Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-making

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 5, 1999, Pages 1870-1877

  Courtin, Christophe M ^a   Roelants, An ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Arabinoxylan; Bread making; Endoxylanase; Wheat

Indexed keywords

ARABINOSE; ENDO-1,4-BETA-XYLANASE; GALACTOSE; GLUTEN; STARCH; XYLAN; XYLAN 1,4 BETA XYLOSIDASE; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; BACILLUS; BREAD; COMPARATIVE STUDY; COOKING; ENZYME DEGRADATION; ENZYME RECONSTITUTION; ENZYME SPECIFICITY; ENZYMOLOGY; EUROPE; FLOUR; FOOD PROCESSING;

BACILLUS; BREAD; COOKERY; ENDO-1,4-BETA XYLANASES; EUROPE; FLOUR; GALACTOSE; XYLOSIDASES;

BACILLUS SUBTILIS; TRITICUM AESTIVUM;

EID: 0032845905     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981178w     Document Type: Article

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