Hanne Masure

About her:

Hanne Masure holds a Master’s degree in Bioscience Engineering with a specialization in food technology from KU Leuven. After her graduation in 2014, she started a PhD at the Laboratory of Food Chemistry and Biochemistry at KU Leuven under supervision of prof. Jan Delcour. Her research is about the impact of different ingredients and additives on structure formation and crumb firming of gluten-free bread.

About her talk:

“Impact of egg white and soy protein on crumb firming in gluten-free breads based on rice flour or a mixture of cassava and potato starch”

Fast staling is considered a major issue regarding the quality of gluten-free bread. During this presentation, the underlying mechanisms of crumb firming in gluten-free bread, investigated over the course of six days storage, will be discussed.