JSTOR Daily

Modelling Water Absorption of Wheat Flour by Taking into Consideration of the Soluble Protein and Arabinoxylan Components

Damaged starch, protein and arabinoxylan (AX) content and composition have been related to water absorption (WA) in a large set of samples. We tested 20 modern bread wheat cultivars bred in Hungary, ...
JSTOR Daily

Variability in the Content of Water-Extractable and Water-Unextractable Non-Starch Polysaccharides in Rye Flour and Their Relationship to Baking Quality Parameters

The non-starch polysaccharide (NSP) content and composition of rye flours, differing in baking quality, were studied over three consecutive years at three locations. Rye flours were rich in ...