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Content and Molecul...
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Andersson, RogerSwedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
(författare)
Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread
- Artikel/kapitelEngelska2009
Förlag, utgivningsår, omfång ...
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2009-02-16
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American Chemical Society (ACS),2009
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American Chemical Society,2024
Nummerbeteckningar
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LIBRIS-ID:oai:slubar.slu.se:28199
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https://res.slu.se/id/publ/28199URI
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https://doi.org/10.1021/jf801280fDOI
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Språk:engelska
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Sammanfattning på:engelska
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Ämneskategori:ref swepub-contenttype
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Ämneskategori:art swepub-publicationtype
Anmärkningar
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Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6%, followed by fructan (4.1%). During baking of whole-grain rye bread, only small changes in total content of arabinoxylan, arabinogalactan, and beta-glucan occurred, while the content of resistant starch increased and the content of fructan decreased in a baking-method-dependent manner. The molecular-weight distribution of extractable arabinoxylan in the flour was analyzed with a new method and ranged from 4 x 10(4) to 9 X 10(6) g/mol, with a weight average molecular weight of about 2 x 10(6) g/mol. During crisp bread making, only a limited degradation of arabinoxylan molecular weight was detected, while a notable degradation was observed in sour-dough bread. The molecular weight of extractable beta-glucan in the whole-grain rye flour ranged from 10(4) to 5 x 10(6) g/mol, with a weight average molecular weight of 0.97 x 10(6) g/mol. During bread making, the molecular weight of the beta-glucan was substantially degraded.
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Biuppslag (personer, institutioner, konferenser, titlar ...)
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Fransson, GunnelSwedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science(Swepub:slu)50834
(författare)
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Åman, PerSwedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science(Swepub:slu)46851
(författare)
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Sveriges lantbruksuniversitetInstitutionen för livsmedelsvetenskap
(creator_code:org_t)
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Sveriges lantbruksuniversitet
Sammanhörande titlar
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Ingår i:Journal of Agricultural and Food Chemistry: American Chemical Society (ACS)57, s. 2004-20080021-85611520-5118
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