International Journal of Molecular Sciences | |
How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers? | |
Allah Rakha1  Per Åman2  | |
[1]Department of Food Science, Swedish University of Agricultural Sciences, Box, 7051, S-75007 Uppsala, Sweden | |
关键词: whole grain rye; porridge making; arabinoxylan; fructan; β-glucan; molecular weight; | |
DOI : 10.3390/ijms12053381 | |
来源: mdpi | |
【 摘 要 】
Extractable dietary fiber (DF) plays an important role in nutrition. This study on porridge making with whole grain rye investigated the effect of rest time of flour slurries at room temperature before cooking and amount of flour and salt in the recipe on the content of DF components and molecular weight distribution of extractable fructan, mixed linkage (1→3)(1→4)-β-
【 授权许可】
CC BY
© 2011 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190049469ZK.pdf | 238KB | download |