Arabinoxylan content and characterisation throughout the bread-baking process-Reference-Cited by-同舟云学术

Arabinoxylan content and characterisation throughout the bread-baking process

Published:2015-05-08 Issue:8 Volume:50 Page:1911-1921
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kiszonas Alecia M.¹,Fuerst E. Patrick²,Luthria Devanand³,Morris Craig F.¹

Affiliation:

1. USDA-ARS Western Wheat Quality Laboratory; Washington State University; E-202 Food Quality Building Pullman WA 99164-6394 USA

2. Department of Crop and Soil Sciences; College of Agricultural, Human, and Natural Resource Sciences; Washington State University; Pullman WA 99164-6420 USA (affiliated with the USDA-ARS Western Wheat Quality Laboratory)

3. USDA-ARS Beltsville Human Nutrition Research Center; 10300 Baltimore Blvd BARC-EAST Beltsville MD 20705 USA

Funder

USDA CSREES AFRI

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference29 articles.

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2. Relationships among grain hardness, pentosan fractions, and end-use quality of wheat;Bettge;Cereal Chemistry,2000

3. Oxidative gelation measurement and influence on soft wheat batter viscosity and end-use quality;Bettge;Cereal Chemistry,2007

4. Arabinoxylans and endoxylanases in wheat flour bread-making;Courtin;Journal of Cereal Science,2002

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