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Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids

Zhijian Jiang1, Liya Liu2, Wei Yang3

  • 1School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Food Chemistry
|April 23, 2018
PubMed

Keywords:
Chinese steamed breadGlutenModel doughPentosanaseWater-unextractable arabinoxylanWhole wheat

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