Hans-Dieter-Belitz-Institute for Cereal Grain Research

Food Additives

To elucidate the functional properties of additives in baking HDBI conducts vatious research projects. Recent results are available as pdf files below. The same topics are also part of the actual annual report of the German Research Centre for Food Chemistry.

Baking Test to Determine the Functional Effects of Lipase-Treated Wheat Lipids
Studies on the Effects of Transglutaminase and Xylanase in Rye Dough
Salt Release and Distribution: New Ways of Reducing Sodium in Frozen Pizza

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