Title: Physicochemical and Functional-Properties of Rye Nonstarch Polysaccharides .4. the Effect of High-Molecular-Weight Water-Soluble Pentosans on Wheat-Bread Quality in a Straight-Dough Procedure
Authors: Vanhamel, S ×
Cleemput, G
Delcour, Jan
Nys, M
Darius, PL #
Issue Date: May-1993
Series Title: Cereal Chemistry vol:70 issue:3 pages:306-311
Abstract: Addition of 2% high molecular weight rye water-soluble pentosans to European bread wheat flour greatly changed its rheological and functional breadmaking properties. When the rye fractions were added as dry powder, the changes in the mixograph curves were smaller than the changes of the fractions that were presoaked in water and then added. Under the latter conditions, the mixograph peak height and area under the curve were greatly increased. Response surface methodology showed that the loaf volume of breads obtained from wheat flour is strongly dependent on mixing time and water addition. The addition of the rye components as a fine powder to wheat flour increased the water-absorption level and the range of mixing times for obtaining a bread of constant loaf volume and crumb quality. At the same time, it was possible to incorporate more water and to mix for a longer time without impairing the dough-handling properties. In general, the loaf volume increased and the crumb structure was comparable to that of the control. When the high molecular weight water solubles from rye were presoaked and added as a solution, the range of mixing times and the water-absorption level again were increased. Mixing time and water-absorption level strongly influenced loaf volume. The rye components used in this study, therefore, obviously influenced the quality of the wheat flour.
ISSN: 0009-0352
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
Vanhamel 1993 Cereal Chem 70 306-311.pdf Published 1052KbAdobe PDFView/Open Request a copy

These files are only available to some KU Leuven Association staff members


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science