Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

The purpose of this research was to improve the functional properties of gluten-free (GF) wholemeal buckwheat bread by sourdough fermentation and addition of arabinoxylan (AX) and pyranose 2-oxidase (POx). AXs are able to cross-link to other AX molecules under acidic conditions, which is supported b...

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Bibliographic Details
Main Authors: Zand Elena, Bender Denisse, D’Amico Stefano, Tömösközi Sandor, Jaeger Henry, Schoenlechner Regine
Format: Article
Language:deu
Published: Sciendo 2018-12-01
Series:Die Bodenkultur
Subjects:
arabinoxylan
pyranose 2-oxidase
buckwheat
gluten-free bread
buchweizen
glutenfreies brot
Online Access:https://doi.org/10.2478/boku-2018-0019

Internet

https://doi.org/10.2478/boku-2018-0019

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