Projects Completed in 2011 |
| Project |
Topic |
Duration |
Coordinator |
| 15762N |
Aroma Optimisation of Liquid Pre-Ferments to Improve the Sensory Properties of Yeasted Breads (joint project with Prof. R. Vogel, Freising) |
01.09.2008 - 28.02.2011 |
Prof. Dr. P. Schieberle |
| 16013N * |
Availability of Key Impact Aroma Compounds of Bread During Consumption as Affected by Texture, Manufacturing Conditions and Storage
(joint project with Prof. T. Becker, Freising) |
01.04.2009 - 31.03.2011 |
Prof. Dr. P. Schieberle |
| BMWi * |
QualityNet - Selection Tools for the Baking Quality (four research institutes, six breeding companies) |
01.01.2008 - 30.06.2011 |
Prof. Dr. P. Köhler, Dr. H. Wieser |
|
16015N |
Minimisation of Sodium Chloride in Baked Goods Without Altering the Bread Making Performance and the Taste Quality
(joint project with Prof. T. Becker, Freising) |
01.04.2009 - 31.07.2011 |
Prof. Dr. P. Köhler |
| * Cooperation with Deutsche Forschungsanstalt für Lebensmitttelchemie (DFA) |
|
Current Projekts |
| Project |
Topic |
Duration |
Coordinator |
| 16464N |
Development of Improved Methods to Evaluate the Gluten Quality of Wheat Flours |
01.04.2010 - 30.09.2012 |
Prof. Dr. P. Köhler |
| BMELV * |
High-Pressure Treatment Combijned with Novel Packaging to Produce Safe Foods With Prolonged Shelf Life |
01.01.2010 - 31.12.2012 |
Prof. Dr. P. Köhler |
| 16797N |
Flavour of Gluten-Free Bread as Affected by Aroma-Active Malt Preparations |
01.12.2010 - 30.11.2012 |
Prof. Dr. P. Schieberle, Prof. Dr. P. Köhler |
| WGL SAW * |
Gluten-Away - Peptidases for the Detoxification of Coeliac-Active Foods |
01.01.2011 - 31.12.2013 |
Prof. Dr. P. Köhler |
| 16907N |
Development of Redox-Reactive Dough Conditioners to Improve the Breadmaking Performance and the Texture of
Gluten-Free Doughs and Breads (joint project with Prof. R. Vogel, Freising) |
01.02.2011 - 31.01.2014 |
Prof. Dr. P. Köhler |
| 16971N * |
Production of Gluten-Free Beer by Using Peptidases from Germinated Cereals (joint project with Prof. T. Becker, Freising) |
01.07.2011 - 30.06.2013 |
Prof. Dr. P. Köhler |
| 17315N |
Enzymatic Modification of the Arabinoxylan and Protein Fractions in Order to Unravel and Optimise the Structure-Forming
Properties of Rye Doughs (joint project with Prof. T. Becker, Freising) |
01.11.2011 - 31.10.2013 |
Prof. Dr. P. Köhler |
|
16297N * |
Identification of the Off-Flavour of Poppy Seeds and Definition of Parameters for Raw Material Control
(joint project with Prof. T. Hofmann, Freising) |
01.12.2011 - 30.11.2013 |
Prof. Dr. P. Schieberle |
| * Cooperation with Deutsche Forschungsanstalt für Lebensmitttelchemie (DFA) |
