Chemical and rheological characterization of arabinoxylan isolates from rye bran

Denisse Bender,Maximilian Schmatz,Senad Novalin,Renáta Németh,Foteini Chrysanthopoulou,S. Tömösközi,Kitti Török,Regine Schoenlechner,Stefano D'Amico

Chemical and rheological characterization of arabinoxylan isolates from rye bran

2017

Denisse Bender
Maximilian Schmatz
Senad Novalin
Renáta Németh
Foteini Chrysanthopoulou
S. Tömösközi
Kitti Török
Regine Schoenlechner
Stefano D'Amico

Background Rye arabinoxylans (AXs) might be used as baking improvers for gluten-free (GF) bread. However, their extraction process still needs to be improved.

Keywords:

Agronomy
Rheology
Biology
Botany
Plant physiology
Bran
Arabinoxylan
rye bran
Gluten
Ferulic acid
plant biochemistry
Viscosity

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