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The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.

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Text
TitleInfo (ID = T-1)
Title
The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.
SubTitle
PartName
PartNumber
NonSort
Identifier (displayLabel = ); (invalid = )
ETD_2384
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100
Language (objectPart = )
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eng
Genre (authority = marcgt)
theses
Subject (ID = SBJ-1); (authority = RUETD)
Topic
Food Science
Subject (ID = SBJ-2); (authority = ETD-LCSH)
Topic
Rye flour
Subject (ID = SBJ-3); (authority = ETD-LCSH)
Topic
Baked products
Abstract
In recent years, greater emphasis has been placed on the health benefits of whole grains. Studies have shown that whole grains are a source of fiber, reduce the risk of cardiovascular disease, diabetes and stroke and may help achieve weight loss. Rye, a cereal typically consumed as a whole grain, possesses such benefits.
Arabinoxylans are non-starch polysaccharides comprised of a β-(1,4) linked D-xylopyranosyl backbone with α-L-arabinofuranose units attached as side residues via the α-(1,3) and/or α-(1,2) linkages. These compounds are found in whole grain and are particularly high in whole grain rye flour. These compounds are purported to contributor to the many health benefits associated with whole grain rye. While there are many health benefits attributed to arabinoxylans, they greatly impact dough rheology and baking by binding water, softening the dough and altering gluten functionality.
The removal or alteration of a portion of the arabinoxylans via water extraction or enzymatic degradation will change their functionality significantly. This has been demonstrated in wheat systems including wheat doughs and wheat breads but fewer studies have been conducted utilizing whole grain rye flour in whole grain rye doughs and low moisture baked goods such as cookies. Therefore, it is hypothesized that the chemical structure of arabinoxylans in whole grain rye flour will affect the product attributes of low moisture baked goods such as cookies.
The hypothesis can be tested by characterizing whole grain rye flour arabinoxylans which have been water extracted or enzymatically degraded with a variety of enzymes including Bacillus subtilis, Aspergillus niger and arabinofuranosidase. In model dough systems, it is evident that the use of the enzyme Bacillus subtilis produces a dough which requires less water and is less viscous vs. a control. In a model cookie system, the addition of Bacillus subtilis produces a cookie with a larger geometry. The Aspergillus niger and arabinofuranosidase show some differences vs. the control sample using these test methods as well.
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electronic resource
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xii, 128 p. : ill.
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Ph.D.
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Includes bibliographical references (p. 122-127)
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by Michelle Denine Beaver
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Beaver
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Michelle Denine
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1970-
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Michelle Denine Beaver
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Ho
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Chi-Tang
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chair
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Advisory Committee
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Chi-Tang Ho
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Hartman
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Thomas
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internal member
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Thomas G. Hartman
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Huang
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Qingrong
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Qingrong Huang
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King
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Alan
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outside member
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Advisory Committee
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Alan H. King
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Rutgers University
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Graduate School - New Brunswick
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school
OriginInfo
DateCreated (point = ); (qualifier = exact)
2010
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2010-01
Place
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xx
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Title
Rutgers University Electronic Theses and Dissertations
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ETD
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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NjNbRU
Identifier (type = doi)
doi:10.7282/T3R211JK
Genre (authority = ExL-Esploro)
ETD doctoral
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The author owns the copyright to this work.
Copyright
Status
Copyright protected
Notice
Note
Availability
Status
Open
Reason
Permission or license
Note
RightsHolder (ID = PRH-1); (type = personal)
Name
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Beaver
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Michelle
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2010-01-04 19:00:04
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Michelle Beaver
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Rutgers University. Graduate School - New Brunswick
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Author Agreement License
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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