FFoQSI: OptiKorn
Abstract
Ancient grains, especially the diploid einkorn (Triticum monococcum), gained in importance due to exhibiting positive nutritional properties. One main disadvantage of einkorn bread making, however, is the high stickiness of the dough, limiting the utilization in the industry. Due to low yield and the complex manual production, the increased demand is still very difficult to meet. Hence, the aim of this project is to enable machine-based production through the selection of specific varieties, sourdough processing and optimization of the process.
sourdough original grain microbiota compatibility baking properties
Publikationen
Project staff
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
konrad.domig@boku.ac.at
Tel: +43 1 47654-75453
Project Leader
01.01.2021 - 31.12.2024
Denisse Bender
Dr.in Denisse Bender MSc.
denisse.bender@boku.ac.at
Tel: +43 1 47654-75437
Sub Projectleader
01.11.2021 - 31.12.2024
Vera D'Amico
Dipl.-Ing. Dr. Vera D'Amico
vera.damico@boku.ac.at
Tel: +43 1 47654-75464
Project Staff
01.01.2021 - 31.12.2024
Christoph Landkammer
Christoph Landkammer B.Sc.
christoph.landkammer@students.boku.ac.at
Project Staff
01.07.2023 - 31.07.2023
Benjamin Zwirzitz
Benjamin Zwirzitz MSc. Ph.D.
benjamin.zwirzitz@boku.ac.at
Tel: +43 1 47654-75433
Project Staff
01.01.2021 - 31.12.2024
BOKU partners
External partners
Haubis GmbH
none
partner
Ernst BÖCKER GmbH & Co. KG
none
partner
Austrian Agency for Health and Food Safety
none
partner