Effects of endoxylanase addition on pasta processing with short mixing time

Cereal Chemistry

Volumn 79, Issue 6, 2002, Pages 798-800

  Ingelbrecht, J A ^a   Brijs, K ^a   Schlichting, L ^a   Marchylo, B ^a   Tweed, T ^a   Ebbinghaus, P B ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ENDOXYLANASE; MIXING TIME;

BIOTECHNOLOGY;

BACTERIAL ENZYME; ENDOXYLANASE; UNCLASSIFIED DRUG;

ARTICLE; CARBOHYDRATE ANALYSIS; COOKING; ENZYME ACTIVITY; FOOD PROCESSING; MOISTURE; PASTA; WHEAT;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 0036841614     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.6.798     Document Type: Article

References (8)

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2. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th Ed. The Association: St. Paul, MN.
3. Courtin, C. M., and Delcour, J. A. 2001. Relative activity of endoxylanases towards water-extractable and water-unextractable arabinoxylan. J. Cereal Sci. 33:301-312.
4. Dalbon, G., Grivon, D., and Pagani, M.A. 1996. Continuous manufacturing process. Pages 13-58 in: Pasta and Noodle Technology. J. E. Kruger, R. B. Matsuo, and J. W. Dick, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
5. Dexter, J. E., and Marchylo, B. A. 2000. Recent trends in durum wheat milling and pasta processing: Impact on durum wheat quality requirements. Pages 77-101 in: Proceedings of the International Workshop on Durum Wheat, Semolina and Pasta Quality: Recent Achievements and New Trends. INRA: Montpellier, France.
6. Ingelbrecht, J. A., Verwimp, T., and Delcour, J. A. 2000. Endoxylanases in durum wheat semolina processing: Solubilisation of arabinoxylans, action of endogenous inhibitors, and effects on rheological properties. J. Agric.Food Chem. 48(6):2017-2022.
7. Ingelbrecht, J. A., Moers, K., Abécassis, J., Rouau, X., and Delcour, J. A. 2001. Influence of arabinoxylans and endoxylanases on pasta processing and quality: Production of high quality pasta with increased levels of soluble fiber. Cereal Chem. 78:721-729.
8. Seiler, W. 1996. Polymatik the new pasta extrusion press technology. Food Technol. Europe 3:93-101.