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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书目信息
Journal of the science of food and agriculture
卷
86
期
11
页码
1587
- 1595
ISSN
0022-5142
出版者
Published for SCI by John Wiley & Sons
其它主题
Food chemistry; Storage time; Refrigerated dough; Dough; Enzyme inhibition; Food composition and quality - field crop products; Chilled foods; Xylanases; Dough syruping; Food storage - field crop products
语言
英语
注释
In the special issue: enzymes in grain processing / edited by e. bonnin and l. saulnier. paper presented at the fourth european symposium of enzymes in grain processing, held 6-8 june 2005, nantes, france.
Includes references
类型
Journal Article; Text
2024-02-29
MODS