Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights-Reference-Cited by-同舟云学术

Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights

Published:2024-01 Issue: Volume:432 Page:137199
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Fan,Li Tingting,Zhao Jiajia,Fan Mingcong,Qian Haifeng,Li Yan,Wang Li

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-making;Courtin;Journal of Agricultural and Food Chemistry,1999

5. Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough;Doring;Journal of Food Engineering,2015

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