SRH Fernhochschule - The Mobile University
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Professor

Prof. Dr. Margit Jekle

Professorship in Food Technology and Pharmaceutical Quality Management

E-Mail: margit.jekle@mobile-university.de
Phone: +49 7371 9315-0
About me

About me

Akademischer Werdegang

Promotion zum Dr. rer. nat., Titel: “Fundamental studies on sodium reduction in processing cereal-based foods” an der TU München
Dipl.-LM-Ing. an der Universität Hohenheim

Beruflicher Werdegang

Professur für Lebensmitteltechnologie und pharmazeutisches Qualitätsmanagement an der SRH Fernhochschule - The Mobile University, Riedlingen
Geschäftsführung des Weihenstephaner Instituts für Getreideforschung (WIG), Freising
Head of QM-IT/CSV und PAT Manager bei Daiichi Sankyo Europe GmbH, Pfaffenhofen an der Ilm
Excerpt

I have contributed to these publications



Peer-reviewed paper

  • Jekle, M., Necula, A., Jekle, M., Becker, T.: Concentration dependent rate constants of sodium substitute functionalities during wheat dough development. Food Research International 116 (2019), 346-353.
  • Laukemper, R., Giraldo, A. M., Hofmann, S., Jekle, M., Jekle, M., Becker, T.: Microbial contamination and surface properties of proofing carrier cloths after a long-term use. Cereal Technology (01/2018), 4-12.
  • Beck, M., Jekle, M., Becker, T.: Review: Sodium chloride – sensory, preserving and technological impact on yeast-leavened products. International Journal of Food Science and Technology 47 (2012), 1798-1807 (DOI: 10.1111/j.1365-2621.2012.03048.x).
  • Beck, M., Jekle, M., Becker, T.: Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameter and their relationship. Journal of the Science of Food and Agriculture 92 (2012), 299-306.
  • Beck, M., Jekle, M., Becker, T.: Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological parameters. Journal of the Science of Food and Agriculture 92 (2012), 585-592.
  • Beck, M., Jekle, M., Becker, T.: Starch re-crystallization kinetics as a function of various cations. Starch/Stärke 63 (2011), 792-800.
  • Beck, M., Jekle, M., Selmair, P., Koehler, P., Becker, T.: Rheological properties and baking performance of rye dough as affected by transglutaminase. Journal of Cereal Science 54 (2011) 1, 29-36.
  • Beck, M., Hofmann, S., Jekle, M., Becker, T.: Novel materials and surface investigations for optimizing dough carrier interactions. European food research and technology 229 (2009), 183-189.

Non reviewed paper

  • Jekle, M., Jekle, M., Becker, T.: Hype oder Notwendigkeit: Lösungen zur Natriumreduktion. Brot+Backwaren 5 (2015), 58-63.
  • Jekle, M., Beck, M., Becker, T.: Sodium content in baked products. Baking+Biscuits 6 (2014), 44-48.
  • Beck, M., Hofmann, S., Jekle, M., Becker, T.: Gärgutträger-Hygiene. Brot und Backwaren 4 (2012), 32-35.
  • Beck, M., Jekle, M., Becker, T.: Different sterilisation methods for dough proofing carrier hygiene. Baking+biscuit 2 (2012), 14-18.
  • Beck, M., Jekle, M., Becker, T.: Proofing carrier hygiene – background and future possibilities. Review: European Bakery Market, f2m food multimedia GmbH (2012), 156-161.
  • El Fawakhry, H., Beck, M., Jekle, M., Hussein, M., Becker, T.: Dough density determination using ultrasound. Review: bread, f2m food multimedia GmbH (2010), 110-115.
  • Beck, M., Jekle, M., Becker, T.: Protein cross-linking - a method for improving the quality of rye baked goods. Baking+biscuit 5 (2009), 78-81.
  • Beck, M., Jekle, M., Becker, T.: Proteinvernetzung - Ein Weg zur Verbesserung von Roggenbackwaren. Brot und Backwaren 6 (2009), 36-41.
  • Beck, M., Hofmann, S., Jekle, M., Becker, T.: Untersuchung unterschiedlicher Materialien auf die Eignung als Gärgutträger. Getreidetechnologie 63 (2009) 2, 58-65.