PROTAX - enzymatically induced protein-AX networks in gluten-free food systems
Abstract
The formation of GF doughs and production of GF breads is a technological challenge as GF flours are not able to form viscoelastic doughs when kneaded with water. Although a lot of research activities and additives improved the current quality of GF bread, the overall quality is still low and GF bread is less well accepted by consumers. Novel research revealed that arabinoxylans (AX) could imitate the gluten-network to some degree because of its cross-linking ability through ferulic acid residues. However, carbohydrate systems alone cannot reach the outstanding properties of gluten. Thus, a new approach by enzymatically induced cross-linking of proteins with AX via ferulic acid and tyrosine residues seems to be a solution to further improve gluten-free dough systems. As suitable raw materials, oat, maize and rice were identified due to their high quality AX and rich abundance of tyrosine in proteins. The aim of this project is to use these ingredients and cross-linking enzymes to establish a protein-AX network for gluten-free starch based systems with superior properties. The novel enzymatically induced protein-AX network will have similar properties like gluten and thus improving quality of GF dough systems to so far unknown quality. Furthermore, new insights in the complex structure of baking related cereal polymers and thus novel knowledge will be achieved.
Gluten-free arabinoxylans Batters Baking Proteins
Publikationen
Project staff
Denisse Bender
Dr.in Denisse Bender MSc.
denisse.bender@boku.ac.at
Tel: +43 1 47654-75437
BOKU Project Leader
01.10.2022 - 30.09.2025
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Sub Projectleader
01.10.2022 - 30.09.2025
Ulrich Sukop
Dipl.-Ing. Ulrich Sukop
ulrich.sukop@boku.ac.at
Tel: +43 1 47654-75472
Project Staff
01.10.2022 - 30.09.2025