Showing Publication (HARTMANN 2005)

Hartmann G., Piber M., Koehler P. (2005) Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmaking. European Food Research and Technology 221:487-492

Abbreviation: HARTMANN 2005

Created on 2012-12-01 at 05:21PM EST

Updated on 2012-12-01 at 05:45PM EDT

Food Processing

This publication was used to obtain 6 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.82	Wheat	Wheat bread baking	0.06	0.05	mg/100 g fresh weight
1.79	Wheat	Wheat bread baking	0.0	0.0	mg/100 g fresh weight
0.68	Wheat	Wheat bread baking	0.0	0.0	mg/100 g fresh weight
1.08	Rye	Rye bread baking	0.04	0.05	mg/100 g fresh weight
1.24	Rye	Rye bread baking	0.0	0.0	mg/100 g fresh weight
1.09	Rye	Rye bread baking	0.0	0.0	mg/100 g fresh weight