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PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials

At a glance


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.