The main aim of this master thesis is to improve bread formulations based mainly on (pseudo)-cereals by addition of arabinoxylans. Selected sourdough starter cultures will be used to achieve required conditions for baking. Thereby, activation of enzymes from (pseudo)-cereals by pH reduction will promote dough formation and enhance baking quality in various ways. Results will be available for publication.

Beginning / Duration: Immediately, Practical work: 5 months, including 1 Month at the Budapest University of Technology and Economics (expenses will be paid for)

Requirements:
-Good english skills
-Lab skills would be beneficial

Language: German/ English

Location: Department of Food Technology, BOKU, Vienna