Xylanase induced changes to water- and alkali-extractable arabinoxylans in wheat flour: Their role in lowering batter viscosity

Journal of Cereal Science

Volumn 33, Issue 1, 2001, Pages 83-96

  Redgwell, R J ^a   De Michieli, J H ^a   Fischer, M ^a   Reymond, S ^a   Nicolas, P ^a   Sievert, D ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Arabinogalactan; Arabinoxylan; Batter; Flour; Polysac charides; Viscosity; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 0035130157     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2000.0345     Document Type: Article

References (22)

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22. Enhancement of protein foam stability by formation of wheat arabinoxylan-protein crosslinks