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Lignin Down-regulation of Zea mays via dsRNAi and Klason Lignin Analysis
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在整个面包制造过程中,溶性阿拉比诺基兰的结构和数量变化.

Yasuyuki Nishitsuji1, Kristin Whitney2, Katsuyuki Hayakawa1

  • 1Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan.

Food chemistry
|February 16, 2025
PubMed
概括

处理使小麦面粉中的水不可提取的阿拉比诺xylan (WU-AX) 溶解,在面包制造过程中将其转化为水可提取的阿拉比诺xylan (WE-AX). 这一由铁酸键裂解驱动的过程会影响面团和面包的质量.

关键词:
阿拉比诺克西兰.烤 烤 烤 烤这是面包的面包.聚糖类是一种多糖类.溶解化 溶解化

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The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...