Effect of Dough Mixing on Wheat Endosperm Cell Walls-Reference-Cited by-同舟云学术

Effect of Dough Mixing on Wheat Endosperm Cell Walls

Published:2013-03-01 Issue:10 Volume:61 Page:2522-2529
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Toole Geraldine A.¹,Selvatico Elisa¹²,Salt Louise J.¹,Le Gall Gwénaëlle¹,Colquhoun Ian J.¹,Wellner Nikolaus¹,Shewry Peter R.³,Mills E. N. Clare¹⁴

Affiliation:

1. Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, United Kingdom

2. Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Padua, Italy

3. Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom

4. Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester M1 7DN, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304677u

Reference41 articles.

1. Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects

2. In Vitro Fermentation by Human Fecal Microflora of Wheat Arabinoxylans

3. Bio-ethanol – the fuel of tomorrow from the residues of today

4. Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

5. Wheat flour constituents: how they impact bread quality, and how to impact their functionality

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