{"id":1107,"date":"2021-06-08T08:15:40","date_gmt":"2021-06-08T06:15:40","guid":{"rendered":"http:\/\/relaunch.ilu-ev.de\/?post_type=avada_portfolio&#038;p=1107"},"modified":"2021-08-02T07:06:02","modified_gmt":"2021-08-02T05:06:02","slug":"imperfections-in-the-quality-of-rye-bread","status":"publish","type":"avada_portfolio","link":"https:\/\/www.ilu-ev.de\/en\/portfolio-items\/imperfections-in-the-quality-of-rye-bread\/","title":{"rendered":"Imperfections in the quality of rye bread"},"content":{"rendered":"<p><span dir=\"ltr\">As was already outlined in the forerunner project of the project AiF 17339, <\/span><span dir=\"ltr\">bread imperfections occur time and again with rye bread. They reduce bread <\/span><span dir=\"ltr\">quality and are not related to operational or technological situations, but <\/span><span dir=\"ltr\">instead solely depend on raw materials. <\/span><span dir=\"ltr\">They usually affect recipes which contain rye, pan loaves and when placing <\/span><span dir=\"ltr\">bread in an oven using a peel. The established use of scald soaks and mashes <\/span><span dir=\"ltr\">and a long dough process as well as a careful addition of malt flour were <\/span><span dir=\"ltr\">previously not suitable in order to redress problems which arise due to the <\/span><span dir=\"ltr\">insufficient baking properties of the rye flour products. However, technical <\/span><span dir=\"ltr\">enzymes could be used more specifically. But in both cases there is a lack of <\/span><span dir=\"ltr\">a basis for evaluation to which extent corrective action has to be taken. <\/span><span dir=\"ltr\">The quality problems associated with the baking technique processing <\/span><span dir=\"ltr\">of rye require a systematic scientific investigation. Previously it could be <\/span><span dir=\"ltr\">demonstrated that the interactions between the functionally effective <\/span><span dir=\"ltr\">hemicelluloses and protein components influence the gelatinisation <\/span><span dir=\"ltr\">behaviour of starch to a large extent, and therefore the structural formation <\/span><span dir=\"ltr\">in rye baked goods. However, there are no quantitative connections between <\/span><span dir=\"ltr\">the content of glucans and pentosans in the flour products, their processing <\/span><span dir=\"ltr\">properties and the resulting quality of the baked products. The interactions at <\/span><span dir=\"ltr\">molecular level, which to a large extent are dependent on the pH value, have <\/span><span dir=\"ltr\">not been sufficiently known up to now. Here the research must be intensively <\/span><span dir=\"ltr\">continued, as current scientific knowledge, which in the case of wheat is <\/span><span dir=\"ltr\">based on many decades of scientific study, still has major shortcomings <\/span><span dir=\"ltr\">when it comes to rye.<\/span><span dir=\"ltr\">The objective of the project is to explain the important influencing factors <\/span><span dir=\"ltr\">on the baking quality of rye bread, the interactions between soluble and <\/span><span dir=\"ltr\">insoluble proteins and glucans &amp; pentosans as well as phenolic compounds. <\/span><span dir=\"ltr\">In particular an increase in the knowledge of the baking capacity of rye is to <\/span><span dir=\"ltr\">be achieved.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Industrially produced rye bread sometimes shows cracks after only a few days. In this project, the ILU wants to get to the bottom of this baking error called dry baking.<\/p>\n","protected":false},"author":5,"featured_media":0,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"portfolio_category":[23],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-1107","avada_portfolio","type-avada_portfolio","status-publish","format-standard","hentry","portfolio_category-projects-completed"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Imperfections in the quality of rye bread - Institut f\u00fcr Lebensmittel- und Umweltforschung e.V. (ILU)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ilu-ev.de\/en\/portfolio-items\/imperfections-in-the-quality-of-rye-bread\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Imperfections in the quality of rye bread\" \/>\n<meta property=\"og:description\" content=\"Industrially produced rye bread sometimes shows cracks after only a few days. In this project, the ILU wants to get to the bottom of this baking error called dry baking.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ilu-ev.de\/en\/portfolio-items\/imperfections-in-the-quality-of-rye-bread\/\" \/>\n<meta property=\"og:site_name\" content=\"Institut f\u00fcr Lebensmittel- und Umweltforschung e.V. 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