Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheologi

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：aaa3cbbfm

【摘要】

：

Arabinoxylans are the major non-starch polysaccharides in wheat and are reported to influence quality of bakery products. Arabinoxylans were isolated from good

【作者】

：

Mysore S. Hemalatha Ragu Sai M

【机构】

：

BiochemistryandNutritionDepartment,BiochemistryandNutritionDepartment,FlourMilling

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2013年9期

【关键词】

：

Wheat ARABINOXYLANS RHEOLOGY Chapati Wheat Arabinoxylans Rheology Chapati

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Arabinoxylans are the major non-starch polysaccharides in wheat and are reported to influence quality of bakery products. Arabinoxylans were isolated from good and poor chapati making varieties, added them at different levels (0.25 and 0.5 g/100g) to the

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Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheologi

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