The effect of soluble pentosans isolated from rye grain on staling of bread
1987; Elsevier BV; Volume: 25; Issue: 4 Linguagem: Inglês
10.1016/0308-8146(87)90010-0
ISSN1873-7072
AutoresMieczysław Jankiewicz, J. Michniewicz,
Tópico(s)Enzyme Production and Characterization
ResumoThe water-soluble pentosans isolated from rye grain were added to wheat dough. Their effect on staling of bread was evaluated on the basis of the changes in bread crumb compressibility as well as in the contents of water-extractable sugars and resistance of the starch system to alpha-amylase during 6 days storing of the bread. In the presence of water-soluble pentosans the process of starch retrogradation was much slower. The digestibility of starch in bread crumb by alpha-amylase was lower also. In the case of bread containing the increased pentosan contents, i.e. rye and wheat-rye breads, the enzymatic method should not be applied for studying the staling process. The interaction of starch and pentosans plays an important role in retarding the starch retrogradation process.
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