Obiettivo
The subject of this R&D project is to replace cationic starches (chemically modified starch products), which are used in technical applications in the non-food area, by adequate cationic flour (wheat, rye). The project can be sub-divided into two areas: a) On the basis of known reaction processes for the cationisation of polysaccharides (starch), appropriate new processes are to be developed for the cationisation of flour. A particularly important task is on the one hand to characterise these new types of raw materials (flour is a complex system containing primarily starch, pentosan and protein) regarding their specific reaction condition an the product features and on the other hand to determine these by means of appropriate methods. b) Use of the cationic flour in the areas of application in question On the basis of the specific properties of the cationic flour, existing and new applications can be derived, developed and put into practice.
Campo scientifico
Invito a presentare proposte
Data not availableMeccanismo di finanziamento
EAW - Exploratory awardsCoordinatore
28217 BREMEN
Germania