Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). T...

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Hlavní autoři:	Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, Hanna Kowalska
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-03-01
Edice:	Applied Sciences
Témata:	rye flour swelling curve pentosans alpha-amylase activity rye bread
On-line přístup:	https://www.mdpi.com/2076-3417/14/7/2772
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