Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase Treatment
This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were...
Gorde:
| Egile Nagusiak: | , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2024-10-01
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| Saila: | Foods |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/13/19/3158 |
| Etiketak: |
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