Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread-Reference-Cited by-同舟云学术

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Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread

Published:2024-08-30 Issue:36 Volume:72 Page:20056-20063
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kulathunga Jayani¹²,Whitney Kristin³,Simsek Senay¹³^ORCID

Affiliation:

1. Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, United States

2. Department of Multidisciplinary Studies, Faculty of Urban and Aquatic Bioresources, University of Sri Jayewardenepura, Nugegoda 10100, Sri Lanka

3. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c05380

Reference40 articles.

1. The bread making process of ancient wheat: A semi-structured interview to bakers

2. Sensory qualities of whole wheat pan bread—influence of farming system, milling and baking technique

3. Milling and Baking: History

4. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

5. Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process

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