We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Studies on the material composition of rye flours for predicting baking suitability.
Project
Project code: MRI-GE-08-2021-41
Contract period: 01.08.2021
- 31.12.2024
Purpose of research: Applied research
The baking properties of rye flours are mainly influenced by the starch quality and the non-starch polysaccharides (arabinoxylans). The project involves studying the gelatinization properties of starch and quantifying non-starch polysaccharides, as well as conducting baking tests to determine baking properties with the aim of establishing closer relationships between parameters.
Section overview
Subjects
- Food Chemistry
- Food Processing
