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| Nielsen, Merete Møller; Damstrup, Marianne Linde; Thomsen, Agnete Dal; Rasmussen, Søren Kjærgaard; Hansen, Åse. |
| Changes in phytic acid content, activity of phytase and α-amylase in rye breads were determined during rye bread making. The activity of phytase is highest in grain and flour whereas the activity in the sourdoughs is almost the half of the activity in the flour. The activity was unchanged in the dough after mixing and proofing. Degradation of phytic acid (IP6) into lower inositol-phosphates and free phosphate is almost completed during the production of rye bread with long fermentation time whereas the degradation is less completed when whole grains are included in the recipe. In rye bread made from milled rye (DB00), 99% of IP6 is degraded and IP3 becomes the dominating inositol-phosphate in this bread type presumably resulting in a high level of... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2006 |
URL: http://orgprints.org/9384/1/9384.pdf |
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| Steffan, Philipp; Borgen, Anders; Lazzaro, Mariaterresa; Backes, Gunter; Rasmussen, Søren Kjærgaard. |
| Utilising diverse populations instead of single line varieties is expected to lead to a number of advantages in cereal production. These include reduced epidemics of plant diseases, improved weed competition and better exploitation of soil nutrients, resulting in improved yield stability. However, a number of challenges must be met before diverse wheat populations can be introduced into commercial wheat production: one of these is the development of breeding technologies based on mass selection which enable breeders and farmers to improve specific traits in populations and maintain diversity at the same time. |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Cereals; Pulses and oilseeds Breeding; Genetics and propagation Crop health; Quality; Protection. |
| Ano: 2011 |
URL: http://orgprints.org/22183/7/22183.pdf |
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