Starch technology and starch modification
We are experts in starches, starch application in food as well as modification of starch properties by moist heat treatment. Our domains of activities contain
- application of starches in food systems
- process development for production of modified flours and starches
- characterization and development of modified flours and starch products
- application of modified and functional flours
We offer:
- Support in starch application
- Development of customized functionality of starches and starch fractions
Publications:
M. Tietz, 2007 Starch-flavour interactions : Impact on flavour retention and release in model food systems. Dissertation ETH No. 17517
M. Tietz, D. Jerjen, E. Romanens, R. Perren, 2011, Application of physically modified wheat flours in cookies – a practical approach, 3rd International C&E Spring meeting 2011, 11.-13.4.2011, D-Weihenstephan.