Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high‐molecular‐weight arabinoxylan, starch and protein
Identifieur interne : 001868 ( Main/Exploration ); précédent : 001867; suivant : 001869Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high‐molecular‐weight arabinoxylan, starch and protein
Auteurs : Malgorzata R. Cyran [Pologne] ; Alicja Ceglinska [Pologne]Source :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2011-02.
English descriptors
Abstract
BACKGROUND: To verify the viscous potential of rye bread made from population and hybrid cultivars, the overall extract viscosities (EVs) of endosperm and wholemeal breads (EBs and WMBs respectively) were assessed using extractants of different pH. Also, arabinoxylan‐dependent EV (AX‐EV) was determined after combined action of starch‐ and protein‐degrading enzymes.
Url:
DOI: 10.1002/jsfa.4208
Affiliations:
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