The use of vital gluten strengthens flours with low gluten content and improves dough properties. Different wheat varieties, wheat qualities and wheat mixtures during production cause different functionalities of vital gluten, which complicates a targeted application. The thesis elucidated the structure and functionality, as well as their correlation, and identified simple and fast methods for predicting the expected functionality.
| Date of Completion | 30 Apr 2021 |
|---|
| Original language | English |
|---|
| Awarding Institution | - Technical University of Munich
|
|---|
| Supervisor | Katharina Scherf (Supervisor) |
|---|