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

Denli E., Ercan R.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.212, no.3, pp.374-376, 2001 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 212 Issue: 3
  • Publication Date: 2001
  • Doi Number: 10.1007/s002170000281
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.374-376
  • Keywords: 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 University Affiliated: No

Abstract

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.