Breakfast cereals by extrusion of fermented milling by-products
At a glance
- Project leader : Prof. Dr. Susanne Miescher Schwenninger
- Project team : Prof. Dr. Corinne Gantenbein-Demarchi, Dr. Mathias Kinner, Denise Müller
- Project budget : USD 10'000
- Project status : completed
- Funding partner : Other (Swiss Food Research)
- Contact person : Susanne Miescher Schwenninger
Description
By-products of the milling process are traditionally transferred to the production of feed and thus lost in the human food chain. This project is a feasability study, in which a two-phasic approach for the production of cereals dervied from milling by-products will be evaluated: 1) microbial fermentation of the milling by-products by selected suitable microorganisms that are able to metabolize the given substrate leading to an increased nutritional value combined with a pleasant taste, followed by 2) extrusion of the fermented by-products.
Publications
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Müller, Denise; Stöppelmann, Felix; Kinner, Mathias; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,
2020.
Cereal Technology (Getreidetechnologie).
2020(1), pp. 4-11.
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Müller, Denise; Miescher Schwenninger, Susanne,
2019.
In:
GDL Forum Sauerteig VI, Minden, 20.-22. Mai 2019.
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Müller, Denise; Miescher Schwenninger, Susanne,
2019.
In:
19th ICC Conference, Vienna, Austria, 24-25 April 2019.