Application of model bread baking in the examination of the role and interactions of polysaccharides in bread
AbstractThe purpose of this study was to show how specially modified (modelled) dough could be prepared and used for investigation of the role and interactions of polysaccharides in the processes taking place during fermentation and bread-baking. The main issues related to the isolation of basic components of dough such as starch, non-starch polysaccharides and proteins were presented. The importance of molecular characterization of basic dough components at different phases of bread making as well as techniques of model bread characterization was also shown.
|Publication size in sheets||0.5|
|Book||Řápková Radmila, Hinková Andrea, Čopíková Jana, Šárka Evžen (eds.): Proceedings of the 15th International Conference on Polysaccharides - Glycoscience : 13-15 November 2019, Prague, Czech Republic, Proceedings of the ... International Conference on Polysaccharides-Glycoscience : ... Prague, Czech Republic, 2019, Czech Chemical Society, ISBN 978-80-88307-04-4|
|Finansowanie||This study was supported by scientific grants IP2011 005571 and DS./3709/1/KTW/2018|
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