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Impact of Wheat Flour-Associated Endoxylanases on Arabinoxylan in Dough after Mixing and Resting

✍ Scribed by Dornez, Emmie; Gebruers, Kurt; Cuyvers, Sven; Delcour, Jan A.; Courtin, Christophe M.

Book ID
126281683
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
105 KB
Volume
55
Category
Article
ISSN
0021-8561

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📜 SIMILAR VOLUMES

Changes in wheat lipids during mixing an
Changes in wheat lipids during mixing and resting of flour-water doughs
✍ David L. Mann; William R. Morrison 📂 Article 📅 1974 🏛 John Wiley and Sons 🌐 English ⚖ 567 KB

## Abstract Lipids extracted with water‐saturated __n__‐butanol from flour and flour‐water doughs were examined to determine the extent of oxidations and other changes which occurred in mixing and resting dough. Extracted lipids were converted to fatty acid methyl esters (FAME) and quantified by ga