Download e-book for iPad: Advances in Baking Technology by W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E.

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

ISBN-10: 0751400556

ISBN-13: 9780751400557

ISBN-10: 1489972560

ISBN-13: 9781489972569

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Additional resources for Advances in Baking Technology

Sample text

Hence, the final structure of rye crumb is not based on a network of proteins but on solidified gel of polysaccharides. In connection with the very important role of polysaccharides in crumb structure of rye products, the effect of amylases in rye flour and grain is more pronounced. In general, as in all other cereals, ~-amylase activity is low, but a-amylase activity is higher in rye flour than in wheat; a-amylase activity in rye endosperm increases with the ripening of grain, rising especially quickly in the final days of ripening.

Most of all it depends on the quality of starch, proper amylolytic activity, and soluble pentosans content and quality. While tests of starch damage and amylolytic activity have been well known for many years, determination of pentosans is not yet accepted as a standard characteristic of rye baking quality, despite the fact that it was proved to be of similar importance as amylolytic activity (Fischer and Orlando, 1990). Neither has the determination of water absorption of rye flour been considered a usual standard characteristic till now.

A. (1990) Handbook ofBreadmaking Technology. Elsevier, London. Sugden, D. (1991) Implications ofTkac and Timm wheat pre-process, the flour millers' view, Milling Flour Feed, 184(3), 32-38. Further reading Grains and Oi/seeds: Handling, Marketing, Processing. 2nd edn (1975) Canadian International Grains Institute, Winnipeg. World Grain. (1983-1991) Sosland Publishing Company, Kansas City, MO. 2 Rye flour, wholemeal breads and rye breads J. PRIHODA, J. HOLAS and J. 1 World rye production In comparison with other cereals, rye is produced in smaller quantities, and can be grown in regions with a cooler climate and on soils of lower fertility.

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

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