Effect of added pentosans isolated from wheat and rye grain on some properties of bread

Denli E., Ercan R.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.212, sa.3, ss.374-376, 2001 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 212 Sayı: 3
  • Basım Tarihi: 2001
  • Doi Numarası: 10.1007/s002170000281
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.374-376
  • Anahtar Kelimeler: water-soluble pentosans, water insoluble-pentosans, water absorption, bread staling, WATER-SOLUBLE PENTOSANS, FUNCTIONAL-PROPERTIES, INSOLUBLE PENTOSANS, CEREAL PENTOSANS, DOUGH, QUALITY, BAKING, GLUTEN, FLOURS
  • Ankara Üniversitesi Adresli: Hayır

Özet

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.