Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

Food Chemistry

Volumn 192, Issue , 2016, Pages 991-996

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

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Cross linked arabinoxylan; Hydrolyzed arabinoxylan; Model bread; Molar mass of arabinoxylan rye starch; Rye protein

Indexed keywords

HYDROLYSIS; PROTEINS; STARCH; WATER ABSORPTION;

ARABINOXYLANS; GAS RETENTION; ROLE OF WATER; STRUCTURE FORMATIONS;

FOOD PRODUCTS;

ARABINOSE; ARABINOXYLAN; FERULIC ACID; GALACTOSE; GLUCOSE; MANNOSE; STARCH; XYLOSE; CROSS LINKING REAGENT; PLANT PROTEIN; WATER; XYLAN;

ARTICLE; BREAD; CHEMICAL COMPOSITION; CROSS LINKING; DOUGH; FOOD COMPOSITION; HYDROLYSIS; PROTEIN ISOLATION; ROOM TEMPERATURE; RYE FLOUR; VISCOSITY; WATER ABSORPTION; WATER CONTENT; ANALYSIS; CHEMISTRY; COOKING; FLOUR; FOOD HANDLING; MOLECULAR WEIGHT; PROCEDURES; SECALE;

SECALE CEREALE;

BREAD; COOKING; CROSS-LINKING REAGENTS; FLOUR; FOOD TECHNOLOGY; HYDROLYSIS; MOLECULAR WEIGHT; PLANT PROTEINS; SECALE; VISCOSITY; WATER; XYLANS;

EID: 84938316244     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.104     Document Type: Article

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