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Gewählte Master / Diploma Thesis:

Stefanie Miesenberger (2005): Influence of enzymes and emulsifiers on baking performance of whole-grain einkorn (Triticum monococcum L.) bread.
Master / Diploma Thesis, BOKU-Universität für Bodenkultur. UB BOKU obvsg

Data Source: ZID Abstracts
The effects of enzymes (amylase, xylanase, transglutaminase) and/or emulsifiers (DATEM, monoglyceride) on the quality of whole-grain einkorn bread were studied by baking tests, texture analyses of dough and bread, and image analysis of the bread crumb. Enzymes and emulsifiers were applied as single components and in mixtures. The most significant improvement of dough conditioners was observed for crumb firmness. Bread volume was increased especially when multi-mixtures consisting of various enzymes and emulsifiers were used. Crumb structure and dough characteristics were hardly affected and did not reach values comparable to whole-grain common wheat bread.

Beurteilende(r): Vollmann Johann

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