Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)-Reference-Cited by-同舟云学术

Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)

Published:2012-06-25 Issue:26 Volume:60 Page:6507-6514
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Juan¹,Kang Ji¹,Wang Li¹,Li Zhen¹,Wang Ren¹,Chen Zheng Xing¹,Hou Gary G.²

Affiliation:

1. School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China

2. Wheat Marketing Center, 1200 N.W. Naito Parkway, Suite 230, Portland, Oregon 97209, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf301195k

Reference51 articles.

1. The Science of Doughs and Bread Quality

2. Health Benefits of Whole Grain Phytochemicals

3. Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

4. Prospective Study of Dietary Fiber, Whole Grain Foods, and Small Intestinal Cancer

5. Whole grain phytochemicals and health

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