On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.
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DOI: 10.1016/j.foodchem.2017.02.053
Abstract: For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies that bind to the arabinoxylan chains. Image analysis… read more here.
Keywords: impact rye; rye dough; protein networking; dough bread ... See more keywords