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Studies on the material composition of rye flours for predicting baking suitability.
Project
Project code: MRI-GE-08-2021-41
Contract period: 01.08.2021
- 31.12.2024
Purpose of research: Applied research
The baking properties of rye flours are mainly influenced by the starch quality and the non-starch polysaccharides (arabinoxylans). The project involves studying the gelatinization properties of starch and quantifying non-starch polysaccharides, as well as conducting baking tests to determine baking properties with the aim of establishing closer relationships between parameters.
Section overview
Subjects
- Food Chemistry
- Food Processing