Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough

Journal of Food Engineering

Volumn 154, Issue , 2015, Pages 10-16

  Döring, Clemens ^a   Nuber, Christian ^a   Stukenborg, Florian ^a   Jekle, Mario ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Arabinoxylan; CLSM; Protein microstructure; Rheology; Rye flour; Wheat flour

Indexed keywords

IMAGE PROCESSING; MICROSTRUCTURE; RHEOLOGY;

ARABINOXYLANS; CLSM; CONFOCAL LASER SCANNING MICROSCOPY; IMAGE PROCESSING TOOLS; MICRO-STRUCTURAL CHARACTERIZATION; MICROSTRUCTURE FORMATION; RYE FLOUR; WHEAT FLOURS;

PROTEINS;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84921019413     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.12.019     Document Type: Article

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