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Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread

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Abstract

 Water-soluble and water-insoluble pentosans extracted from wheat and water-soluble pentosans extracted from rye were added in concentrations of 0.5%, 1.0%, 1.5%, and 2.0% to flour samples having different qualities. The effects of these pentosans on the physical and technological properties of the dough and bread and bread staling were then determined. Results show that all three pentosans markedly increased the water absorption and loaf volume, and retarded bread staling. Water-soluble rye pentosans in particular showed the most desirable effects.

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Received: 14 March 2000

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Denli, E., Ercan, R. Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread. Eur Food Res Technol 212, 374–376 (2001). https://doi.org/10.1007/s002170000281

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  • DOI: https://doi.org/10.1007/s002170000281

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