Production of prebiotic foods from functional natural ressources
Moisture and water activity of wafer crackers made with different flours and inulin preparations. in: Hempel S, Jacob A, Rohm H (2007) Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers. European Food Research and Technology 224, 335-341
The objective of the research project is to utilise Inulin, which is in conformity with the classical definition of prebiotic food components, in the production of bakery products after a suitable biotechnological modification and optimisation. As Inulin from Jerusalem artichoke is most effective in a particular molar mass range, the chain lengths of Inulin oligomers have to be modified accordingly. Currently, it is almost unknown whether Inulin is affected by the relatively high temperature during the baking process, which probably lead to changes in its effectiveness.
The research is focused on:
- the development of optimised Inulin, achieved by biotechnological means; and
- the incorporation of optimised Inulin into bakery products and extrudates, produced in both laboratory and pilot-plant scale.
In cooperation with:
- Chair of Bioprocess Engineering, Technische Universität Dresden
- Institute of Food Chemistry, Technische Universität Dresden
- Dr. Quendt Backwaren GmbH, Dresden
- Lienig Wildfruchtverarbeitung, Dabendorf
Supported by:
- BMBF via Netzwerk BioMeT Dresden
Project researchers and contact:
- Jacob
© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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