-free bread baking’, Food and Bioprocess Technology. doi: 10.1007/s11947-019-02324-9.
• Zhao, C. J. et al. (2015) ‘Effect of glutamate accumulation during sourdough fermentation with lactobacillus reuteri on the taste of bread and sodium-reduced bread’, Cereal Chemistry, 92(2), pp. 224–230. doi: 10.1094/CCHEM-07-14-0149-R.

Written conference contributions, peer-reviewed

Müller, D. et al. (2022) ‘Potential of a techno-functional sourdough and its application in sugar-reduced soft buns’, in Fermentation. MDPI, p. 42. doi: 10.3390/fermentation8020042.

Other publications

• Busin, A., Vorburger, R. and Kinner, M. (2022) ‘Softscope : automatic evaluation of microscopy images’, Transfer English edition, 2022(1), p. 5. doi: 10.21256/zhaw-29554.
• Buchli, J. et al. (2016) ‘Energieeffizienz des Brotbackprozesses’, Cereal Technology (Getreidetechnologie), 2016(1), pp. 4–11. doi: 10.23789/1869-2303.
• Buchli, J. et al. (2016) ‘Energieeffizienz des Brotbackprozesses : Teil 2’, Cereal Technology (Getreidetechnologie), 2016(2), pp. 75–82. doi: 10.23789/1869-2303.
• Mischler, S. et al. (2015) ‘Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources’, in VIth Sourdough and Cereal Fermentation Symposium, Nantes, France, 30 September - 2 October 2015.
• Cezanne, M.-L. et al. (2015) ‘Textur von Backwaren’, in Keil, H. (ed.) Bäckereitechnologie: Forschung und Innovationen. Hamburg: Food2Multimedia, pp. 90–97.
• Rüegg, N. et al. (2014) ‘Einfluss von modifizierter Atmosphärenverpackung und Lagertemperatur auf die Haltbarkeit und Qualität teilgebackener Brötchen’, Cereal Technology (Getreidetechnologie), 2014(2), pp. 66–75.
• Rüegg, N. et al. (2014) ‘Optimale Verpackung’, Backtechnik Europe, 2014(4), pp. 30–35.
• Kinner, M. et al. (2014) ‘Texture of baked goods’, in Keil, H. (ed.) baking+biscuit international : innovations. Hamburg: Food2Multimedia, pp. 102–105.
• Sych, J. M. et al. (2013) ‘Guiding the development of multi-functional ingredients for bakery products : an overview’, in Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
• Flury, C. et al. (2013) ‘Optimisation of gluten-free pasta – improvement of the nutritional quality’, in 3rd International Symposium on Gluten-Free Cereal Products and Beverages (GF13), Vienna, Austria, 12-14 June 2013.
• Kündig, R. et al. (2013) ‘Use of an oxygen scavenger to prolong the shelf life of part baked bread’, in 26th IAPRI Symposium on Packaging, Espoo, Finland, 10-13 June 2013.

Oral conference contributions and abstracts

• André, A. et al. (2023) ‘Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern’, in 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.
• André, A. et al. (2022) ‘Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain’, in 20th ICC Conference, Vienna, Austria, 5-7 July 2022.
• Yildirim, S. et al. (2013) ‘Untersuchung der Einflüsse von MAP und Lagerungstemperatur auf die Haltbarkeit von teilgebackenen Brötchen und Muffins’, in Tagung für Arbeitsgemeinschaft für Getreideforschung (AGF), Bingen, Deutschland, 2013.
• Sych, J. M. et al. (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.
• Renke, N. et al. (2013) ‘«Bake & pack» - Backwarenverpackungen unter der Lupe’, in easyFairs Verpackung Schweiz 2013, Zürich, 17.-18. April 2013.
• Sych, J. M. et al. (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.

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