One important property of the pento

One important property of the pentosans is their ability to increase the water-binding capacity of a flour and thus the baking absorption. The next table shows the effect of the addition of pentosans on the stating rate of bread at 20°C. Pentosans increased the overall time constant for the bread, that is, they decreased the rate constant or the rate of bread firming with the effect exerted by the water-insoluble pentosans being more pronounced than that of the water-soluble pentosans.

ผลลัพธ์ (แอฟริกา) 1:

Een belangrike eienskap van die pentosans is hul vermoë om die water-bindende kapasiteit van 'n blom en dus die bak opname verhoog. Die volgende tabel toon die effek van die toevoeging van pentosans op die vermelding van koers van die brood by 20 ° C. Pentosans verhoog die algehele tydkonstante vir die brood, dit is, hulle verminder die tempo konstant of die tempo van brood verstewiging met die uitwerking wat uitgeoefen word deur die water onoplosbare pentosans om meer uitgesproke is as dié van die water-oplosbare pentosans.