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      Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking

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          Abstract

          For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently reflect the baking properties of all rye flours present on the market. A further problem is the continuing climate change, which affects compound composition in rye. So far, these bread defects can only be corrected by process engineering (e.g., extended dough resting). Therefore, it is necessary to characterize the main determinants of the quality defects prior to the baking process in order to predict baking quality and not waste raw material, energy, and time. In this study, it was found that the water accessibility of starch for gelatinization and its partial inhibition by certain components play a major role in baking quality. Specifically, high amounts of insoluble nonstarch-polysaccharides (NSPSs) and a hindered denaturation of proteins seem to be an indication and reason for poor baking quality. However, traditional quantitative analysis of the ingredients and properties of the rye milling products (e.g., falling number, protein content, amylographic data) does not allow any reliable conclusions about rye flour suitability for use as bread rye. It can be concluded that more complex compositional aspects (e.g., complexation of compounds) need to be characterized for future quality control of rye.

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          Most cited references51

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          The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

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            Regulation of the mitochondrial tricarboxylic acid cycle.

            Recent years have seen considerable advances in our understanding of the particular physiological roles of the constituent enzymes of the tricarboxylic acid (TCA) cycle. Despite acquiring a fairly comprehensive overview of the functional importance of these proteins relatively little is known concerning how this important pathway is regulated. In this review we concentrate on the mitochondrial reactions since this organelle is the only one in which a full cycle can, at least theoretically, operate. We summarize what is known about the regulation of the enzymes of the pathway both from historical kinetic studies as well as discussing more recent transcriptional and proteomic studies and our enhanced understanding of subcellular compartmentation within the context of metabolic regulation. Copyright © 2013 Elsevier Ltd. All rights reserved.
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              Gelatinization and solubility of corn starch during heating in excess water: new insights.

              Starch gelatinization is associated with the disruption of granular structure causing starch molecules to disperse in water. This study was designed to examine starch granules as they were heated in water, and their resulting morphological, structural, and solubility traits. The results indicate that starch gelatinization is a more complex process than the previously suggested order-to-disorder transition. The energy absorbed by the granules facilitates the rearrangement or formation of new bonds among molecules prior to the temperatures normally associated with the melting of amylopectin crystallites during gelatinization. It is also evident that amylose plays an important role during the initial stages of corn starch gelatinization.
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                Author and article information

                Journal
                Foods
                Foods
                foods
                Foods
                MDPI
                2304-8158
                19 December 2020
                December 2020
                : 9
                : 12
                : 1900
                Affiliations
                [1 ]Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; marie.oest@ 123456chemie.uni-hamburg.de
                [2 ]German Institute of Food Technologies (DIL) e. V., Prof.-von-Klitzing-Str. 7, 49610 Quakenbrueck, Germany; U.Bindrich@ 123456dil-ev.de
                [3 ]Institute for Food and Environmental Research (ILU) e. V., Papendorfer Weg 3, 14806 Bad Belzig, Germany; alexander.voss@ 123456ilu-ev.de (A.V.); dr.heinz.kaiser@ 123456t-online.de (H.K.)
                [4 ]Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
                Author notes
                [* ]Correspondence: rohn@ 123456tu-berlin.de ; Tel.: +49-30-314-72583
                Author information
                https://orcid.org/0000-0002-5009-8830
                Article
                foods-09-01900
                10.3390/foods9121900
                7765839
                33352657
                fe64554f-c8d7-431e-835a-4f627865bfd5
                © 2020 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 18 November 2020
                : 16 December 2020
                Categories
                Article

                rye,dry-baking,bread defects,nonstarch-polysaccharides,proteins

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