Pasting characteristics of rye starch with addition of non starch polysaccharides varying in their molecular mass

Krzysztof Buksa , Magdalena Krystyjan , Anna Nowotna , Rafał Ziobro


The 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.
Author Krzysztof Buksa (FoFT / DoCT)
Krzysztof Buksa,,
- Department of Carbohydrate Technology
, Magdalena Krystyjan (FoFT / DoCT)
Magdalena Krystyjan,,
- Department of Carbohydrate Technology
, Anna Nowotna (FoFT / DoToC)
Anna Nowotna,,
- Department of Technology of Carbohydrates
, Rafał Ziobro (FoFT / DoCT)
Rafał Ziobro,,
- Department of Carbohydrate Technology
Publication size in sheets0.5
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 Englishrye starch, arabinoxylans, pasting characteristics
Internal identifierWTŻ/2013/133
Languageen angielski
Score (nominal)5
Citation count*
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FinansowanieThis study was supported by Ministry of Science and Informatization grant Iuventus Plus – IP2011 005571.
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