Development of a plant protein 3D matrix (network) formulation in the production of long life backed goods (Dauerbackwaren)
- funding program: ZIM-KF (BMWi)
- term: 01/09/2014 – 31/08/2016
- project Partner:
– Hochschule Anhalt, Department of Agriculture, Ecotrophology and landscape Development.
– Neukircher Zwieback GmbH.
Initial position:
Conventional long-life baked products are generally not characterized as a healthy and high-quality breakfast or intermediate meal due to their high sugar and fat content. A simple substitution of the two above-mentioned ingredients is not possible in practice because of the function both have in the formation of the network.
An alternative is the use of a plant protein as a network builder.
Aim:
Using plant proteins, the rusk crack, which is currently being sold as a feed complement and as raw material for confectionery production, shall be processed into a new, nutritionally valuable product. The handling of the proteins and their ability as “network builders” need to be investigated within this project and target-specific recipes have to be developed.
Results:
For the development, pea protein, potato protein and hydrolyzed wheat protein were used because of the nutritional-physiological and ecological aspects. Moreover, fava bean protein was prepared. The evaluation of the techno-functionality suggests that pea protein, modified wheat protein and fava bean protein are suitable as network-forming agents.
Furthermore, backing trials showed that the selected proteins can be processed and be used for the production of long-life baked goods. By means of different formulations, target-group-specific long-baked goods have been developed, e.g. for schoolchildren, workforce or elderly people. The tasting trials of these new bars showed good acceptance of the consumers.
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