Work

Molecular background, in situ production and structure/function relation of bacterial exopolysaccharides in gluten-free dough and bread

Year: 2013

Type: dissertation

Abstract: In this work the potential of different exopolysaccharide (EPS) forming Lactobacillus species as starter cultures for gluten-free sourdoughs was investigated in order to improve gluten-free breads. It was shown that EPS affect bread quality positively and that the structure and conformation of the molecule are important for structural influences on gluten-free breads. In situ EPS formation in gluten-free sourdoughs could be optimized regarding the type of flour, DY, cell count, sucrose amount and sucrose fed-batch to levels sufficient for baking applications. Enzymes responsible for EPS formation were characterized.

Source: mediaTUM – the media and publications repository of the Technical University Munich (Technical University Munich)

Author: Christine Rühmkorf

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2745885770

Cites: 1

Cited by: 1

Related to: 10