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- Andersson, Roger; Fransson, Gunnel; Tietjen, Markus; Aman, Per
- Journal of agricultural and food chemistry 2009 v.57 no.5 pp. 2004-2008
- rye flour, etc ; fiber content; molecular weight; whole grain foods; breads; food analysis; food composition; dietary fiber; polysaccharides; resistant starch; Show all 10 Subjects
- ... Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6%, followed by fructan (4.1%). During baking of whol ...
- Loponen, Jussi; Kanerva, Paivi; Zhang, Chonggang; Sontag-Strohm, Tuula; Salovaara, Hannu; Ganzle, Michael G.
- Journal of agricultural and food chemistry 2009 v.57 no.2 pp. 746-753
- rye flour, etc ; sourdough; dough development; proteolysis; prolamins; carbohydrate metabolism; pentosans; sourdough bread; size exclusion chromatography; enzyme-linked immunosorbent assay; baking quality; food quality; starter cultures; lactic acid bacteria; Show all 14 Subjects
- ... The assortment and quality of bakery products designed for celiac patients may be improved by designing whole grain ingredients with low residual prolamin contents. The main objective of this study was to evaluate the extent of prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs (GRSDs). Size-exclusion chromatography analyses, the fate of fluorescent prolamin, and immunolo ...