TY - JOUR T1 - Retrogradation of rye starch pastes A1 - Anna Nowotna A1 - Krzysztof Buksa A1 - Halina Gambuś A1 - Rafał Ziobro A1 - Jan Krawontka A1 - Renata Sabat A1 - Artur Gryszkin JO - Acta Sci. Pol. Technol. Aliment VL - 6 IS - 4 SP - 95-102 Y1 - 2007 UR - https://www.food.actapol.net/volume6/issue4/9_4_2007.pdf SN - 1644-0730 KW - rye varieties, rye starch, pentosans, phosphorus, degree of retrogradation AB - 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). ER -