Dr. Mathias Kinner

Projects

• FiberSustain - upcycling and targeted processing to improve the potential of selected side streams as high-fiber, unfractionated ingredients / Team member / Project ongoing
• ProOH - Kohäsionsprozess für neuartige, nachhaltige, proteinreiche und vegetarische Lebensmittel mit hohem Convenience-Grad / Project co-leader / Project ongoing
• PE(K)O Sustain – Physically modified oils as sustainable alternative to tropical fats for the baking and sweet goods industry / Project co-leader / Project ongoing
• PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials / Team member / Project completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / Project completed
• Softscope / Deputy project leader / Project completed
• InnoBUN - Development and application of a multifunctional sourdough in buns / Team member / Project completed
• Zuckerreduktion in Frühstückscerealien: Technologische Machbarkeit und sensorische Wahrnehmung / Team member / Project completed
• Beratung Applikation Vakuumkühlung / Project leader / Project completed
• ProVor – Prototyp Vorteiganalage / Project leader / Project completed
• Breakfast cereals by extrusion of fermented milling by-products / Team member / Project completed
• Der Glasübergang in der Kruste von Brot / Project leader / Project completed
• Impact of yeast on bread flavour / Project leader / Project completed
• Multifunctional bakery bioingredients / Team member / Project completed

Publications

• Schmid, Tamara; Steinegger, Stefanie; Kinner, Mathias; Müller, Nadina,

  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.

  Available from: https://doi.org/10.1111/ijfs.16864

• Schoenlechner, Regine; Bender, Denisse; D'Amico, Stefano; Kinner, Mathias; Tömösközi, Sandor; Yamsaengsung, Ram,

  2023.

  Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum.

  Foods.

  12(16), pp. 3125.

  Available from: https://doi.org/10.3390/foods12163125

• Stäheli, Luca; Schwab, Lisa; Kinner, Mathias; Müller, Nadina,

  2023.

  Design and functionality of a prototype for cold needle perforation of wheat.

  Applied Sciences.

  13(10), pp. 6266.

  Available from: https://doi.org/10.3390/app13106266

• Stäheli, Luca; Kinner, Mathias; Müller, Nadina,

  2022.

  Effectiveness of perforation methods for wheat kernels.

  Cereal Technology (Getreidetechnologie).

  2022(3), pp. 4-15.

• Kinner, Mathias; Rüegg, Ramona; Weber, Claudia A.; Buchli, Jürg; Durrer, Ludwig; Müller, Nadina,

  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.

  Available from: https://doi.org/10.1007/s13197-020-04945-x

• Schmid, Tamara; Baumer, Beatrice; Rüegg, Ramona; Näf, Patrick; Kinner, Mathias; Müller, Nadina,

  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.

  Available from: https://doi.org/10.1111/ijfs.14564

• Müller, Denise; Stöppelmann, Felix; Kinner, Mathias; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,

  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, Denisse; Gratz, Maximilian; Vogt, Silvan; Fauster, Thomas; Wicki, Beata; Pichler, Stefanie; Kinner, Mathias; Jäger, Henry; Schoenlechner, Regine,

  2019.

  Ohmic heating - a novel approach for gluten-free bread baking.

  Food and Bioprocess Technology.

  Available from: https://doi.org/10.1007/s11947-019-02324-9

• Zhao, Cindy J.; Kinner, Mathias; Wismer, Wendy; Gänzle, Michael 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), pp. 224-230.

  Available from: https://doi.org/10.1094/CCHEM-07-14-0149-R

• Müller, Denise; Schipali, Stefanie; Näf, Patrick; Kinner, Mathias; Miescher Schwenninger, Susanne; Schönlechner, Regine,

  2022.

  Potential of a techno-functional sourdough and its application in sugar-reduced soft buns [paper].

  In:

  VIII International Symposium on Sourdough, Bolzano, Italy, 14-17 June 2022.

  MDPI.

  pp. 42.

  Available from: https://doi.org/10.3390/fermentation8020042

• Busin, Adrian; Vorburger, Robert; Kinner, Mathias,

  2022.

  Softscope : automatic evaluation of microscopy images.

  Transfer English edition.

  2022(1), pp. 5.

  Available from: https://doi.org/10.21256/zhaw-29554

• Buchli, Jürg; Aus der Au, Philipp; Kinner, Mathias; Kleinert, Michael,

  2016.

  Energieeffizienz des Brotbackprozesses.

  Cereal Technology (Getreidetechnologie).

  2016(1), pp. 4-11.

  Available from: https://doi.org/10.23789/1869-2303

• Buchli, Jürg; Aus der Au, Philipp; Kinner, Mathias; Kleinert, Michael,

  2016.

  Energieeffizienz des Brotbackprozesses : Teil 2.

  Cereal Technology (Getreidetechnologie).

  2016(2), pp. 75-82.

  Available from: https://doi.org/10.23789/1869-2303

• Mischler, Sandra; Kinner, Mathias; Wolter, Anika; Kleinert, Michael; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,

  2015.

  Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources [poster].

  In:

  VIth Sourdough and Cereal Fermentation Symposium, Nantes, France, 30 September - 2 October 2015.

• Cezanne, Marie-Louise; Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael,

  2015.

  Textur von Backwaren

  .

  In:

  Keil, Hildegard, ed.,

  Bäckereitechnologie: Forschung und Innovationen.

  Hamburg:

  f2m foodmultimedia.

  pp. 90-97.

• Rüegg, Nadine; Kinner, Mathias; Kündig, René; Kleinert, Michael; Yildirim, Selçuk,

  2014.

  Einfluss von modifizierter Atmosphärenverpackung und Lagertemperatur auf die Haltbarkeit und Qualität teilgebackener Brötchen.

  Cereal Technology (Getreidetechnologie).

  2014(2), pp. 66-75.

• Rüegg, Nadine; Yildirim, Selçuk; Kinner, Mathias; Kleinert, Michael,

  2014.

  Optimale Verpackung.

  Backtechnik Europe.

  2014(4), pp. 30-35.

• Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael,

  2014.

  Texture of baked goods

  .

  In:

  Keil, Hildegard, ed.,

  baking+biscuit international : innovations.

  Hamburg:

  f2m multimedia.

  pp. 102-105.

• 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.

• Flury, Christine; Kinner, Mathias; Yildirim, Selçuk; Kleinert, Michael; Schönlechner, Regine,

  2013.

  Optimisation of gluten-free pasta – improvement of the nutritional quality [poster].

  In:

  3rd International Symposium on Gluten-Free Cereal Products and Beverages (GF13), Vienna, Austria, 12-14 June 2013.

• Kündig, Rene; Renke, Nadine; Wahrenberger, Priska; Kleinert, Michael; Kinner, Mathias; Yildirim, Selçuk,

  2013.

  Use of an oxygen scavenger to prolong the shelf life of part baked bread [poster].

  In:

  26th IAPRI Symposium on Packaging, Espoo, Finland, 10-13 June 2013.

• André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  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.

• Renke, Nadine; Kündig, Rene; Kinner, Mathias; Kleinert, Michael; Yildirim, Selçuk,

  2013.

  «Bake & pack» - Backwarenverpackungen unter der Lupe.

  In:

  easyFairs Verpackung Schweiz 2013, Zürich, 17.-18. April 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.

• Yildirim, Selçuk; Kündig, Rene; Renke, Nadine; Kinner, Mathias; Kleinert, Michael,

  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, 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.

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