文章基本信息

标题：CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES
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作者：Anna Nowotna ; Halina Gambuś ; Peter Liebhard 等
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2006
卷号：5
期号：1
页码：87-96
出版社：Agricultural University of Poznan Press
摘要：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, low level of amylose and high molecular mass of starch. Basing on those permises it was found, that the mentioned above properties, influenced high quality of rye variety. Despite growing in different climatical conditions, the Polish variety ‘Dańkowskie Złote’ did not differ in the analysed features from the Austrian ones.
关键词：carbohydrate fractions, starch, rye varieties