Application of HPSEC with post column derivatization in examination of the influence of non-starch polysaccharides on retrogradation and resistant starch formation
Anna Łakomy , Krzysztof Buksa , Małgorzata Makarewicz , Renata Sabat , Anna Wywrocka-Gurgul
AbstractThe aim of this study was to examine the influence of non-starch polysaccharides on starch retrogradation and resistant starch formation in gluten-free bread. For this purpose, model gluten-free doughs consisting of basic ingredients: cereal strches, isolated and characterized non-starch polysaccharides, baking aid (yeast, sugar, and salt) and water were prepared and gluten-free bread was baked. After baking, the hardness of the bread crumb was examined on the day of baking and during 3 days of storage. Selected bread crumbs were characterized by HPSEC with post-column derivatization to examine the resistant starch formation.
|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 grant BM- 2712/2018/KTW|
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