PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials
At a glance
- Project leader : Dr. Nadina Müller
- Co-project leader : Tamara Schmid
- Project team : Dr. Mathias Kinner, Pius Meier, Patrick Näf, Ramona Rüegg
- Project budget : CHF 254'424
- Project status : completed
- Funding partner : Innosuisse (Innovationsprojekt / Projekt-Nr. 40583.1 IP-LS)
- Contact person : Nadina Müller
Description
Optimised properties of gluten free baked goods will be achieved through the formation of a foamed pre-mix stabilized with particles (pickering foam) and, thus, highly resistant against shear and temperature. This pre-mix is in a second step mixed with the other bread ingredients, kneaded and baked.
Publications
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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
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Schmid, Tamara; Leue, Ramona; Müller, Nadina,
2023.
Heat and shear stability of particle stabilised foams for application in gluten‑free bread.
Journal of Food Science and Technology.
60(11), pp. 2772-2781.
Available from: https://doi.org/10.1007/s13197-023-05794-0
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Rüegg, Ramona; Schmid, Tamara; Hollenstein, Lukas; Müller, Nadina,
2022.
Effect of particle characteristics and foaming parameters on resulting foam quality and stability.
LWT - Food Science and Technology.
167(113859).
Available from: https://doi.org/10.1016/j.lwt.2022.113859