Elke K. Arendt
University College Cork
446 Papers
2.4K Citations
Elke K. Arendt is an academic researcher from University College Cork. The author has contributed to research in topics: Chemistry & Gluten free. The author has an hindex of 78, co-authored 424 publications. Previous affiliations of Elke K. Arendt include University of Hohenheim & National University of Ireland.
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Papers
Modelling the effects of orange pomace using response surface design for gluten-free bread baking.
TL;DR: In this paper, a mathematical design was created; three variables were identified from preliminary tests (water (85-100% flour weight, OP 0-8% flour weight and proofing time 35-100min) as being crucial in the development of acceptable bread.
High pressure-treated sorghum flour as a functional ingredient in the production of sorghum bread
TL;DR: In this paper, the application of high-pressure processing of sorghum batters was investigated in order to evaluate the potential of pressure-treated sorghumm as a gluten replacement in the production of Sorghum breads.
A comparative study of gluten-free sprouts in the gluten-free bread-making process
Stefan W. Horstmann,Jonas J. Atzler,Mareile Heitmann,Emanuele Zannini,Kieran M. Lynch,Elke K. Arendt +5 more
TL;DR: In this paper, seven types of sprouts (amaranth, brown millet, corn, lentil, lupin, pea, quinoa) were milled and characterised with respect to their compositional and functional properties.
Gluten free beer – A review
TL;DR: In this paper, a review summarises legislation for labeling of gluten free products and compares state-of-the-art techniques in gluten content determination, including precipitation and enzymatic hydrolysis.
Fundamental studies on the reduction of salt on dough and bread characteristics
TL;DR: In this article, the effect of salt reduction on a wide range of dough and bread characteristics is addressed, from a fundamental and practical perspective, and the impact of an incremental reduction of salt, from current usage levels (1.2%) to 0.6, 0.3% and 0% addition, was considered.