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Vice director of the Hans-Dieter-Belitz-Institute for Cereal Research, vice director
of the German Research Centre for Food Chemistry, head of the working group
"Structure-Function Relationships of Biopolymers" at the German Research Centre
for Food Chemistry.
Research: One field of work of Peter Köhler are investigations
about posttranslational reactions of cereal proteins. He carried out basic work
on the disulphide structure of wheat gluten. A second topic is the investigation of
the effect of additives, especially emulsifiers, in the production of bread. This
interdisciplinary research joins chemistry and technology by studying the effect
of isolated fractions or synthetic compounds by means of micro-scale methods
(baking tests, rheological measurements).
Phone: +49 8161 712928, E-mail: Peter.Koehler@tum.de
Publications |