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Titolo:
Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads
Autore:
Ragaee, SM; Campbell, GL; Scoles, GJ; McLeod, JG; Tyler, RT;
Indirizzi:
Univ Saskatchewan, Dept Appl Microbiol & Food Sci, Saskatoon, SK S7N 5A8, Canada Univ Saskatchewan Saskatoon SK Canada S7N 5A8 skatoon, SK S7N 5A8, Canada Univ Saskatchewan, Dept Anim & Poultry Sci, Saskatoon, SK S7N 5A8, Canada Univ Saskatchewan Saskatoon SK Canada S7N 5A8 skatoon, SK S7N 5A8, Canada Univ Saskatchewan, Dept Plant Sci, Saskatoon, SK S7N 5A8, Canada Univ Saskatchewan Saskatoon SK Canada S7N 5A8 skatoon, SK S7N 5A8, Canada Agr & Agri Food Canada, Res Branch, Swift Current, SK S9H 3X2, Canada Agr & Agri Food Canada Swift Current SK Canada S9H 3X2 SK S9H 3X2, Canada
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 5, volume: 49, anno: 2001,
pagine: 2446 - 2453
SICI:
0021-8561(200105)49:5<2446:SOR(CL>2.0.ZU;2-Z
Fonte:
ISI
Lingua:
ENG
Soggetto:
SOLUBLE NONSTARCH POLYSACCHARIDES; HAMSTERS MESOCRICETUS-AURATUS; FUNCTIONAL-PROPERTIES; WHEAT FLOURS; WINTER RYE; ARABINOXYLANS; DOUGH; CHOLESTEROL; PENTOSANS; QUALITY;
Keywords:
rye; extract viscosity; water-extractable arabinoxylan; bread-making; digesta viscosity;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
43
Recensione:
Indirizzi per estratti:
Indirizzo: Tyler, RT Univ Saskatchewan, Dept Appl Microbiol & Food Sci, 51 Campus Dr,Saskatoon, SK S7N 5A8, Canada Univ Saskatchewan 51 Campus Dr Saskatoon SK Canada S7N 5A8 anada
Citazione:
S.M. Ragaee et al., "Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads", J AGR FOOD, 49(5), 2001, pp. 2446-2453

Abstract

Five rye lines exhibiting a wide range of extract viscosities were evaluated for the theological and baking properties of their flours, individually and in blends with hard red spring wheat flour. Commercial cultivars of ryeand triticale were included in the study as controls. Extract viscosities of rye flours were higher than those of corresponding wholemeals, indicating shifting of water-extractable arabinoxylan into flour during roller milling. Falling numbers of the rye flours correlated positively with their extract viscosities in the presence (r = 0.73, p < 0.05) or absence (r 0.65, p < 0.05) of an enzyme inhibitor. Farinograms revealed the weakness of rye and triticale flours compared to wheat flour. Extract viscosities of rye flours were negatively correlated (r = -0.65, p < 0.05) with mixing tolerance index and positively correlated (r 0.64,p < 0.05) with dough stability, suggesting a positive impact of extract viscosity on dough strength. Extract viscosity was negatively correlated (r = -0.74, p < 0.05) with loaf volume and specific volume (r = -0.73, p < 0.05) and positively correlated (r = 0.73, p < 0.05) with loaf weight of rye/wheat bread. Overall, the results indicated that 30% of flour from high or low extract viscosity rye could be incorporated into rye/wheat breads without seriously compromising bread quality. Inclusion of rye, particularly high extract viscosity rye, in chick dietsseriously impeded growth performance and feed efficiency. Part of the arabinoxylan survived bread-making and exerted an effect on chicks, although substantially lower digesta viscosities were observed in chicks fed rye breaddiets than in those fed rye wholemeals.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/11/20 alle ore 16:22:17