Aylin Sahin

About her:

Aylin did her under- and postgraduate studies in Bioprocess Engineering at TU Munich. During her studies, she worked as a student researcher at Fraunhofer IVV in the Department of Food processing and technology. Aylin is working as a PhD-student on the reduction of sugar in sweet bakery products at University College Cork in Ireland under the supervision of Prof. Elke Arendt.

About her talk:

“Gluten-free product development: Farinograph as a useful tool to determine water absorption” (Brabender)

The market of gluten-free products with quality characteristics similar to wheat is growing. Water is an important parameter in the development of gluten-free bread. Brabender developed a new tool, the FarinoAdd-S300, to adjust water contents in gluten-free systems. The application of this new attachment for the Farinograph and correlations to gluten-free bread quality parameters are presented.