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The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method

Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed baking method. The aim of this study was to examine...

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Principais autores: Angelika Bieniek, Krzysztof Buksa
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-08-01
Serier:Foods
Fag:
rye flour
arabinoxylan
postponed baking
rye bread
cross-linked arabinoxylan
Online adgang:https://www.mdpi.com/2304-8158/13/16/2482
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