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Effect of the interactions of rye hemicelluloses with rye proteins on bread quality (Imperfections in the quality of rye bread)
Project
Project code: AiF 19354 BG
Contract period: 01.01.2017
- 31.12.2020
Purpose of research: Applied research
Keywords: rye, bread, quaility, hemicelluloses, proteins
Bread imperfections reduce bread quality and are not related to operational or technological situations, but instead solely depend on raw materials. Previously it was demonstrated that the interactions between the functionally effective hemicelluloses and protein components influence the gelatinisation behaviour of starch to a large extent, and therefore the structural formation in rye baked goods. However, there are no quantitative connections between the content of glucans and pentosans in the flour products, their processing properties and the resulting quality of the baked products. The objective of the project is to explain the important influencing factors on the baking quality of rye bread, the interactions between soluble and insoluble proteins and glucans and pentosans as well as phenolic compounds.
Section overview
Subjects
- Food Processing
