Effect of arabinoxylans on bread-making quality of wheat flours
- 30 December 1995
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 53 (2), 165-171
- https://doi.org/10.1016/0308-8146(95)90783-4
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Effect of added pentosans on some properties of wheat breadFood Chemistry, 1992
- The Effects of Water Soluble Arabinoxylan on Gelatinization and Retrogradation of StarchStarch ‐ Stärke, 1991
- The effect of soluble pentosans isolated from rye grain on staling of breadFood Chemistry, 1987
- Untersuchungen zur Molmasse und Grenzviskosität von Arabinoxylan (Pentosan) aus Roggen (Secale cereale) zur Aufstellung der Mark‐Houwink‐Beziehung (Wissenschaftlicher Kurzbericht)Molecular Nutrition & Food Research, 1986
- Thermal behavior of amylose-lipid complexesCarbohydrate Polymers, 1985
- Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetatesThe Analyst, 1982
- Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch GelsStarch ‐ Stärke, 1981
- Water‐Soluble Pentosans in Flours Varying Widely in Bread‐Making PotentialJournal of Food Science, 1967
- The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten-starch loavesJournal of the Science of Food and Agriculture, 1964
- The Viscosity of Dilute Solutions of Long-Chain Molecules. IV. Dependence on ConcentrationJournal of the American Chemical Society, 1942