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Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review
The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it aExpand
Possibilities to increase the quality in gluten-free bread production: an overview
The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harmExpand
Humulus lupulus – a story that begs to be told. A review
The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fineExpand
Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
BACKGROUND The rheological properties of wheat dough for yeast-leavened products were tested at different levels of sodium chloride (NaCl) addition ranging from 0 to 40 g NaCl kg⁻¹ wheat flour.Expand
Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
BACKGROUND The traditional use of sodium chloride (NaCl) fulfills various important rheological, technological and sensory properties in the manufacturing of yeast-leavened products. However, the useExpand
Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
BACKGROUND Brewing with 100% barley using the Ondea® Pro exogenous brewing enzyme product was compared to brewing with 100% barley. The use of barley, rather than malt, in the brewing process and theExpand
Structural analysis of fructans produced by acetic acid bacteria reveals a relation to hydrocolloid function.
Some strains of acetic acid bacteria (Gluconobacter frateurii TMW 2.767, Gluconobacter cerinus DSM 9533T, Neoasaia chiangmaiensis NBRC 101099, Kozakia baliensis DSM 14400) produce high amounts ofExpand
Starch–gluten interactions during gelatinization and its functionality in dough like model systems
Abstract Gluten–starch interactions are of specific importance during processing of cereal-based products. They become especially relevant during heating because of heat-induced changes within theseExpand
Starch gelatinization and its complexity for analysis
The term “gelatinization” of starch generally describes an irreversible structural change observable on all product design scales ranging from micro to macro level. These structural transformationsExpand
Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrases.
Recently, it was affirmed that the exopolysaccharides (EPSs) of Lactobacillus curvatus TMW 1.624, Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 improve the quality ofExpand
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