Breakfast cereals by extrusion of fermented milling by-products
Description
By-products of the milling process are traditionally transferred to the production of feed and thus lost in the human food chain. This project is a feasability study, in which a two-phasic approach for the production of cereals dervied from milling by-products will be evaluated: 1) microbial fermentation of the milling by-products by selected suitable microorganisms that are able to metabolize the given substrate leading to an increased nutritional value combined with a pleasant taste, followed by 2) extrusion of the fermented by-products.
Key Data
Projectlead
Project team
Prof. Dr. Corinne Gantenbein-Demarchi, Dr. Mathias Kinner, Denise Müller
Project status
completed, 08/2016 - 07/2017
Funding partner
Swiss Food Research
Project budget
10'000 USD
Publications
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Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals
2020 Müller, Denise; Stöppelmann, Felix; Kinner, Mathias; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne
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An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain
2019 Müller, Denise; Miescher Schwenninger, Susanne
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«Measures to Combat Food Loss» : wie Müllereinebenprodukte erfolgreich in der Nahrungsmittelkette integriert werden können
2019 Müller, Denise; Miescher Schwenninger, Susanne
