Pasting characteristics of rye starch with addition of non starch polysaccharides varying in their molecular mass
Krzysztof Buksa , Magdalena Krystyjan , Anna Nowotna , Rafał Ziobro
AbstractThe aim of the study was to examine the influence of arabinoxylan addition (varying in their molecular mass) on pasting characteristics of rye starch with a share of other dough components, under the conditions of rye bread baking. It was found that viscosity of the model doughs composed of starch, AX and protein increased during 1h of fermentation. Addition of not modified AX caused the highest viscosity of the dough. During fermentation the highest increase of viscosity was observed when not modified and cross-linked AX were added to the dough. The highest increase of maximum viscosity was observed for model doughs with addition of non-modified and cross-linked preparations, and viscosity increased with addition level. The lowest maximum viscosity was observed when hydrolyzed AX were used in the dough, and the viscosity decreased with increasing addition level.
|Publication size in sheets||0.5|
|Book||Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.|
|Keywords in English||rye starch, arabinoxylans, pasting characteristics|
|Finansowanie||This study was supported by Ministry of Science and Informatization grant Iuventus Plus – IP2011 005571.|
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