Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights

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DOI:10.1016/j.foodchem.2023.137199
作者：Fan Li ,?Tingting Li ,?Jiajia Zhao ,?Mingcong Fan ,?Haifeng Qian ,?Yan Li ,?Li Wang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study aims to the effect of arabinoxylan (AX) on gluten quality. Ultrasonic treatment is utilized to degrade water unextractable arabinoxylans (WUAX) from wheat bran, which obtains thre

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