Original Article

Effect of Water Soluble Non-starch Polysaccharides from Rye on Characteristics of Wheat Dough and Properties of Wheat Bread

Year: 2025 | Month: December | Volume 18 | Issue 4

References (37)

1.Bushuk, W. and Winkler, C.A. 1957. Sorption of water vapor on wheat flour, starch, and gluten. Cereal Chem., 34(2): 73-86.

View at Google Scholar

2.Cawley, R.W. 1964. The role of Wheat Flour Pentosans in Baking II. - Effect of Added Flour Pentosans and other Gums on Gluten-Starch Loaves. J. Sci. Fd. Agric., 15: 834.

View at Google Scholar

3.Dhaliwal, A.S., Mares, D.J., Marshall, D.R. and Skerritt, J.H. 1988. Protein Composition and Pentosan Content in Relation to Dough Stickiness of 1B/1R Translocation Wheats. Cereal Chem., 65: 143-149.

View at Google Scholar

4.D’Appolonia, B.L. and Schwarz, P.B. 1992. Importance of Cereal Non-Starch Polysaccharides in End-Products. 9th International Cereal and Bread congress, Paris, pp. 43-55.

View at Google Scholar

5.D’Appolonia, B.L., Gilles, K.A. and Medcalf, D.G. 1970. Effect of Water-Soluble Pentosans on Gluten-Starch Loaves. Cereal Chem., 47: 194-204.

View at Google Scholar

6.El-wakeil, F.A., Abdel Akher, M., Awad, A.A. and Morad, M.M. 1975. Wheat Proteins and Pentosans, Their Isolation and their Effect on the Rheological Properties of Dough and Bread. Deutsche Lebensmittel-Rundschau, 71: 317-320.

View at Google Scholar

7.Girhammar, U. and Nair, B.M. 1992. Isolation, Separation and characterization of WSNSP from Wheat and Rye. Food Hydrocolloids, 6: 285-299.

View at Google Scholar

8.Girhammar, U. and Nair, B.M. 1995. Rheological Properties of Water Soluble Non-Starch Polysaccharides from Whole Grain Rye Flour. Food Hydrocolloids, 9(2): 133-140.

View at Google Scholar

9.Holas, J., Prihoda, J. and Kratochvil, J. 1992. Rye Flour and Bread. 9th International Cereal and Bread congress, Paris, pp. 121-127.

View at Google Scholar

10.Hoseney, R.C. 1984. Functional Properties of Pentosans in Baked Foods. Food Technology, pp. 114-117.

View at Google Scholar

11.Hoseney, R.C. and Faubion, J.M. 1981. A Mechanism for the Oxidative Gelation of Wheat Flour Water-Soluble Pentosans. Cereal Chem., 58: 421-424.

View at Google Scholar

12.ICC-Standard, 1984. Method for using the Brabender Amylograph. International Association for Cereal Science and Technology, No 126

View at Google Scholar

13.Inagaki, T. and Seib, P.A. 1992. Firming of Bread Crumb with Cross-Linked Waxy Barley Starch Substituted for Wheat Starch. Cereal Chem., 69: 321-325.

View at Google Scholar

14.Jelaca, S.L. and Hlynka, I. 1971. Water-Binding Capacity of Wheat Flour Crude Pentosans and Their Relation to Mixing Characteristics of Dough. Cereal Chem., 48: 211-222.

View at Google Scholar

15.Johansson, H. 1978. In 20th Nordic Cereal Congress. 24-26 may 1978, Malmö, Sweden, pp. 143-151.

View at Google Scholar

16.Johansson, H., Hall, O, Sellergren, E. and Thulin, L. 1971. Investigations on the compositions of water-soluble pentosans in flour and doughs of wheat and the effect of pentosanases on the machinability during dough development. J. of the Swedish Seed Association, 81: 282-301.

View at Google Scholar

17.Kim, S.K. and D’Appolonia, B.L. 1977. Effect of Pentosans on the Retrogradation of Wheat Starch Gels. Cereal Chem., 54: 150-160.

View at Google Scholar

18.Kulp, K. 1968. Enzymolysis of Pentosans of Wheat Flour. Cereal Chem., 45: 339-350.

View at Google Scholar

19.Kulp, K. 1968. Pentosans of Wheat Endosperm. Cereal Sci. Today, 13: 414-417, 426.

View at Google Scholar

20.Kühn, M.C. and Grosch, W. 1988. Influence of the Enzymatic Modification of the Non starchy Polysaccharide Fractions on the Baking Properties of Reconstituted Rye Flour. J. of Food Sci., 53: 889-895.

View at Google Scholar

21.McCleary, B.V., Gibson, T.S., Allen, H. and Gams, T.C. 1986. Enzymic Hydrolysis and Industrial Importance of Barley α-Glucans and Wheat Flour Pentosans. Starch/Stärke, 38: 433-437.

View at Google Scholar

22.Michniewicz, J., Biliaderis, C.G. and Bushuk, W. 1991. Effect of Added Pentosans on Some Physical and Technological Characteristics of Dough and Gluten. Cereal Chem., 68: 252-258.

View at Google Scholar

23.Michniewicz, J., Biliaderis, C.G. and Bushuk, W. 1992. Effect of added pentosans on some properties of wheat bread. Food Chem., 43: 251-257.

View at Google Scholar

24.Nair, B.M. 1977. Gas-Liquid Chromatographic Analysis of Amino Acids in Food Samples. J. Agric. Food Chem., 25: 614-620.

View at Google Scholar

25.Neukom, H. 1976. Chemistry and Properties of the Non- Starchy Polysaccharides (NSP) of Wheat Flour. Lebensm.- Wiss. u. -Technol., 9: 143-148.

View at Google Scholar

26.Neukom, H. and Markwalder, H.U. 1978. Oxidative Gelation of Wheat Flour Pentosans: A New Way of Cross-linking Polymers. Cereal Foods World, 23: 374-376.

View at Google Scholar

27.NMKL, 1977. Determination of moisture content of grains and of certain grain products. Nordic Committee on Food Analysis. No 13 2nd Edition.

View at Google Scholar

28.NMKL, 1987. Ash. Determination in Grain and Flour. Nordic Committee on Food Analysis. No 7 2nd Edition.

View at Google Scholar

29.Patil, S.K., Tsen, C.C. and Lineback, D.R. 1975. Water-Soluble Pentosans of Wheat Flour II. Characterization of Pentosans and Glycoproteins from Wheat Flour and Dough Mixed under Various Conditions. Cereal Chem., 52: 57-69.

View at Google Scholar

30.Peleg, M. 1979. Characterization of the Stress Relaxation Curves of Solid Foods. J. Food Sci., 44: 277-281.

View at Google Scholar

31.Pence, J.W., Elder, A.H. and Mecham, D.K. 1950. Preparation of Wheat Flour Pentosans for use in Reconstituted Doughs. Cereal Chem., 27: 60-66

View at Google Scholar

32.Persaud, J.N., Faubion, J.M. and Ponte, J.G. 1990. Dynamic Rheological Properties of Bread Crumb. II. Effects of Surfactants and Reheating. Cereal Chem., 67: 182-187.

View at Google Scholar

33.Ponte, J.G. Faubion, J.M. 1985. Rheology of Wheat Products. The American Association of Cereal Chemists, pp. 241- 273.

View at Google Scholar

34.Pyler, E.J. 1988. The Dough Mixing Process. Baking Science and Technology. Sosland Publishing Company, Third Edition, volume II, 589-624.

View at Google Scholar

35.Shelton, D.R. and D’Appolonia, B.L. 1985. Carbohydrate Functionality in the Baking Process. Cereal Foods World, 30: 437-442.

View at Google Scholar

36.Theander, O. and Åman, P. 1979. Studies on Dietary Fibers. 1: Analysis and Chemical Characterization of Water-Soluble and Water-Insoluble Dietary Fibers. Swedish J. Agric. Res., 9: 97-106.

View at Google Scholar

37.Yamada, Y. and Preston, K.R. 1992. Effects of Individual Oxidants on Oven Rise and Bread Properties of Canadian Short Process Bread. J. Cereal Sci., 15: 237-251.

View at Google Scholar

@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

66560428 - Visitors since April 13, 2019