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- Nowotna, Anna, et al. Show all 4 Authors
- Journal of food science and technology 2016 v.53 no.3 pp. 1389-1398
- arabinoxylan; breadmaking; breadmaking quality; chromatography; colorimetry; dough; endo-1,4-beta-xylanase; molecular weight; pentoses; rye; viscosity; wheat
- ... Arabinoxylans (AXs) are an important component of wheat and rye dough. They bind water, contribute to the formation of viscous dough and improve the quality of bread. For the application of AX fractions in bread making process, it is useful to record a quality profile of wheat fractions compared to the quality profile of rye fractions under standardized conditions. In this work water and alkali ex ...
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