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Nowotna A., Buksa K., Gambuś H., Ziobro R., Krawontka J., Sabat R., Gryszkin A., 2007. Retrogradation of rye starch pastes. Acta Sci.Pol. Technol. Aliment. 6 (4), 95-102

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Issue 6 (4) 2007 pp. 95-102

Anna Nowotna1, Krzysztof Buksa1, Halina Gambuś1, Rafał Ziobro1, Jan Krawontka1, Renata Sabat1, Artur Gryszkin2

Agricultural University of Cracow Wrocław University of Environmental and Life Science

Retrogradation of rye starch pastes

Abstract The retrogradation susceptibility of starch determines consumer suitability of food products rich in this polymer. Starch isolated from flour obtained from rye variety ‘Amilo’, which displays very low amylolytic activity, contains highest amounts of amylose and exhibits strong retrogradation susceptibility. Flour from rye ‘Dańkowskie Złote’ and commercial rye flour type 720, that have higher amylolytic activity in comparison to ‘Amilo’, contain starch with lower amounts of amylose and reduced retrogradation susceptibility. Wheat starch displays lower degree of retrogradation in comparison to rye, because of larger amounts of phosphorus (phospholipids).
Keywords: rye varieties, rye starch, pentosans, phosphorus, degree of retrogradation
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/9_4_2007.pdf

For citation:

MLA Nowotna, Anna, et al. "Retrogradation of rye starch pastes." Acta Sci.Pol. Technol. Aliment. 6.4 (2007): 95-102.
APA Nowotna A., Buksa K., Gambuś H., Ziobro R., Krawontka J., Sabat R., Gryszkin A. (2007). Retrogradation of rye starch pastes. Acta Sci.Pol. Technol. Aliment. 6 (4), 95-102
ISO 690 NOWOTNA, Anna, et al. Retrogradation of rye starch pastes. Acta Sci.Pol. Technol. Aliment., 2007, 6.4: 95-102.