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231224s2015 xx |||||o 00| ||eng c |
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|a 10.1177/1082013213504771
|2 doi
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|a pubmed25n0771.xml
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|a (DE-627)NLM231302827
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|a (NLM)24082006
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Buksa, Krzysztof
|e verfasserin
|4 aut
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| 245 |
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|a Rye flour enriched with arabinoxylans in rye bread making
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|c 2015
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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| 500 |
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|a Date Completed 19.07.2016
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|a Date Revised 02.12.2014
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.
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| 520 |
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|a The aim of the study was to investigate physical and chemical properties of preparations of water soluble arabinoxylans (arabinoxylan-enriched flour) obtained by industrial method and their derivatives (obtained by hydrolysis and cross-linking of aranbinoxylans), as well as their impact on baking properties of rye flours. Additionally, these results were compared with highly purified arabinoxylans prepared by laboratory method and well characterized in the literature. Flour enriched with arabinoxylans was obtained by industrial method involving air separation of flour particles. It was characterized by 8.6% arabinoxylan content, lack of insoluble material and substantial residue (67%) of starch and dextrins. The addition of all industrial method preparations in amount of 10% (i.e. approx. 1% water soluble arabinoxylans), to rye flours resulted in an increase in water absorption, bread volume and decrease in hardness of the bread crumb and the effect was especially strong in the case of flour type 720. Due to the easiness of isolation procedure, industrial method preparation could be advised as an improver for rye bread making
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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Carbohydrates
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|a baking properties
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|a cell wall polysaccharides
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|a rye flour
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|a starch
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|a texture
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|a water soluble arabinoxylans
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|a Dextrins
|2 NLM
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| 650 |
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|a Xylans
|2 NLM
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| 650 |
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|a Water
|2 NLM
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| 650 |
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|a 059QF0KO0R
|2 NLM
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| 650 |
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|a Starch
|2 NLM
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| 650 |
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|a 9005-25-8
|2 NLM
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| 650 |
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|a arabinoxylan
|2 NLM
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| 650 |
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7 |
|a 9040-27-1
|2 NLM
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| 700 |
1 |
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|a Nowotna, Anna
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Ziobro, Rafał
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Gambuś, Halina
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 21(2015), 1 vom: 01. Jan., Seite 45-54
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
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|g volume:21
|g year:2015
|g number:1
|g day:01
|g month:01
|g pages:45-54
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| 856 |
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|u http://dx.doi.org/10.1177/1082013213504771
|3 Volltext
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|d 21
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