Der Einfluß des Zusatzes von Hemicellulosen auf die Fließeigenschaften von Weizenmehlteig

The water adsorption capacity of a dough consisting of wheat flour was increased linearly by the addition of water-insoluble hemicelluloses (xylane, mannane etc.) extracted from beech-wood pulp using soda lye (a by-product of viscose fiber production). The investigation of this finding by viscosity measurements revealed two reasons for the higher water uptake: 1) a higher kneading resistance of the dough, and 2) a gel-regeneration of the kneaded dough during the dough-rest.

Herrn Prof. Dr. Josef Schurz zum 60. Geburtstag gewidmet.