A survey of water-extractable arabinopolymers in bread and durum wheat and the effect of water-extractable arabinoxylan on durum dough rheology and spaghetti cooking quality
- Author
- TURNER, Matthew A1 2 ; SOH, Cindy H. N1 2 3 ; GANGULI, Nishath K1 2 ; SISSONS, Mike J2 3
[1] The University of Sydney, Plant Breeding Institute Cobbitty, PMB 11, Camden, NSW 2570, Australia
[2] Value Added Wheat Cooperative Research Centre Ltd, PO Box 7, North Ryde, NSW 1670, Australia
[3] NSW Department of Primary Industries, Tamworth Agricultural Institute, Tamworth, NSW 2340, Australia - Source
Journal of the science of food and agriculture. 2008, Vol 88, Num 14, pp 2551-2555, 5 p ; ref : 22 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- arabinoxylan durum wheat pasta pentosan spaghetti
- Keyword (fr)
- Arabinoxylane Blé dur Blé tendre Cuisson Eau Enquête Pentosane Propriété rhéologique Pâte cuisson Qualité Spaghetti Surveillance Fibre alimentaire Polyoside Traitement thermique
- Keyword (en)
- Arabinoxylan Durum wheat Soft wheat Cooking Water Survey Pentosane Rheological properties Dough Quality Spaghetti Surveillance Dietary fiber Polysaccharide Heat treatment
- Keyword (es)
- Arabinoxilano Trigo duro Trigo candeal Cocción Agua Encuesta Pentosano Propiedad reológica Masa de panaderia Calidad Espagueti Vigilancia Fibra alimenticia Poliósido Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20751925
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.3385 
https://dx.doi.org/10.1002/jsfa.3385
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