Evidence for the Involvement of Arabinoxylan and Xylanases in Refrigerated Dough Syruping

The relationship between syruping in refrigerated doughs upon prolonged storage and different aspects of arabinoxylan (AX) hydrolysis was investigated using Triticum aestivum xylanase inhibitor (TAXI) and different xylanases in the dough formula. Dough characteristics were evaluated with strong emph...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2005-09, Vol.53 (19), p.7623-7629
Hauptverfasser:	Courtin, Christophe M, Gys, Wouter, Gebruers, Kurt, Delcour, Jan A
Format:	Artikel
Sprache:	eng
Schlagworte:	arabinoxylan Biological and medical sciences Bread Carbohydrates - analysis Cereal and baking product industries Chromatography, Gel cold storage Cold Temperature dough Endo-1,4-beta Xylanases - metabolism endo-1,4-beta-xylanase enzyme activity Food industries food quality food storage Food Technology Fundamental and applied biological sciences. Psychology refrigerated dough syruping refrigeration storage quality Viscosity Xylans - metabolism
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