PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials
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.
Key Data
Projectlead
Co-Projectlead
Tamara Schmid
Project team
Dr. Mathias Kinner, Ramona Leue, Pius Meier, Patrick Näf
Project status
completed, 03/2020 - 07/2021
Funding partner
Innovationsprojekt / Projekt-Nr. 40583.1 IP-LS
Project budget
254'424 CHF
Publications
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Heat and shear stability of particle stabilised foams for application in gluten‑free bread
2024 Schmid, Tamara; Leue, Ramona; Müller, Nadina
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Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread
2023 Schmid, Tamara; Steinegger, Stefanie; Kinner, Mathias; Müller, Nadina
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Effect of particle characteristics and foaming parameters on resulting foam quality and stability
2022 Rüegg, Ramona; Schmid, Tamara; Hollenstein, Lukas; Müller, Nadina
