Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking.

For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently reflect the baking properties of all rye flours present on the market.

Glycemic index and microstructure analysis of a newly developed fiber enriched cookie.

A diet with a high glycemic index (GI) is associated with an elevated risk for obesity or type 2 diabetes. We investigated the GI of a newly-developed fiber enriched cookie and characterized the microstructure of ingredients used. In a study with 26 non-diabetic healthy volunteers it was shown that the fiber enriched cookie has a GI of 58.

High hydrostatic pressure/temperature modeling of frankfurter batters.

The impact of high pressure/temperature treatment on structure modification and functional sensory properties of frankfurter batter was investigated. The degree of solubilization of meat proteins, particularly of myosin, was identified as a key process with significant effect on the batter's structural properties. The maximal solubilization level was at 200 MPa/40 °C IT for all formulations which was found to be treatment time dependent.

Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: technological properties of incubated egg yolk.

Impact of a direct incubation of egg yolk with phospholipase D (PLD) from Streptomyces chromofuscus was investigated with respect to its effect on rheological and emulsifying properties. Egg yolk has been shown to be a suitable substrate for incubation with PLD after a slight dilution with water (70/30, w/w). A considerable increase of egg yolk viscosity during incubation was observed correlating with formation of phosphatidic acid due to enzymatic activity.

Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: structural changes of egg yolk due to incubation.

The effects of a direct incubation of egg yolk (EY) by phospholipase D (PLD) with respect to EY structure and interface properties of oil-in-water (o/w)-emulsions prepared with this EY were investigated. PLD incubation of EY mainly converts phosphatidylcholine into phosphatidic acid (PA). EY structures were characterised using circular dichroism and scanning electron microscopy.

Preparation and characterization of multilayer coated microdroplets: droplet deformation simultaneously probed by atomic force spectroscopy and optical detection.

We report the preparation and characterization of multilayer coated droplets in an emulsion. Stability and control of mass transport across the interface are the key issues for such coated microdroplets. Shelf life of cosmetic, pharmaceutical, and food formulations can be improved by increasing stability.