Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 26, 2012, Pages 6507-6514

  Li, Juan ^a   Kang, Ji ^a   Wang, Li ^a   Li, Zhen ^a   Wang, Ren ^a   Chen, Zheng Xing ^a   Hou, Gary G ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Wheat Marketing Center   (United States)

Author keywords

arabinoxylan (AX); gluten; magnetic resonance imaging (MRI); water migration; whole wheat bread

Indexed keywords

ARABINOXYLAN GELS; ARABINOXYLANS; AVERAGE PARTICLE SIZE; EFFECT OF WATER; GLUTEN; RP-HPLC; WATER MIGRATION; WHEAT BRAN; WHEAT DOUGH; WHEAT FLOURS; WHOLE WHEAT BREAD;

FOOD PRODUCTS; GELS; MAGNETIC RESONANCE IMAGING;

PARTICLE SIZE;

ARABINOXYLAN; GLUTEN; WATER; XYLAN;

ARTICLE; BREAD; CHEMISTRY; FLOUR; FOOD HANDLING; HEAT; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE IMAGING; PARTICLE SIZE; QUALITY CONTROL; WHEAT;

BREAD; FLOUR; FOOD HANDLING; GLUTENS; HOT TEMPERATURE; MAGNETIC RESONANCE IMAGING; PARTICLE SIZE; QUALITY CONTROL; TRITICUM; WATER; XYLANS;

TRITICUM AESTIVUM;

EID: 84863422449     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301195k     Document Type: Article

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