Refrigerated dough syruping in relation to the arabinoxylan population

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 14, 2003, Pages 4119-4125

  Gys, Wouter ^a   Courtin, Christophe M ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Arabinoxylan; Endoxylanase; Refrigerated dough; Syruping

Indexed keywords

ARABINOXYLAN; WATER; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; CHEMICAL ANALYSIS; DEGRADATION; DOUGH; EXTRACTION; FREEZING; GAS LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; HYPOTHESIS; SOLUBILIZATION; STORAGE; SYRUP; TEMPERATURE;

BREAD; CARBOHYDRATES; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLD; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FLOUR; FOOD HANDLING; PROTEINS; SOLUBILITY; TIME FACTORS; VISCOSITY; XYLANS;

EID: 0038353311     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034060a     Document Type: Article

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