Article ID Journal Published Year Pages File Type
4515874 Journal of Cereal Science 2013 8 Pages PDF
Abstract
Increasing amount of soluble arabinoxylans in rye flour type 720 was going along with greater volume of bread and decreasing in crumb hardness. Hydrolyzed arabinoxylans (LP HYD) improves greatly the crumb texture of bread in contrast to LP CR showing only a low effect.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
The influence of native and modified arabinoxylan preparations on baking properties of rye flour
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