Title: Reduction of xylanase activity in flour by debranning retards syruping in refrigerated doughs
Authors: Gys, Wouter ×
Courtin, Christophe
Delcour, Jan #
Issue Date: May-2004
Publisher: Academic press ltd elsevier science ltd
Series Title: Journal of cereal science vol:39 issue:3 pages:371-377
Abstract: Doughs prepared from wheat flour by milling partially debranned grain with a 60% reduction of apparent xylanase activity levels compared with flours from whole kernels showed slowed solubilisation and degradation of arabinoxylans on refrigeration at 6 degreesC for up to 34 d. At the same time, dough syruping was effectively suppressed. The onset of syruping was delayed from 3 d to more than 16 d, and the rate of syrup development was slowed. In addition, the dough showed better retention of consistency. Loss of water-holding capacity due to degradation of arabinoxylans is considered to be one critical factor in the changed syruping behaviour of the refrigerated doughs. (C) 2004 Elsevier Ltd. All rights reserved.
ISSN: 0733-5210
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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