Breakfast cereals by extrusion of fermented milling by-products
At a glance
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.
Cereal Technology (Getreidetechnologie).
2020(1), pp. 4-11.
GDL Forum Sauerteig VI, Minden, 20.-22. Mai 2019.
19th ICC Conference, Vienna, Austria, 24-25 April 2019.