Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One

The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the therma...

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Detalles Bibliográficos
Autores principales: Stępniewska, Sylwia, Cacak-Pietrzak, Grażyna, Szafrańska, Anna, Ostrowska-Ligęza, Ewa, Dziki, Dariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704087/
https://www.ncbi.nlm.nih.gov/pubmed/34947195
http://dx.doi.org/10.3390/ma14247603

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704087/
https://www.ncbi.nlm.nih.gov/pubmed/34947195
http://dx.doi.org/10.3390/ma14247603

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