The Experts below are selected from a list of 15 Experts worldwide ranked by ideXlab platform
Krzysztof Buksa - One of the best experts on this subject based on the ideXlab platform.
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application of model bread baking in the examination of arabinoxylan Protein complexes in Rye bread
Carbohydrate Polymers, 2016Co-Authors: Krzysztof BuksaAbstract:Abstract The changes in molecular mass of arabinoxylan (AX) and Protein caused by bread baking process were examined using a model Rye bread. Instead of the normal flour, the dough contained starch, water-extractable AX and Protein which were isolated from Rye wholemeal. From the crumb of selected model breads, starch was removed releasing AX-Protein complexes, which were further examined by size exclusion chromatography. On the basis of the research, it was concluded that optimum model mix can be composed of 3–6% AX and 3–6% Rye Protein isolate at 94–88% of Rye starch meaning with the most similar properties to low extraction Rye flour. Application of model Rye bread allowed to examine the interactions between AX and Proteins. Bread baked with a share of AX, Rye Protein and starch, from which the complexes of the highest molar mass were isolated, was characterized by the strongest structure of the bread crumb.
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Application of cross-linked and hydrolyzed arabinoxylans in baking of model Rye bread.
Food Chemistry, 2015Co-Authors: Krzysztof Buksa, Anna Nowotna, Rafał ZiobroAbstract:Abstract The role of water extractable arabinoxylan with varying molar mass and structure (cross-linked vs. hydrolyzed) in the structure formation of Rye bread was examined using a model bread. Instead of the normal flour, the dough contained starch, arabinoxylan and Protein, which were isolated from Rye wholemeal. It was observed that the applied mixes of these constituents result in a product closely resembling typical Rye bread, even if arabinoxylan was modified (by cross-linking or hydrolysis). The levels of arabinoxylan required for bread preparation depended on its modification and mix composition. At 3% Protein, the maximum applicable level of poorly soluble cross-linked arabinoxylan was 3%, as higher amounts of this preparation resulted in an extensively viscous dough and diminished bread volume. On the other hand highly soluble, hydrolyzed arabinoxylan could be used at a higher level (6%) together with larger amounts of Rye Protein (3% or 6%). Further addition of arabinoxylan leads to excessive water absorption, resulting in a decreased viscosity of the dough during baking and insufficient gas retention.
Rafał Ziobro - One of the best experts on this subject based on the ideXlab platform.
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Application of cross-linked and hydrolyzed arabinoxylans in baking of model Rye bread.
Food Chemistry, 2015Co-Authors: Krzysztof Buksa, Anna Nowotna, Rafał ZiobroAbstract:Abstract The role of water extractable arabinoxylan with varying molar mass and structure (cross-linked vs. hydrolyzed) in the structure formation of Rye bread was examined using a model bread. Instead of the normal flour, the dough contained starch, arabinoxylan and Protein, which were isolated from Rye wholemeal. It was observed that the applied mixes of these constituents result in a product closely resembling typical Rye bread, even if arabinoxylan was modified (by cross-linking or hydrolysis). The levels of arabinoxylan required for bread preparation depended on its modification and mix composition. At 3% Protein, the maximum applicable level of poorly soluble cross-linked arabinoxylan was 3%, as higher amounts of this preparation resulted in an extensively viscous dough and diminished bread volume. On the other hand highly soluble, hydrolyzed arabinoxylan could be used at a higher level (6%) together with larger amounts of Rye Protein (3% or 6%). Further addition of arabinoxylan leads to excessive water absorption, resulting in a decreased viscosity of the dough during baking and insufficient gas retention.
Anna Nowotna - One of the best experts on this subject based on the ideXlab platform.
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Application of cross-linked and hydrolyzed arabinoxylans in baking of model Rye bread.
Food Chemistry, 2015Co-Authors: Krzysztof Buksa, Anna Nowotna, Rafał ZiobroAbstract:Abstract The role of water extractable arabinoxylan with varying molar mass and structure (cross-linked vs. hydrolyzed) in the structure formation of Rye bread was examined using a model bread. Instead of the normal flour, the dough contained starch, arabinoxylan and Protein, which were isolated from Rye wholemeal. It was observed that the applied mixes of these constituents result in a product closely resembling typical Rye bread, even if arabinoxylan was modified (by cross-linking or hydrolysis). The levels of arabinoxylan required for bread preparation depended on its modification and mix composition. At 3% Protein, the maximum applicable level of poorly soluble cross-linked arabinoxylan was 3%, as higher amounts of this preparation resulted in an extensively viscous dough and diminished bread volume. On the other hand highly soluble, hydrolyzed arabinoxylan could be used at a higher level (6%) together with larger amounts of Rye Protein (3% or 6%). Further addition of arabinoxylan leads to excessive water absorption, resulting in a decreased viscosity of the dough during baking and insufficient gas retention.
R. C. Hoseney - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical and functional properties of Rye nonstarch polysaccharides. II. Impact of a fraction containing water-soluble pentosans and Proteins on gluten-starch loaf volumes
Cereal Chemistry, 1991Co-Authors: Jan A. Delcour, S. Vanhamel, R. C. HoseneyAbstract:Rye water-soluble Protein-pentosan fractions improve the volume of gluten-starch loaves. Ferulic acid residues of the water-soluble pentosans of Rye or wheat were not involved in the interactions leading to larger loaf volumes because removal of these moieties or the addition of an excess of ferulic acid in the baking formula did not impair the role of the Rye Protein-pentosan material in gluten-starch systems. The action of the nonstarch polysaccharides probably is related to an increase in dough viscosity
Jan A. Delcour - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical and functional properties of Rye nonstarch polysaccharides. II. Impact of a fraction containing water-soluble pentosans and Proteins on gluten-starch loaf volumes
Cereal Chemistry, 1991Co-Authors: Jan A. Delcour, S. Vanhamel, R. C. HoseneyAbstract:Rye water-soluble Protein-pentosan fractions improve the volume of gluten-starch loaves. Ferulic acid residues of the water-soluble pentosans of Rye or wheat were not involved in the interactions leading to larger loaf volumes because removal of these moieties or the addition of an excess of ferulic acid in the baking formula did not impair the role of the Rye Protein-pentosan material in gluten-starch systems. The action of the nonstarch polysaccharides probably is related to an increase in dough viscosity
