Search: WFRF:(Andersson Annica) >
Effects of baking o...
Effects of baking on dietary fibre, with emphasis on beta-glucan and resistant starch, in barley breads
-
- Djurle, Susanne (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences
-
- Andersson, Annica (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences
-
- Andersson, Roger (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences
-
(creator_code:org_t)
-
- Elsevier BV, 2018
- 2018
- English.
-
In: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 79, s. 449-455
- Related links:
-
https://res.slu.se/i...
-
show more...
-
https://doi.org/10.1...
-
show less...
Abstract
Subject headings
Close
- In this study, 50% sifted barley flour from six different varieties and 50% refined wheat flour was used to bake bread. The flour mixture and the bread crumb and crust were analysed for content and composition of total dietary fibre, arabinoxylan, fructan, beta-glucan, starch and resistant starch. Total dietary fibre content and extractability were not changed significantly by bread making. The extractability of mixed linkage (1 -> 3), (1 -> 4)- beta-D-glucan (beta-glucan) increased with baking, while the average molecular weight of beta-glucan decreased. However in one variety, SW 7, higher average molecular weight was maintained and a different pattern was apparent in the molecular weight distribution. SLU 7 is thereby promising for inclusion in bread where a higher molecular weight of beta-glucan is preferred, especially since the content of beta-glucan in SLU 7 is high. The resistant starch formed positively correlated with amylose content. The high amylose variety yielded 2.9% resistant starch in the bread crumb, making an important contribution to total dietary fibre. (C) 2017 Elsevier Ltd. All rights reserved.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Publication and Content Type
- ref (subject category)
- art (subject category)
Find in a library
To the university's database