Arabinoxylan–starch–protein interactions in specially modified rye dough during a simulated baking process

Krzysztof Buksa , Magdalena Krystyjan

Abstract

The purpose of this work was to investigate the kinds of processes that occur during baking of rye dough, and also to investigate which compounds are most associated with these. The study was conducted with a specially-modified dough containing starch, arabinoxylan preparations and protein obtained from rye wholemeal. Despite the same consistency of the dough samples, their pasting and rheological properties depended on the amount of arabinoxylans and their apparent molar mass. Partial breakdown of high molar mass arabinoxylan-protein and arabinoxylan-arabinoxylan complexes during baking was confirmed in the modified doughs. Heat-induced structural changes of high molar mass complexes influenced competitive hydration among starch, arabinoxylan and protein. Partial breakdown of complexes in samples containing cross-linked arabinoxylan was associated with high degrees of starch swelling at the baking stage. Small changes in complexes during baking from samples containing hydrolysed arabinoxylan were associated with limited swelling, desirable in high-quality bread crumb formation.
Author Krzysztof Buksa (FoFT / DoCT)
Krzysztof Buksa,,
- Department of Carbohydrate Technology
, Magdalena Krystyjan (FoFT / DoCT)
Magdalena Krystyjan,,
- Department of Carbohydrate Technology
Journal seriesFood Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)
Issue year2019
Vol287
Pages176-185
Publication size in sheets0.5
Keywords in EnglishModified dough, Modelled bread, Arabinoxylan, Modified arabinoxylans, Starch, Rye protein, Amylograph, Rheology
ASJC Classification2700 General Medicine; 1106 Food Science; 1602 Analytical Chemistry
DOIDOI:10.1016/j.foodchem.2019.02.077
URL https://www.sciencedirect.com/science/article/pii/S0308814619304005/pdfft?md5=59e421db16f358aa58ef2d4553d08c1b&pid=1-s2.0-S0308814619304005-main.pdf
Internal identifierWTŻ/2019/57
Languageen angielski
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Arabinoxylan–starch–protein interactions in specially modified rye dough during a simulated baking process 2,37 MB
Score (nominal)200
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 2.17; WoS Impact Factor: 2018 = 5.399 (2) - 2018=5.488 (5)
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FinansowanieThis study was supported by the Polish Ministry of Science and Higher Education as a research grant Iuventus Plus – IP2011 005571 and as a grant DS.-3709/KTW/2018.
Udział procentowyKrzysztof Buksa - 95% ; Magdalena Krystyjan - 5%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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