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

Journal of the Science of Food and Agriculture

Volumn 91, Issue 3, 2011, Pages 469-479

  Cyran, Malgorzata R ^a   Ceglinska, Alicja ^b  

^a PLANT BREEDING AND ACCLIMATIZATION INSTITUTE NATIONAL RESEARCH INSTITUTE   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Arabinoxylans; Dietary fibre; Endosperm rye bread; Extract viscosity; Wholemeal rye bread

Indexed keywords

AMYLASE; ARABINOXYLAN; GLUCAN 1,4 ALPHA GLUCOSIDASE; PEPTIDE HYDROLASE; STARCH; XYLAN;

ARTICLE; BREAD; CEREAL; CHEMISTRY; CLASSIFICATION; DIETARY FIBER; ENDOSPERM; FLOUR; GENETICS; HYBRIDIZATION; METABOLISM; RYE; SPECIES DIFFERENCE; VISCOSITY;

ALPHA-AMYLASES; BREAD; CEREALS; DIETARY FIBER; ENDOSPERM; FLOUR; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HYBRIDIZATION, GENETIC; PEPTIDE HYDROLASES; SECALE CEREALE; SPECIES SPECIFICITY; STARCH; VISCOSITY; XYLANS;

SECALE CEREALE;

EID: 78651062604     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4208     Document Type: Article

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