Title: Arabinoxylans and endoxylanases in refrigerated dough syruping: Insights and remedies
Authors: Courtin, Christophe
Gys, Wouter
Delcour, Jan #
Issue Date: 2005
Publisher: AACC International
Conference: AACC International Annual Meeting location:Orlando, Florida, USA date:11-14 September 2005
Article number: O-56
Abstract: A major problem concerning refrigerated dough quality upon prolonged storage is that liquid can separate from the dough and form a syrup which leaks from the container and is particularly objectionable to consumers. In this presentation direct evidence will be presented for the strong involvement of arabinoxylans (AX) and endoxylanases in the dough syruping phenomenon by assessing the impact of endoxylanases with widely different characteristics and endoxylanase inhibitors on the dough syruping process. It will be demonstrated that not conversion of water unextractable AX to high molecular weight water soluble components, but degradation of water extractable AX and solubilized AX to low molecular weight molecules, is the main factor influencing dough syruping. In addition, a number of protocols aimed at reducing dough syruping through treatment or selection of wheat kernels will be examined.
Publication status: accepted
KU Leuven publication type: IMa
Appears in Collections:Centre for Food and Microbial Technology
# (joint) last author

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