The fate of Î²-glucan during bread-making

A.A.M. Andersson; R. Andersson; P. Ãman

The fate of Î²-glucan during bread-making

äºDietary fibre components and functions

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A.A.M. Andersson

A.A.M. Andersson Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden

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R. Andersson

R. Andersson Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden

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P. Ãman

P. Ãman Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden

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Page Range:: 127â134

DOI:: https://doi.org/10.3920/978-90-8686-622-9_008

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Barley, oat bran and rye breads were baked to study the effect of type of flour (sifted or whole-meal), mixing and fermentation time of the dough, yeast addition, oven-baking and particles size of added oat bran on molecular weight of Î²-glucan. Average molecular weights and molecular weight distributions were analysed with a calibrated high-performance size-exclusion chromatography system with calcofluor detection, specific for Î²-glucan. In the barley doughs and breads it was shown that calcofluor average molecular weight of Î²-glucan decreased with increasing mixing and fermentation time of the dough. The distribution of molecular weight changed from unimodal in the flours to polymodal in the doughs and breads. The use of whole-meal flour resulted in higher molecular weights of Î²-glucan than for sifted flour, while yeast-addition and oven-baking had no effect on molecular weight of Î²-glucan. In the oat bran breads it was also shown that increasing fermentation time decreased the molecular weight of Î²-glucan. This effect was however not as pronounced as the effect of particle size of added oat bran. A small particle size resulted in lower molecular weight of Î²-glucan than a larger particle size. In the rye crisp breads with added oat bran concentrate the effect of mixing and fermentation time was the same as for the other breads.

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Dietary fibre components and functions

ISBN:: 9789086866229

åºçç¤¾:: Wageningen Academic

å°å·åºçæ¥æ:: 24 Oct 2007

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The fate of Î²-glucan during bread-making

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