Process-induced modification of carbohydrates will serve as functional ingredients in prebiotic bakery products
It is the objective of the project to develop a technology for enhancing selected bakery products made by the industrial partner with carbohydrates, which are modified during processing, to optimise their nutritional, technological, and sensory properties. Two strategies will be applied to achieve the target goal.
- Strategy 1 comprises a specific process-induced formation of carbohydrate degradation products in products manufactured according to a company-related technology
- Strategy 2 focuses on the production of a caramell syrup enriched with modified carbohydrates, which is then added to the matrix as a functional ingredient. The development of the technology of such as component represents the core of the project.
To achieve these objectives we need to characterise the carbohydrate modifications and the intensity of their formation as influenced by processing conditions, and to transfer the specific technologies from laboratory or pilot plant scale to industrial production scale. The investigations concerning the prebiotic effects in the bakery products will be done by means of modelk experiments (growth kinetics) and by in-vitro fermentation studies.
In cooperation with:
- Wikana Keks & Nahrungsmittel GmbH, Lutherstadt Wittenberg
- Institute of Food Chemistry, Technische Universität Dresden
Supported by:
- BMWi via ProInno II
Project researchers and contact:
- Annette Jacob, Irrgang
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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