Development of innovative baking products with multifunctional properties
There is an increasing demand towards innovative food materials of premium quality, fulfilling a number of requirements of the health-conscious consumer. Aim of the project is to consider Jerusalem artichoke products (i.e. powder and syrup) as a functional ingredient while developing baking products and, especially, granola bars with some special properties such as:
- low calory content
- high content of dietary fibre
- no addition of sugar and fat.
The advantage of using Inulin, the main carbohydrate of Jarusalem artichoke, is its sweet taste but also its indigestibility, thus acting as dietary fibre. The research is mainly focused on solving sensory and technological problems, which result from the withdrawal of classical flavour carriers from the basic recipes.
In cooperation with:
- Institute of Food Chemistry, Technische Universität Dresden
- Dr. Quendt Backwaren GmbH, Dresden
- Lienig Wildfruchtverarbeitung, Dabendorf
Supported by:
- BMWi via AiF - proInno
Project researchers and contact:
- Jacob, Linke
© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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