Advances in Baking Technology by W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. PDF

By W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)

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A substantial proportion of rye starch does not swell at this temperature. Consequently, the physical properties of rye dough depend mainly on water-binding substances and differ from those of wheat dough properties during dough mixing and fermentation. The basic protein network of wheat dough is more rigid and elastic as wheat gluten has rubber-like properties. In rye dough no continuous elastic network is present and water is bound mainly by soluble pentosans. The relative water absorption capacity of pentosans is much higher than that of wheat protein.

It can be supposed that there is a reciprocal relationship between falling number and maltose content in rye flours. 9, samples No. 2-9). It was confirmed when a negative correlation coefficient between falling number and flour acidity was found for these eight samples. 1. The effect of milling damage on the baking quality offlour has also been evident. The consequence of likely damage of one of the commercial samples (No. 1 in 29 RYE FLOUR, WHOLEMEAL BREADS AND RYE BREADS ~ ,v acidity ~ JV 'bO 0 0 ...

The effect is enhanced by higher extrusion temperature and by the addition of lactic acid. 8). , 1981 ). RYE FLOUR, WHOLEMEAL BREADS AND RYE BREADS 27 Many discussions have been had on the role of phytic acid or its salts that constitute a minor part of the kernel's outer layers, most of which are in the aleurone layer. 9 g/100 g. Phytic acid is myoinositol hexaphosphoric acid and due to six phosphoric acid parts bound in one molecule of phytic acid it has great binding capacity to calcium, iron, copper, magnesium, etc.

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