Rye flour enriched with arabinoxylans in rye bread making

Food Science and Technology International

Volumn 21, Issue 1, 2015, Pages 45-54

  Buksa, Krzysztof ^a   Nowotna, Anna ^a   Ziobro, Rafał ^a   Gambus̈, Halina ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

baking properties; Carbohydrates; cell wall polysaccharides; rye flour; starch; texture; water soluble arabinoxylans

Indexed keywords

BREADMAKING; CARBOHYDRATES; FOOD PRODUCTS; STARCH; TEXTURES;

ARABINOXYLANS; BAKING PROPERTIES; CELL WALL POLYSACCHARIDES; IN-WATER ABSORPTION; INSOLUBLE MATERIALS; LABORATORY METHODS; PHYSICAL AND CHEMICAL PROPERTIES; RYE FLOUR;

WATER ABSORPTION;

SECALE CEREALE;

ARABINOXYLAN; DEXTRIN; STARCH; WATER; XYLAN;

ANALYSIS; BREAD; CHEMISTRY; FLOUR; FOOD HANDLING; HARDNESS; HUMAN; PROCEDURES; SECALE; SOLUBILITY;

BREAD; DEXTRINS; FLOUR; FOOD HANDLING; HARDNESS; HUMANS; SECALE; SOLUBILITY; STARCH; WATER; XYLANS;

EID: 84914145892     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213504771     Document Type: Article

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