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Effects of location and year on technological quality and pentosan content in rye
rye technological quality pentosans variety year location
2014/3/7
Four year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three diffe...
Characteristics of Pentosan in Polished Wheat Flour and Its Improving Effects on Breadmaking
pentosan polished wheat flours bread microscopy gas chromatography
2008/4/20
Eight fractions of polished flours were prepared by gradually polishing soft-type whole-wheat grains using a rice-polisher. The gluten matrix of doughs and breads made from polished flours was broken ...