TY  - JOUR
AU  - Farkas, Alexandra
AU  - Szepesvári, Pálma
AU  - Németh, Renáta
AU  - Bender, Denisse
AU  - Schoenlechner, Regine
AU  - Tömösközi, Sándor
TI  - Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems
JF  - JOURNAL OF CEREAL SCIENCE
J2  - J CEREAL SCI
VL  - 101
PY  - 2021
PG  - 10
SN  - 0733-5210
DO  - 10.1016/j.jcs.2021.103292
UR  - https://m2.mtmt.hu/api/publication/32155959
ID  - 32155959
N1  - Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Hungary            
            Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Hungary            
            Export Date: 2 March 2022            
            CODEN: JCSCD            
            Correspondence Address: Tömösközi, S.; Research Group of Cereal Science and Food Quality, Hungary; email: tomoskozi.sandor@vbk.bme.hu            
            Funding details: Budapesti Műszaki és Gazdaságtudományi Egyetem, BME            
            Funding details: European Cooperation in Science and Technology, COST            
            Funding details: Austrian Science Fund, FWF, I1842–N28            
            Funding details: Hungarian Scientific Research Fund, OTKA, ANN-114554, HU 10/2016, TÉT_15-1-2016-0066            
            Funding details: Emberi Eroforrások Minisztériuma, EMMI            
            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).            
            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. This research work is also connected to the goals of the BME Biotechnology TKP grant of EMMI (BME TKP-BIO).
AB  - The aim of this study was to investigate the mixing behaviour and the baking performance of millet and buckwheat white and wholemeal flours in real dough systems. 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. It can be concluded that the small-scale tests can be capable of describing the diverseness of the rheological behaviour and the baking performance in both straigh dough and sourdough systems.
LA  - English
DB  - MTMT
ER  -