Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high-molecular-weight arabinoxylan, starch and protein

Abstract

In some cases the structure of WE AXs is a more important determinant of AX-EV than their content in rye bread. Nevertheless, both factors influence AX-EV, which may reflect the viscosity of the human small intestine after rye bread consumption, related to some beneficial metabolic effects. Therefore AX-EV can be a preliminary parameter for selection towards high-viscosity bread.

Effect of rye bread enriched with tomato pomace on fat absorption and lipid metabolism in rats fed a high‐fat diet

“…by viscous or gel-forming soluble fibre. 39,40 A recent study also found that insoluble fibre can increase faecal energy excretion in growing mice. 41 Yet it is not only fibre that can affect intestinal lipid absorption.…”

“…Similarly, in the study conducted by Mildner‐Szkudlarz and Bajerska, the intake of mixed bread enriched with 6% dried powdered skins of grape by‐products significantly increased faecal fat, decreasing the apparent digestion of fat . The reduction of lipid absorption in the small intestine may be caused by soluble fibre, particularly by viscous or gel‐forming soluble fibre . A recent study also found that insoluble fibre can increase faecal energy excretion in growing mice .…”

Soluble and cell wall‐bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability

“…Rye grains were conditioned to 12% moisture at room temperature for 24 h before milling using a Quadrumat Senior mill (Brabender Instruments, Duisburg, Germany). The grains were milled into wholemeal and endosperm flours with extraction rates of 96–98% and 57–64%, respectively . Each endosperm flour was obtained by standard milling, i.e.…”

Monosaccharide spectrum of arabinoxylane fraction of grain winter rye different genotypes

“…Чаще всего содержание пентозанов определяют посредством изучения признака вязкости водного экстракта (ВВЭ) зернового шрота, который стал важным экспериментальным показателем как для определения хлебопекарных качеств ржи, так и для выявления кормовых достоинств зерна. Показано наличие высокой корреляции между содержанием водорастворимых пентозанов (арабиноксиланов) и вязкостью экстракта зерна ржи [1,5].…”