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Glycemic responses to frozen and non-frozen wheat rolls were studied in humans. The subjects were served each four test wheat rolls (fully baked‑non frozen – FBNF; fully baked and frozen – FBF; partly baked and frozen – PBF; and unfermented frozen dough, before proofing and baking – UFD). Blood glucose concentrations were measured at 0 min as well as at 15, 30, 45, 60, 90 and 120 min after the start...
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 ‘Dankowskie Złote’ and commercial rye flour type 720, that have higher amylolytic...
4 Austrian varieties of rye (‘Walstaudenroggen’, ‘Echo’, ‘Schlager’ and ‘Esprit’) and one Polish variety (‘Dańkowskie Złote’) were investigated. There were differences in grains composition as well as in starch properties. Among all varieties, the best one ‘Waldstaudenroggen’ was distinguished due to a high content of soluble carbohydrates, Iow level of amylose and high molecular mass of starch. Basing...
In the tubers of 5 potato cultivars (Darga, Irga, Jagoda, Fala, Lawina) cultivated in 1993 at the Agricultural University Experimental Station at Mydlniki near Cracow the contents of dry matter, nitrates and nitrites as affected by phosphorus fertilization rate, were determined. The content of nitrates was on average 199 mg/kg and of nitrites 1.83 mg/kg. The calculated values differed with respect...
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