Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

@article{BoskovHansen2002ChangesID,
  title={Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making},
  author={H. Boskov Hansen and Mette Findal Andreasen and Merete M{\o}ller Nielsen and Lone Melchior Larsen and Bach Knudsen and and Anne S. Meyer and Lars Bager Christensen and {\AA}se Hansen},
  journal={European Food Research and Technology},
  year={2002},
  volume={214},
  pages={33-42}
}
Abstract. The content and composition of dietary fibre (DF), phenolic acids and ferulic acid dehydrodimers as well as the activity of endogenous enzymes were measured in freeze-dried samples of rye wholemeal, dough and bread during the rye bread-making process. Activities of α-amylase, β-xylosidase, α-arabinofuranosidase, and cinnamoyl esterase(s) were found in extracts of wholemeal and in dough after mixing and proofing, whereas activity of endo-xylanase was only found in the wholemeal. As a… Expand
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