Influence of edible coatings on rye and rye-wheat bread quality
نویسندگان
چکیده
منابع مشابه
Effect of Hagberg Falling Number on Rye Bread Quality
Rye (Secale cereale L.) is one of the most important bread grains in colder parts of Europe and its importance has been rising recently. The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre. Conversely, rye baking performance is not as good as required. The baking quality is mainly affected by the activity of amylases measured as Ha...
متن کاملUnderstanding the Effect of Rye Chromatin in Bread Wheat
and Meinel, 1994; Moreno-Sevilla et al., 1995a; McKendry et al., 1996). The 1RS.1BL translocation is one of the Most experiments on 1RS translocations in wheat (Triticum aestimost frequently used alien introgressions in wheat vum L.) cannot separate the effects of introgressions of rye (Secale breeding programs throughout the world (Braun et al., cereale L.) chromosome arm from the absence of c...
متن کاملPostprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms
BACKGROUND Rye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs). METHODS Twenty-one (12 women) of 23 recru...
متن کاملCarboxylic Acids in Wheat, Rye and Barley
Organic acids from w heat ( Triticum aestivum), rye (Secale cereale), and barley (Hordeum vulgare, var. “G erbel” and “ Igri” ) were analysed by gas c h ro m a to g ra p h y -m ass spectrom etry. Two carboxylic acid fractions were obtained by chrom atography on Sephadex LH 20: frac tion A contained m ainly aliphatic acids, fraction B contained m ainly arom atic acids. The identified com pounds...
متن کاملQuantitative aspects of the metabolism of lignans in pigs fed fibre-enriched rye and wheat bread.
A diet rich in lignans has been suggested to be protective against a range of chronic diseases. The distribution and metabolic fate of lignans is, however, very poorly understood. We fed high-fibre wheat breads low in lignans (n 8) or high-fibre rye breads (n 9) rich in plant lignans to pigs for 58-67 d, and analysed the content of plant lignans and their metabolites in the diet, blood, bile, f...
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ژورنال
عنوان ژورنال: Ukrainian Journal of Food Science
سال: 2017
ISSN: 2310-1008,2409-4951
DOI: 10.24263/2310-1008-2017-5-1-11