Application of model bread baking in the examination of the role and interactions of polysaccharides in bread

Krzysztof Buksa

Abstract

The 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.
Author Krzysztof Buksa (FoFT / DoCT)
Krzysztof Buksa,,
- Department of Carbohydrate Technology
Pages27-31
Publication size in sheets0.5
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
Languageen angielski
Score (nominal)5
Score sourcepublisherList
Citation count*
Additional fields
Udział procentowy100%
FinansowanieThis study was supported by scientific grants IP2011 005571 and DS./3709/1/KTW/2018
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