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., & Müller, N. (2025). Usage of crystallised pickering emulsions in biscuits as palm oil replacement. Applied Food Research, 5(100916), 100916. https://doi.org/10.1016/j.afres.2025.100916
• Schmid, T., Gillich, E., André, A., Kinner, M., Chetschik, I., & Müller, N. (2025). Physically modified plant oils as alternatives to palm fat : effects on physical and flavour properties of chocolate fillings. Foods, 14(7), 1179. https://doi.org/10.3390/foods14071179
• Schmid, T., Kinner, M., Stäheli, L., Steinegger, S., Hollenstein, L., De la Gala, D., & Müller, N. (2024). Effect of press cake-based particles on quality and stability of plant oil emulsions. Foods, 13(18), 2969. https://doi.org/10.3390/foods13182969
• André, A., Hecht, K., Mischler, S., Stäheli, L., Kerhanaj, F., Buller, R., Kinner, M., Freimüller Leischtfeld, S., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (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). https://doi.org/10.1016/j.foodres.2024.114364
• Schmid, T., Steinegger, S., Kinner, M., & Müller, N. (2023). Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread. International Journal of Food Science & Technology, 59(2), 1017–1026. https://doi.org/10.1111/ijfs.16864
• Schoenlechner, R., Bender, D., D’Amico, S., Kinner, M., Tömösközi, S., & Yamsaengsung, R. (2023). Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum. Foods, 12(16), 3125. https://doi.org/10.3390/foods12163125
• Stäheli, L., Schwab, L., Kinner, M., & Müller, N. (2023). Design and functionality of a prototype for cold needle perforation of wheat. Applied Sciences, 13(10), 6266. https://doi.org/10.3390/app13106266
• Stäheli, L., Kinner, M., & Müller, N. (2022). Effectiveness of perforation methods for wheat kernels. Cereal Technology (Getreidetechnologie), 2022(3), 4–15.
• Kinner, M., Rüegg, R., Weber, C. A., Buchli, J., Durrer, L., & Müller, N. (2021). Impact of selected baking and vacuum cooling parameters on the quality of toast bread. Journal of Food Science and Technology, 58(12), 4578–4586. https://doi.org/10.1007/s13197-020-04945-x
• Schmid, T., Baumer, B., Rüegg, R., Näf, P., Kinner, M., & Müller, N. (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), 2990–2999. https://doi.org/10.1111/ijfs.14564
• Müller, D., Stöppelmann, F., Kinner, M., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2020). Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals. Cereal Technology (Getreidetechnologie), 2020(1), 4–11.
• Bender, D., Gratz, M., Vogt, S., Fauster, T., Wicki, B., Pichler, S., Kinner, M., Jäger, H., & Schoenlechner, R. (2019). Ohmic heating - a novel approach for gluten-free bread baking. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-019-02324-9
• Zhao, C. J., Kinner, M., Wismer, W., & Gänzle, M. G. (2015). Effect of glutamate accumulation during sourdough fermentation with lactobacillus reuteri on the taste of bread and sodium-reduced bread. Cereal Chemistry, 92(2), 224–230. https://doi.org/10.1094/CCHEM-07-14-0149-R

Written conference contributions, peer-reviewed

Müller, D., Schipali, S., Näf, P., Kinner, M., Miescher Schwenninger, S., & Schönlechner, R. (2022). Potential of a techno-functional sourdough and its application in sugar-reduced soft buns [Conference paper]. Fermentation, 8(2), 42. https://doi.org/10.3390/fermentation8020042

Other publications

• Busin, A., Vorburger, R., & Kinner, M. (2022). Softscope : automatic evaluation of microscopy images. Transfer English Edition, 2022(1), 5. https://doi.org/10.21256/zhaw-29554
• Buchli, J., Aus der Au, P., Kinner, M., & Kleinert, M. (2016). Energieeffizienz des Brotbackprozesses. Cereal Technology (Getreidetechnologie), 2016(1), 4–11. https://doi.org/10.23789/1869-2303
• Buchli, J., Aus der Au, P., Kinner, M., & Kleinert, M. (2016). Energieeffizienz des Brotbackprozesses : Teil 2. Cereal Technology (Getreidetechnologie), 2016(2), 75–82. https://doi.org/10.23789/1869-2303
• Cezanne, M.-L., Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2015). Textur von Backwaren. In H. Keil (ed.), Bäckereitechnologie: Forschung und Innovationen (pp. 90–97). f2m foodmultimedia.
• Mischler, S., Kinner, M., Wolter, A., Kleinert, M., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2015). Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources. VIth Sourdough and Cereal Fermentation Symposium, Nantes, France, 30 September - 2 October 2015.
• Rüegg, N., Kinner, M., Kündig, R., Kleinert, M., & Yildirim, S. (2014). Einfluss von modifizierter Atmosphärenverpackung und Lagertemperatur auf die Haltbarkeit und Qualität teilgebackener Brötchen. Cereal Technology (Getreidetechnologie), 2014(2), 66–75.
• Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2014). Texture of baked goods. In H. Keil (ed.), baking+biscuit international : innovations (pp. 102–105). f2m multimedia.
• Rüegg, N., Yildirim, S., Kinner, M., & Kleinert, M. (2014). Optimale Verpackung. Backtechnik Europe, 2014(4), 30–35.
• Sych, J. M., Kinner, M., Popp, M., Miescher Schwenninger, S., Bongartz, A., & Kleinert, M. (2013, November 14). Guiding the development of multi-functional ingredients for bakery products : an overview. Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
• Kündig, R., Renke, N., Wahrenberger, P., Kleinert, M., Kinner, M., & Yildirim, S. (2013, June). Use of an oxygen scavenger to prolong the shelf life of part baked bread. 26th IAPRI Symposium on Packaging, Espoo, Finland, 10-13 June 2013.
• Flury, C., Kinner, M., Yildirim, S., Kleinert, M., & Schönlechner, R. (2013, June). Optimisation of gluten-free pasta – improvement of the nutritional quality. 3rd International Symposium on Gluten-Free Cereal Products and Beverages (GF13), Vienna, Austria, 12-14 June 2013.

Oral conference contributions and abstracts

• André, A., Hecht, K., Mischler, S., Freimüller Leischtfeld, S., Kinner, M., Stäheli, L., Kerhanaj, F., Buller, R., Miescher Schwenninger, S., Chetschik, I., & Müller, N. (2023, October 6). Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern. 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.
• André, A., Freimüller Leischtfeld, S., Mischler, S., Hecht, K., Stäheli, L., Rüegg, R., Kinner, M., Buller, R., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2022, July 7). Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain. 20th ICC Conference, Vienna, Austria, 5-7 July 2022.
• Yildirim, S., Kündig, R., Renke, N., Kinner, M., & Kleinert, M. (2013). Untersuchung der Einflüsse von MAP und Lagerungstemperatur auf die Haltbarkeit von teilgebackenen Brötchen und Muffins. Tagung für Arbeitsgemeinschaft für Getreideforschung (AGF), Bingen, Deutschland, 2013.
• Sych, J. M., Miescher Schwenninger, S., Grattepanche, F., Kinner, M., Kleinert, M., & Lacroix, C. (2013). Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12. IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013.
• Renke, N., Kündig, R., Kinner, M., Kleinert, M., & Yildirim, S. (2013, April). «Bake & pack» - Backwarenverpackungen unter der Lupe. easyFairs Verpackung Schweiz 2013, Zürich, 17.-18. April 2013.
• Sych, J. M., Grattepanche, F., Miescher Schwenninger, S., Kinner, M., & Lacroix, K. (2012). Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichern. 49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, München, Deutschland, 14.-16. März 2012.

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