Search Results - "Bender, Denisse"

Innovative approaches towards improved gluten-free bread properties by Bender, Denisse, Schönlechner, Regine

“…Up to now, most of the research available to improve gluten-free (GF) bread is based on substituting or imitating the gluten network. Slightly less attention…”
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Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking by Waziiroh, Elok, Schoenlechner, Regine, Jaeger, Henry, Brusadelli, Gloria, Bender, Denisse

“…Due to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to…”
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Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking by Bender, Denisse, Gratz, Maximilian, Vogt, Silvan, Fauster, Thomas, Wicki, Beata, Pichler, Stefanie, Kinner, Mathias, Jäger, Henry, Schoenlechner, Regine

“…Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product…”
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Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains by Rumler, Rubina, Bender, Denisse, Schoenlechner, Regine

“…Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs…”
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Towards a definition of food processing: conceptualization and relevant parameters by Ristic, Dusan, Bender, Denisse, Jaeger, Henry, Heinz, Volker, Smetana, Sergiy

“…Abstract There are several classifications of foods that also include the level of their processing, with NOVA classification appearing to be the most adopted…”
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Ropiness in Bread-A Re-Emerging Spoilage Phenomenon by Pacher, Nicola, Burtscher, Johanna, Johler, Sophia, Etter, Danai, Bender, Denisse, Fieseler, Lars, Domig, Konrad J

“…As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the…”
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Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties by Waziiroh, Elok, Bender, Denisse, Saric, Anisa, Jaeger, Henry, Schoenlechner, Regine

“…The viscosity of gluten-free (GF) batter significantly influences GF bread quality. This study attempts to understand how the rheological properties of GF…”
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Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum by Schoenlechner, Regine, Bender, Denisse, D’Amico, Stefano, Kinner, Mathias, Tömösközi, Sandor, Yamsaengsung, Ram

“…The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking…”
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Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling by Rumler, Rubina, Bender, Denisse, Speranza, Sofia, Frauenlob, Johannes, Gamper, Lydia, Hoek, Joost, Jäger, Henry, Schönlechner, Regine

“…Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable…”
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Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties by Tömösközi, Sándor, Jäger, Henry, D’Amico, Stefano, Regner, Markus, Bender, Denisse, Schoenlechner, Regine

“…The role of arabinoxylans (AXs) in bread-making has gained interest due to their positive contribution to bread quality. Therefore, the effect of differently…”
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Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase by Zand, Elena, Bender, Denisse, D’Amico, Stefano, Tömösközi, Sandor, Jaeger, Henry, Schoenlechner, Regine

“…The purpose of this research was to improve the functional properties of gluten-free (GF) wholemeal buckwheat bread by sourdough fermentation and addition of…”
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Chemical and rheological characterization of arabinoxylan isolates from rye bran by Bender, Denisse, Schmatz, Maximilian, Novalin, Senad, Nemeth, Renata, Chrysanthopoulou, Foteini, Tömösközi, Sandor, Török, Kitti, Schoenlechner, Regine, D’Amico, Stefano

“…Background Rye arabinoxylans (AXs) might be used as baking improvers for gluten-free (GF) bread. However, their extraction process still needs to be improved…”
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Exploiting pseudocereals as novel high protein grains by Vidaurre-Ruiz, Julio, Bender, Denisse, Schönlechner, Regine

“…The pseudocereals quinoa, amaranth, kañiwa, and buckwheat offer a range of nutritional benefits and are becoming increasingly popular as valuable and…”
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Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties by Rumler, Rubina, Bender, Denisse, Marti, Alessandra, Biber, Stefan, Schoenlechner, Regine

“…The objective of this study was to define quality parameters for sorghum varieties that contribute to bread-making performance of sorghum-enriched breads…”
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Sorghum and its potential for the Western diet by Rumler, Rubina, Bender, Denisse, Schönlechner, Regine

“…[Display omitted] •Sorghum seems to be a promising grain for the Western diet.•Sorghum milling can take place on commercial wheat mills.•Sorghum additions to a…”
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Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas by Bender, Denisse, Yamsaengsung, Ram, Waziiroh, Elok, Schoenlechner, Regine, Jaeger, Henry

“…Summary Understanding the behaviour of legumes during soaking results of importance since this might affect subsequent processing steps and thus final product…”
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Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment by Pacher, Nicola, Burtscher, Johanna, Bender, Denisse, Fieseler, Lars, Domig, Konrad J.

“…Aerobic spore-forming (ASF) bacteria have been reported to cause ropiness in bread. Sticky and stringy degradation, discoloration, and an odor reminiscent of…”
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Operator-independent assessment of bread spoilage profiles caused by Bacillaceae reveals a high degree of inter- and intraspecies heterogeneity by Pacher, Nicola, Burtscher, Johanna, Bender, Denisse, Fieseler, Lars, Schreiner, Matthias, Domig, Konrad J.

“…[Display omitted] •Operator-independent assessment of ropy bread spoilage has been implemented.•Significant variations in rope spoilage profiles were observed…”
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Breeding wheat for organic farming: Can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality? by Grausgruber, Heinrich, Pancholi, Hayusha Naresh, Ciucă, Matilda, Cristina, Daniel, Mayer, Marianna, Bender, Denisse

“…Organic farming contributes to sustain healthy ecosystems, but challenges such as lower crop yields and supply of the nitrogen needs of crops remain. Wheat is…”
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Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties by Waziiroh, Elok, Bender, Denisse, Jäger, Henry, Schönlechner, Regine

“…Summary Batter stabilisation presents a great challenge for gluten‐free (GF) bread, as CO2 is released during bread‐making process, resulting in small, dense…”
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