Partial purification of components in rye water extractables which improve the quality of oat bread

• Published in: Journal of cereal science Vol. 79; pp. 141 - 147
• Main Authors: Pauly, Anneleen, Delcour, Jan A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2018
• Subjects: anion exchange chromatography; arabinoxylan; batters; breads; dough; Gluten-free/oat bread; Ion exchange chromatography; Loaf volume; loaves; oats; proteins; rye; viscoelasticity; Water-extractable components; CEC; MM; SDS; Loaf volume; E590; dm; PAGE; E440; Gluten-free/oat bread; Water-extractable components; Ion exchange chromatography; Tris; MWCO; AEC

Unlike wheat bread, the dough of which has a visco-elastic network and high gas-holding capacity, oat bread generally has a low volume and a dense structure. We showed earlier that including rye water-extractable components in an oat bread batter recipe increases loaf volume by ca. 30% (Pauly and De...