Pentosan extraction from rye bran on pilot scale for application in gluten-free products

Arabinoxylan, a pentosan, is the most important thickening agent and key component in rye for bread making. The idea of the study was to use pentosans for future application in gluten-free bread. Arabinoxylans were extracted in laboratory and pilot scale. For pilot scale experiments three protease c...

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Veröffentlicht in:	Food hydrocolloids 2014-03, Vol.35, p.606-612
Hauptverfasser:	Mansberger, Alexander, D'Amico, Stefano, Novalin, Senad, Schmidt, Julia, Tömösközi, Sandor, Berghofer, Emmerich, Schoenlechner, Regine
Format:	Artikel
Sprache:	eng
Schlagworte:	Arabinoxylan Arabinoxylans Bread making Gluten proteins Pentosan isolate Rye bran
Online-Zugang:	Volltext
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