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The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour

Yannick Meeus, Frederik Janssen, Arno G.B. Wouters, Jan A. Delcour, Paula Moldenaers

2021Food Hydrocolloids20 citationsDOIOpen Access PDF

Topics & Concepts

RheologySecaleFood scienceArabinoxylanWheat flourChemistryExtensional definitionHydrolysisViscosityStarchMaterials scienceBotanyComposite materialBiologyOrganic chemistryTectonicsPaleontologyFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls
The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour | Litcius