{ "labelLang" : "hun", "responseDate" : "2024-03-28 10:23", "paging" : { "last" : true, "first" : true, "totalPages" : 1, "totalElements" : 1, "totalUncutElements" : 1, "totalEstimatedElements" : 1, "size" : 100, "number" : 1, "numberOfElements" : 1, "sort" : [ { "direction" : "DESC", "property" : "publishedYear", "ascending" : false }, { "direction" : "ASC", "property" : "firstAuthor", "ascending" : true }, { "direction" : "ASC", "property" : "title", "ascending" : true } ] }, "content" : [ { "otype" : "JournalArticle", "mtid" : 32155959, "status" : "VALIDATED", "published" : true, "comment" : "Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Hungary \n Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Hungary \n Export Date: 2 March 2022 \n CODEN: JCSCD \n Correspondence Address: Tömösközi, S.; Research Group of Cereal Science and Food Quality, Hungary; email: tomoskozi.sandor@vbk.bme.hu \n Funding details: Budapesti Műszaki és Gazdaságtudományi Egyetem, BME \n Funding details: European Cooperation in Science and Technology, COST \n Funding details: Austrian Science Fund, FWF, I1842–N28 \n Funding details: Hungarian Scientific Research Fund, OTKA, ANN-114554, HU 10/2016, TÉT_15-1-2016-0066 \n Funding details: Emberi Eroforrások Minisztériuma, EMMI \n Funding text 1: This research work was supported by the Austrian Science Fund (FWF) (project I1842–N28 ) and Hungarian Scientific Research Fund (OTKA) ( ANN-114554 ), as well as the bilateral Austrian-Hungarian Joint Research Project titled “Fundamental study on the structure, rheological and functional properties of model gluten-free dough and products based on modified carbohydrate systems” (HU 10/2016; TÉT_15-1-2016-0066). This work is also connected to the work from COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprosesses. This research work is also connected to the goals of the BME Biotechnology TKP grant of EMMI (BME TKP-BIO). \n Funding text 2: This research work was supported by the Austrian Science Fund (FWF) (project I1842?N28) and Hungarian Scientific Research Fund (OTKA) (ANN-114554), as well as the bilateral Austrian-Hungarian Joint Research Project titled ?Fundamental study on the structure, rheological and functional properties of model gluten-free dough and products based on modified carbohydrate systems? (HU 10/2016; T?T_15-1-2016-0066). This work is also connected to the work from COST Action 18101 SOURDOMICS ? Sourdough biotechnology network towards novel, healthier and sustainable food and bioprosesses. 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Furthermore arabinoxylan addition (1% and 3% (m/m)) and oxidative enzyme treatment (0.89U/g flour) were applied. All measuments were carried out on small-scale (4 g flour/dough and 15 g flour/bread) further examining the applicability of size reduced baking tests in the analyis of gluten-free end-products. Arabinoxylan addition reduced, but enzyme treatment increased the maximum consistency of the doughs. The development time and degree of softening were highly increased by AX. The specific volume was increased and the crumb hardness was decreased by adding arabinoxylan, however the enzyme had various effects in both dough systems. The observed phenomena highly depended on the right proportion of treatments and the complexity and the chemical composition of the flours: in the white flour systems, changes were more obvious than in the wholemeal flour systems. Sourdough could improve the final product quality in itself and could mask the effects of the additives. 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