Improving gluten-free dough by a novel hemicellulose network
Abstract
Globally high numbers of patients suffering from coeliac disease and gluten-sensitivity call for high-qualitative gluten-free daily foods, particularly bread. Currently, gluten-free breads still lack behind. Primarily, their nutritional profile is often poor since they are mainly based on pure starches. Secondly, their sensory properties are inferior. Moreover, several technological problems arise due to the absence of gluten. Indeed, some approaches towards improvement of gluten-free bread have been revealed so far, e.g. addition of hydrocolloids, emulsifier, enzymatic treatments or sour-dough fermentation. However, achieved results are insufficient and until now it is not possible to fully imitate a gluten-network. The objective of the supposed project is to combine several helpful approaches and facts in order to develop high quality gluten-free bread. Rye pentosans have the highest molecular weight and therefore a very high viscosity.The main idea is to apply customised rye-bran pentosans combined with tailored pentosan-crosslinking enzymes (Laccase and Glucose-oxidase) in mentioned (pseudo)cereals. It is presumed that this should result in an enormous network comparable to gluten within a healthy matrix. The potential of AX as natural bread improver was already demonstrated for wheat/rye breads and hence, also isolation trials of AX out of flours were conducted. However, up to now, yield, purity, and cost efficiency of all published processes are not satisfying. A pilot-scale isolation process of AX-fractions out of rye bran was recently developed at BOKU. However, there is still space for further improvement which will be addressed within the project. Particularly, the process will be further upgraded by implying various xylanase-preparations to tailor the resulting AX for bread making purposes. Although production of required enzymes is state-of-the-art, commercial Laccase- preparations are only available with several limitations (purity, activity). But many laccases with different activities and working optima are known. Therefore, also improvement of production and isolation of required enzymes with targeted characteristics for bread-making purpose (specifity, side-activities) will be an objective of the project. In consequence, the interaction of various gained rye AX and different enzyme preparations should be studied initially in a simplified system. The effect of respective sophistically pentosan and enzyme preparations on dough quality will then be investigated by rheological and chemical analyses. Baking trials and sensory tests will finally complete the project.
keywords gluten-free pentosans baking Enzyms
Publikationen
Project staff
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Project Leader
15.01.2015 - 14.08.2018
Denisse Bender
Dr.in Denisse Bender MSc.
denisse.bender@boku.ac.at
Tel: +43 1 47654-75437
Project Staff
15.01.2015 - 14.08.2018
Katharina Hanz
Dipl.-Ing. Katharina Hanz
katharina.hanz@boku.ac.at
Tel: +43 1 47654-75241
Project Staff
15.01.2015 - 14.08.2018
BOKU partners
External partners
Budapest University of Technology and Economics
Dr. Sandor Tömösközi
partner