Thekla Alpers

About her:

Thekla Alpers studied at the Technical University of Munich and holds a M.Sc. degree in Food Technology and Biotechnology. She is currently working on her PhD thesis at the Chair of Brewing and Beverage technology at the Technical University of Munich, where she works as a Research Associate. She focusses on the impact of yeast fermentation on the elongational behaviour of wheat dough.

About her talk:

"On traces of yeast – Exploring the structure-functionality of yeast metabolites by fundamental extensional and shear rheology"

This presentation will give an overview on the strain-dependent effect of yeast metabolites on dough matrix properties. Specifically shear and extensional rheology properties were assessed.