Gluten-free (GF) baking goods attract more and more attention due to the increasing number of people suffering from celiac disease (CD) and non-celiac wheat sensitivity. So far huge technological challenges arise for the production of GF doughs since these recipes

do not match the unique baking performance of wheat. Gluten, as a stabilizing protein in wheat dough, is mainly responsible for the outstanding viscoelastic properties and baking quality of bread. In contrast, in a GF dough, the gluten network needs to be replaced

by the addition of hydrocolloids, alternative proteins, fat or emulsifiers.

An interesting approach to improve GF bread properties is the application of cereal arabinoxylans (AX), which have a key role in

enhancing baking performance in gluten-containing and gluten-free doughs. AXs are known to form a secondary network by crosslinking with each other or other polymers (e.g. proteins) during fermentation. This network can be further supported by crosslinking enzymes. Studying AX- protein network properties could be a promising approach for structuring GF doughs, while

overcoming nutritional disadvantages. For that purpose, a specific raw material selection and fractionation focused on these target compounds (proteins, AX) has to be performed first. Especially oat represents a particularly suitable raw material due to its high

dietary fiber and protein content. Therefore, the aim of this master thesis is to characterize different oat varieties based on their protein, AX and phenolic acids content with the aim of selecting suitable species for arabinoxylan and protein extraction.