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Changes in structure and solubility of wheat arabinoxylan during the breadmaking process
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2020-12-01 , DOI: 10.1016/j.foodhyd.2020.106129
Yasuyuki Nishitsuji , Kristin Whitney , Kenji Nakamura , Katsuyuki Hayakawa , Senay Simsek
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2020-12-01 , DOI: 10.1016/j.foodhyd.2020.106129
Yasuyuki Nishitsuji , Kristin Whitney , Kenji Nakamura , Katsuyuki Hayakawa , Senay Simsek
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Abstract Arabinoxylans (AXs) are the major nonstarch polysaccharides of wheat. AX functionality is essential for many wheat flour-based products, including pan bread. Regarding the quality of pan bread, the primary focus has been on protein content and quality. However, AX may play an important role in the end-product quality of pan bread. To understand the role that AX plays in the quality of pan bread, the chemical and structural changes of AX during bread preparation and dough fermentation were studied. Flour from three wheat varieties (Bolles, Glenn, and Elgin-ND) was used, and samples were taken at seven stages during the breadmaking process. Changes in AX solubility, AX substitution rate, and fine structure of AX were evaluated. The solubility of AX increased significantly (P
中文翻译:
面包制作过程中小麦阿拉伯木聚糖结构和溶解度的变化
摘要 阿拉伯木聚糖(AXs)是小麦的主要非淀粉多糖。AX 功能对于许多基于小麦粉的产品(包括平底面包)至关重要。关于面包的质量,主要关注蛋白质含量和质量。然而,AX 可能在面包的最终产品质量中发挥重要作用。为了了解 AX 在面包质量中的作用,研究了 AX 在面包制备和面团发酵过程中的化学和结构变化。使用来自三个小麦品种(Bolles、Glenn 和 Elgin-ND)的面粉,并在面包制作过程中的七个阶段取样。评估了 AX 溶解度、AX 取代率和 AX 精细结构的变化。AX 的溶解度显着增加(P
更新日期:2020-12-01
中文翻译:
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面包制作过程中小麦阿拉伯木聚糖结构和溶解度的变化
摘要 阿拉伯木聚糖(AXs)是小麦的主要非淀粉多糖。AX 功能对于许多基于小麦粉的产品(包括平底面包)至关重要。关于面包的质量,主要关注蛋白质含量和质量。然而,AX 可能在面包的最终产品质量中发挥重要作用。为了了解 AX 在面包质量中的作用,研究了 AX 在面包制备和面团发酵过程中的化学和结构变化。使用来自三个小麦品种(Bolles、Glenn 和 Elgin-ND)的面粉,并在面包制作过程中的七个阶段取样。评估了 AX 溶解度、AX 取代率和 AX 精细结构的变化。AX 的溶解度显着增加(P