title: On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.
abstract: For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies that bind to the arabinoxylan chains. Image analysis proves that the arabinoxylan surrounds the proteins, negatively affecting protein networking. Further, it is hypothesised that the dosing of xylanase and transglutaminase has a positive impact on rye dough and bread characteristics; the findings in this study evidenced that this increases the protein network by up to 38% accompanied by a higher volume rise of 10.67%, compared to standard rye dough. These outcomes combine a product-oriented and physiochemical design of a recipe, targeting structural and functional relationships, and demonstrate a successful methodology for enhancing rye bread quality.
authors.affiliation: Research Group Cereal Process Engineering, Technische Universität München, Institute of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany. Electronic address: clemens.doering@tum.de.
authors.forename: Clemens
authors.initials: C
authors.lastname: Döring
authors.affiliation: Research Group Bio-Process Analysis Technology, Technische Universität München, Institute of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
authors.forename: Mohamed A
authors.initials: MA
authors.lastname: Hussein
authors.affiliation: Research Group Cereal Process Engineering, Technische Universität München, Institute of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany. Electronic address: mjekle@tum.de.
authors.forename: Mario
authors.initials: M
authors.lastname: Jekle
authors.affiliation: Research Group Cereal Process Engineering, Technische Universität München, Institute of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany; Research Group Bio-Process Analysis Technology, Technische Universität München, Institute of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
authors.forename: Thomas
authors.initials: T
authors.lastname: Becker
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking; D005433:Flour / Q000032:analysis*; D008856:Microscopy, Fluorescence / Q000379:methods*; D012212:Rheology; D012434:Secale / Q000737:chemistry*; D014990:Xylans / Q000737:chemistry*
chemical_list: D014990:Xylans; C085118:arabinoxylan
keywords: Antibody; Baking; Enzymes; Fluorescence microscopy; Rheology; Rye dough microstructure