کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190069 | 963523 | 2007 | 9 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestion The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestion](/preview/png/1190069.png)
The behaviour and susceptibility to degradation of a high molecular weight (HMW) and low molecular weight (LMW) barley β-glucan in white bread during manufacture and in vitro digestion were investigated. The incorporation of both HMW and LMW barley β-glucan resulted in stiffer dough, lowered loaf volume and height compared to the control. The HMW barley β-glucan caused the greatest loss of dough and bread quality. Breads with HMW and LMW barley β-glucan exhibited attenuated reducing sugars release (RSR) over a 300 min in vitro digestion compared to the control, with generally no difference between the breads. HMW barley β-glucan was degraded during bread manufacture; however, degradation of the LMW barley β-glucan was not apparent. An in vitro digestion did not result in any further degradation of the molecular weight (MW) of either barley β-glucan.
Journal: Food Chemistry - Volume 102, Issue 3, 2007, Pages 889–897