Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread

被引：0

作者：

Emine Denli

R. Ercan

机构：

[1] Ankara University,

[2] Faculty of Agriculture,undefined

[3] Department of Food Engineering,undefined

[4] Diskapi,undefined

[5] Ankara 06110,undefined

[6] Turkey e-mail: edenli@hotmail.com Tel.: +90-312-3170550 ext. 1156 Fax: +90-312-3178711,undefined

来源：

European Food Research and Technology | 2001年 / 212卷

关键词：

Keywords Water-soluble pentosans; Water insoluble-pentosans; Water absorption; Bread Staling;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Water-soluble and water-insoluble pentosans extracted from wheat and water-soluble pentosans extracted from rye were added in concentrations of 0.5%, 1.0%, 1.5%, and 2.0% to flour samples having different qualities. The effects of these pentosans on the physical and technological properties of the dough and bread and bread staling were then determined. Results show that all three pentosans markedly increased the water absorption and loaf volume, and retarded bread staling. Water-soluble rye pentosans in particular showed the most desirable effects.

引用

页码：374 / 376

页数：2

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