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Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights

Fan Li, Tingting Li, Jiajia Zhao, Mingcong Fan, Haifeng Qian, Yan Li, Li Wang

2023Food Chemistry22 citationsDOI

Topics & Concepts

ArabinoxylanGlutenFood scienceBranChemistryViscoelasticityGluten freePolysaccharideRaw materialMaterials scienceBiochemistryComposite materialOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Inactivation Methods
Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights | Litcius