Effects of baking on polysaccharides in white bread fractions
1989
Westerlund, E. | Theander, O. | Andersson, R. | Aman, P.
White bread was baked at 210 degrees C for 22 or 35 min and divided into outer crust, inner crust and crumb fractions. The content and composition of water-soluble and insoluble dietary fibre polysaccharides were determined in these fractions and the dough by using a gas-liquid chromatographic method. Corresponding values for starch and 'resistant' starch were obtained by enzymic methods. Water-insoluble arabinoxylans were rendered partly extractable in Na acetate buffer during baking, whereas the arabinogalactan became less extractable. The total amount of arabinoxylans decreased in the order crumb to outer crust probably due to increasing degradation caused by more severe thermal conditions. The starch values also decreased in the same order due to formation of resistant and probably to chemically modified forms of starch. The former reaction prevailed in crumb, whereas the latter reaction caused a significant increase in non-starch glucans in outer crust. These polysaccharide modifications resulted in increased non-starch glucan content and decreased pentosan content in bread compared with dough,
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