Universität für Bodenkultur WienDepartment für Lebensmittelwissen-schaften und -technologie

Improving gluten-free bread by novel arabinoxylan networks

University of Natural Resources and Life Sciences, ViennaDepartment of Food Science and Technology

Denisse Bender

Nutritional properties

Technological properties

17/01/2020 BOKU Vienna | Inst. of Food Technology | Denisse Bender 3

Introduction

Gluten Gluten-freevs.

• Baking quality• Viscoelastic

properties

Sensoryproperties

• Mainly composed out of starch and rice flour nutrient deficiencies

• Poor viscoelastic properties resembles a cake “batter” rather a dough

• Low volume, firm crumb and fast staling

17/01/2020 BOKU Vienna | Inst. of Food Technology | Denisse Bender 3

Batter/dough stability & ingredients

Wheat bread vs Gluten-free bread

yeastflour salt sugar water~ 55- 60%

yeastGF flour salt sugarwater

~ 100-110%

• Stable dough• Controlled by gluten

• Unstable batter• Controlled mainly by starch

starch protein

fat emulsifier hydrocolloid

Which/how many ingredients are needed for GF bread?

sourdough

17/01/2020 BOKU Wien | Inst. für Lebensmitteltechnologie | Denisse Bender 4

RyeLower gluten content

Baking ability strongly attributed to arabinoxylans (AX)

Network formation weaker than gluten formed by enogenous enzymes, AX und lowpH (Sourdough)

Alternatives?

Problems in GF Bread

No baking additive has been able to FULLY match gluten‘s performance

Promising: Imitate a rye bread-like structure

https://www.google.at/imgres?imgurl=http://i567.photobucket.com/albums/ss116/shiaopinghu/ccloseupsize17.jpg&imgrefurl=http://www.thefreshloaf.com/node/15577/pure-sourdough-rye-year-1939&docid=82ChiWDxEzcgLM&tbnid=CoZ5sPuh9lF_xM:&w=621&h=466&client=firefox-b-ab&bih=943&biw=1920&ved=0ahUKEwiwse3glvDOAhXI6RQKHV12CuoQxiAIAygB&iact=c&ictx=1

17/01/2020 BOKU Vienna | Inst. of Food Technology | Denisse Bender 4

• Increases µ and H2O absorption in dough

• Cross-linking of AXs

1Hartmann et al., 2005

Arabinoxylans (AXs)

Transfer principle to GF-breads

Oxidative gelation

Hemicellulose network

Oxidation of F.A.

DoughBread quality

Application in rye bread1:Next to gluten AX plays dual role

• Hemicelluloses

• Outer layer (bran) and endosperm cell walls ofcereals

What are arabinoxylans?

17/01/2020 BOKU Vienna | Inst. of Food Technology | Denisse Bender 6

AX extraction I- Methodology

solvents enzymes

Solvent extraction

Enzymatic extraction

Variables: Solvents, enzymes

Target output:• Extraction yield• Ferulic acid• Purity

Raw material: Rye bran

Fixed parameters2: • T= 65°C • t= 100 min• Concentration solvent =0.17M

2Bender et al. 2017a. Chem. Biol. Technol. Agric. 4(1).

Extraction

b,cd

b,c c

dd

a

d

c,da,b

c,d c,da

c,d d b,c

0

20

40

60

80

Lbf Lbh Lbpa Lbpe Lbpl Lbs Lbs* CS

Firm

ness

(N) /

REL

(%) Firmness (N) REL (%)

17/01/2020 BOKU Vienna | Inst. of Food Technology | Denisse Bender 7

Sourdough Technology-Methodology and Results

Buckwheat bread

Variables:• 7 isolated LAB• 1 commercial GF starter culture

(CS)

Bender et al. 2018a. Eur Food Res Tech. 244(6)

L. plantarum(Lbpl)

L. sanfranciscencis(Lbs)

L. sanfranciscencis*(Lbs*)

L. paralimentarius(Lbpa)

L. pentosus(Lbpe)

L. fermentum(Lbf)

Commercial starterculture (CS)

L. hammesii(Lbh)

SourdoughTechnology

* Type strain of the species

3,6

3,8

4

4,2

4,4

4,6

4,8

5

Sourdough Batter beforefermentation

Batter afterfermentation

pH

Lbf

Lbh

Lbpa

Lbpe

Lbpl

Lbs*

Lbs

CS

17/01/2020 BOKU Vienna | Inst. of Food Technology | Denisse Bender 8

Sourdough Technology-Methodology and Results6

Acids affects• proteins, starch and AXs• Enzymatic activity of endogenous enzymes• Softness of bread

Fermentation quotient Important for structure

Bread batter

SourdoughTechnology

Sour-dough

FlourSaltYeast

Sucrose

AX

Water

Formulation:

10,88

5,38

8,79

4,69

12,27

5,51 6,04

0

3

6

9

12

15

Con

trol

H2O

Na2

CO

3

Ca(

OH

)2

Pent

opan

H2O

+Pe

ntop

an

Ca(

OH

)2 +

Pent

opan

Firm

ness

[N]

BOKU Vienna | Inst. of Food Technology | Denisse Bender 9

Effect of different rye AXs –Results

17/01/2020

1,73

2,04

1,86 1,93

1,53

1,83

2,39

1,0

1,4

1,8

2,2

2,6

Con

trol

H2O

Na2

CO

3

Ca(

OH

)2

Pent

opan

Ca(

OH

)2 +

Pent

opan

H2O

+Pe

ntop

an

Spec

ific

volu

me

[cm

3 /g]

Control

H2O

Na2CO3

Ca(OH)2

Pentopan

H2O + Pentopan

Ca(OH)2 + Pentopan

Two-step extractionSuccessive extraction

Important factors:

AX properties• FA content• Molecular size• Branching degree

• Flour properties

Baking

BOKU Vienna | Inst. of Food Technology | Denisse Bender 10

Conclusion

17/01/2020

• Extraction will affect AX propertiesExtraction

• Strain selection and compatibility with flour arecrucial

SourdoughTechnology

• Breads mostly improved with AX addition• Can be used as a structure-forming agent• Effect delimited by AX properties

Bakingwith AX

AX

17/01/2020 BOKU Vienna | Inst. of Food Technology | Denisse Bender

Acknowledgements

11

StudentsMaster• Michaela Wimmer• Claudia Lechner• Giada Cavazzi• Michelangelo Calicchio• Sylvia Götschhofer• Matilde Biolchi• Elena Zand• Palma Szepesvári

Bachelor• Alicja Prazuch• Eva Grünling• Lisa Papp• Lydia Arifoglou• Johannes Hellerschmidt• Markus Regner• Simon Korn• Alexandra Zimmermann

Co-authors: • Dipl.-Ing. Vera Fraberger• Priv.-Doz. Dipl.-Ing. Dr.nat.techn. Konrad Domig• Ao.Univ.Prof. Dipl.-Ing. Dr.techn. Senad Novalin• Univ.Prof. Dr.Ing. Henry Jäger

17/01/2020 BOKU Vienna | Inst. of Food Technology | Denisse Bender 12

• Bender, D., Schmatz, M., S., N., Nemeth, R., Chrysanthopoulou, F., Tömösközi, S., Török, K., R., S., D’Amico, S., Schoenlechner, R. (2017a): Chemical and rheological characterization of arabinoxylanisolates from rye bran. Journal of Chemical and Biological Technologies in Agriculture 4:14-22.

• Bender, D., Nemeth, R., Wimmer, W., Götschhofer, S., Biolchi, M., Török, T., Tömösközi, S., D’Amico, S., Schoenlechner, R. (2017b): Optimization of Arabinoxylan Isolation from Rye Bran by AdaptingExtraction Solvent and Use of Enzymes. Journal of Food Science 82(11):2562-2568.

• Bender, D., Fraberger, V., Szepasvári, P., D’Amico, S., Tömösközi, S., Cavazzi, G., Jäger, H., Domig, K., Schoenlechner, R. (2018a): Effects of selected lactobacilli on the functional properties and stabilityof gluten-free sourdough bread. European Food Research and Technology doi: https://doi.org/10.1007/s00217-017-3020-1.

• Bender, D., Nemeth, R., Cavazzi, G., Turoczi, F., Schall, E., D'Amico, S., Török, K., Lucisano, M., Tömösközi, S., Schoenlechner, R. (2018b): Characterization of rheological properties of ryearabinoxylans in buckwheat model systems. Food Hydrocolloids 80, 33-41.

• Bender D., Regner M., D’Amico, S., Jäger H., Tömösközi S. and Schoenlechner R. (2018c): Effect ofarabinoxylan extraction on gluten-free sourdough-bread properties. Journal of Food Quality. https://doi.org/10.1155/2018/5719681.

• Nemeth, R., Bender, D., Jaksics, E., Cavazzi, G., Lango, B., D’Amico, S., Török, K., Schoenlechner, R., Tömösközi, S. (2018): Investigation of a hemicellulose network formation in millet flour modelsystems in order to improve the technological value of gluten-free bread. Food Hydrocolloids. Submitted.

• Zand, E., Bender, D.; D‘Amico, S., Tömösközi, S.; Schoenlechner, R. 2018. Optimization of gluten-freebuckwheat bread added with arabinoxylan and pyranose-2- oxidase. Die Bodenkultur. In preparation.

• bread. ÖGE Jahrestagung, 9- 10.11.2017, Vienna, Austria.

Publications (7)

Improving gluten-free bread by novel arabinoxylan networksSlide Number 2Batter/dough stability & ingredientsRyeSlide Number 5AX extraction I- MethodologySourdough Technology- �Methodology and ResultsSourdough Technology- �Methodology and Results6Slide Number 9Slide Number 10AcknowledgementsSlide Number 12