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- Nowotna, Anna, et al. Show all 4 Authors
- Food chemistry 2018 v.253 pp. 156-163
- arabinoxylan; biopolymers; crosslinking; dough; fermentation; gases; hydrolysis; mixing; molecular weight; rye; rye protein; starch; viscosity
- ... The purpose of the work was to determine which processes occur during fermentation of rye dough beside progressive hydrolysis of biopolymers and production of gases, and also to determine which compounds are most responsible for them. The study was conducted with a specially modified dough containing starch, arabinoxylan preparations (non-modified, hydrolysed and cross-linked) and protein obtained ...
- Nowotna, Anna, et al. Show all 3 Authors
- Food chemistry 2016 v.192 pp. 991-996
- absorption; arabinoxylan; baking; breads; crosslinking; dough; flour; hydrolysis; molecular weight; rye; rye protein; starch; viscosity
- ... The role of water extractable arabinoxylan with varying molar mass and structure (cross-linked vs. hydrolyzed) in the structure formation of rye bread was examined using a model bread. Instead of the normal flour, the dough contained starch, arabinoxylan and protein, which were isolated from rye wholemeal. It was observed that the applied mixes of these constituents result in a product closely res ...