PiFoBake: Particle stabilized foams with high mechanical and thermal resilience for the application in baked goods from non-wheat raw materials - Texts

Home
Main Navigation
Content
Search
Help

Font Standard Bold
Login

Research unit

INNOSUISSE

Project number

40583.1 IP-LS

Project title

PiFoBake: Mechanisch und thermisch hochstabile partikelstabilierte Schäume für die Anwendung in glutenfreien Backwaren

Texts for this project

	German	French	Italian	English
Short description		-	-
Abstract		-	-	-

Inserted texts

Category	Text
Short description (German)	PiFoBake: Mechanisch und thermisch hochstabile partikelstabilierte Schäume für die Anwendung in glutenfreien Backwaren
Short description (English)	PiFoBake: Particle stabilized foams with high mechanical and thermal resilience for the application in baked goods from non-wheat raw materials
Abstract (German)	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.