The UV detector (λ = 280 nm) was used to check a distribution of UV-absorbing compounds. The calculations with selleck chemicals llc respect to molar mass averages (Mw, Mn) and polydispersity index (I = Mw/Mn) were determined using ASTRA 1.4 software (Wyatt, USA) and intrinsic viscosity [η] and root-mean-square radius (Rg) using TRISEC software (Viscotek, USA). Concentration were calculated using a dn/dc = 0.146 ml/g. These values were calculated for polysaccharide populations eluting between 11.0 and 17.5 ml. Although rye flour is a major component of the bread, it also contains some other minor ingredients. The baking procedure

used included an addition of salt, yeast and lactic acid (2.0%, 1.2% and 1.1%, respectively, on flour basis). Nevertheless, comparing the levels of WE-AX and WU-AX between flour and bread (dry mass basis), the differences are obvious (Table 1). In fact, they are somewhat larger, when based on the flour content in the bread. Since the minor constituents represent the same proportion in the bread their contribution will be further omitted. In the case of endosperm flour and bread, on average, the WE-AX content increased from 2.54% and 2.05% in flour to 2.82% and 2.27% in bread, respectively for hybrid and population rye cultivars (Table 1). For wholemeal flour and bread, it raised from 2.89% and 2.62% to 3.11% and 2.85%, respectively. Whilst, much greater Pexidartinib decrease in the WU-AX content was observed for both types of

flour and bread (from 1.73% and 1.44% in endosperm flour to 1.09% and 0.91% in endosperm bread and from 5.35% and 5.50% in wholemeal to 4.80% in both wholemeal breads). On average, the amounts of WU-AX hydrolysed during breadmaking, calculated as a difference between their contents in the flour and bread, accounted for 0.65 and 0.53/100 g of endosperm flour and bread, respectively for hybrid and population rye cultivars. The breadmaking of wholemeal bread science resulted in hydrolysis of 0.56 and 0.71 g of WU-AX. However, these values were greatly variable and ranged from 0.43 to 0.76 g and from 0.24 to 0.86 g, respectively for endosperm and wholemeal breads (Fig. 1). They made up 29–47% of native WU-AX present in

the endosperm flour and 5–15% of those in wholemeal (on average, 36% and 12%, respectively). Taking into account the corresponding mean values of AX recovered in WE fraction after breadmaking (0.28 and 0.22/100 g of endosperm bread and 0.22 and 0.23/100 g wholemeal bread), it could be calculated that the solubilised AX represented, on average, 43% and 42% of the total WU-AX population hydrolysed during breadmaking of endosperm bread and 39% and 33% in the case of wholemeal bread, respectively for hybrid and population rye cultivars. Again, the genetic variation in the amount of WU-AX solubilised during breadmaking was evident (Fig. 1). They constituted 8–13% and 4–13% of WE-AX fraction in the starting endosperm flours and wholemeals.