Dynamics of reducing sugar changes in scald of rye flour
Kreicbergs, V. | Karklina, D. | Brence, E. | Kunkulberga, D. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
The level of starch degradation in a rye scald is characterised by the amount of reducing sugars. The concentrations of reducing sugars were determined by a photometrical method. The dynamic of reducing sugar forming was analyzed during the first two hours after hot water was added to rye meal. During this period continuous growth of reducing sugar is not observed - it decreases from the 15th to the 30th minute. When using heat-stable enzyme preparation for the scald making in the first 15 minutes, the rate of reducing sugar forming is much higher, but the total content of reducing sugars in scald increases a little.
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