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Supplement Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems

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Supplement

Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems

Renáta Németh

1*

, Rebeka Fekete-Papp

1

, Krisztina Orosz

1

, Edina Jaksics

1

, Marietta Klaudia Juhászné Szentmiklóssy

1

, Kitti Török

1

, Sándor Tömösközi

1

1 Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, H-1111 Budapest, Műegyetem rkp. 3, Hungary

* Corresponding author, e-mail: nemeth.renata@vbk.bme.hu

Fig. S1 Micro-doughLAB parameters (A: Maximum consistency; B: Dough development time; C: Stability; D: Degree of softening) of native and model dough systems without AX (base dough and Red-Ox), and in case of AX addition (1% and 3% AX) and AX

incorporation (1% and 3% AX + Red-Ox)

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Curriculum Vitae Péter Pál Pach August 2021

2019– head of the MTA-BME Lendület Arithmetic Combinatorics Research group 2017– Department of Computer Science and Information Theory, Budapest University of Technology and

Curriculum Vitae

• 2001–: Budapest University of Technology and Economics, Faculty of Elec- trical Engineering and Informatics, Department of Computer Science and Information Theory,

1902-1987

Head of the Department, of Food Chemistry and Technology, former dean of the Faculty of Chemical Engineering, honorary president of the Hungarian Scientific Society