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GrainGenes Reference Report: JCS-38-95

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Reference	JCS-38-95
Title	Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality
Journal	Journal of Cereal Science
Year	2003
Volume	38
Pages	95-104
Author	Wang MW Oudgenoeg G van Vliet T Hamer RJ
Keyword	[ Hide all but 1 of 41 ] addition binding capacity capacity cell-wall material cross-linking difference dough dough properties ferulic acid feruloylated arabinoxylans flour food functional properties gel gluten gluten quality gluten yield glutenin gmp h2o2 horseradish-peroxidase hydrogen insoluble pentosans macropolymer mechanism nonstarch polysaccharides oxidative cross-linking pentosans peroxidase peroxide protein quality separation soluble pentosans starch starches water water unextractable solids wheat-flour pentosans xylanase yield

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