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

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

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