Arabinoxylans and endoxylanases in refrigerated dough syruping
2006
Courtin, C.M. | Gys, W. | Delcour, J.A.
Refrigerated doughs of high quality have a long shelf life without loss of organoleptic properties. A major problem is the development of a liquid layer at the dough surface after prolonged storage, referred to as dough syruping. We here present a state-of-the-art overview of the involvement of wheat flour arabinoxylan and wheat flour associated endoxylanases in this phenomenon and on ways to prevent or delay the occurrence of dough syrup upon prolonged storage of refrigerated doughs.
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