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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 ...