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Effects of baking o...
Effects of baking on dietary fibre, with emphasis on beta-glucan and resistant starch, in barley breads
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- Djurle, Susanne (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences
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- Andersson, Annica (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences
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- Andersson, Roger (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences
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(creator_code:org_t)
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- Elsevier BV, 2018
- 2018
- Engelska.
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 79, s. 449-455
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Abstract
Ämnesord
Stäng
- 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.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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