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- Ziobro, Rafał, et al. Show all 6 Authors
- Food research international 2010 v.43 no.8 pp. 2045
- amylose; baking; breads; enzyme activity; gelatinization; hardness; molecular weight; pentosans; polymers; rye; solubility; temperature; texture; water content
- ... In case of rye wholemeal with low enzymatic activity, high bread volume is obtained in cases, when pentosan fraction contains many water extractable polymers, and there is an optimum ratio of water extractable pentosans to starch, which should be in the range 1:16–1:20. This is also accompanied by starch properties such as high amylose content, good swelling capacity (big swelling factor) and cons ...