Use of Two Endoxylanases with Different Substrate Selectivity for Understanding Arabinoxylan Functionality in Wheat Flour Breadmaking
Author:
Affiliation:
1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
2. Corresponding author. Phone: (+32) 16.32.16.34. Fax: (+32) 16.32.19.97. E-mail: christophe.courtin@agr.kuleuven.ac.be
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference20 articles.
1. Effect of arabinoxylans on bread-making quality of wheat flours
2. Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived Arabinoxylans
3. Relative Activity of Endoxylanases Towards Water-extractable and Water-unextractable Arabinoxylan
4. Fractionation−Reconstitution Experiments Provide Insight into the Role of Endoxylanases in Bread-Making
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