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Effect of Rheological Properties of Water-Extractable Arabinoxylan on the Qualities of Wheat and Its End-Products

文献类型： 会议论文

第一作者： Ren Xie

作者： Ren Xie 1 ; Zhong Kui 1 ; Lin Weijing 1 ; Zhou Sumei 1 ;

作者机构： 1.Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

关键词： wheat variety;water-extractable arabinoxylan (WEAX);rheological properties;processing property

会议名称： ICC cereal and bread congress and forum on fats & oils

主办单位：

页码： 259-260

摘要： Arabinoxylan (AX)is the predominant non-starch polysaccharides of wheat,which is consisted of a linear backbone of (1→4)-linked β-D-xylopyranosyl residues and branches of (1→2)and/or (1→3)linked α-L-arabinofuranose residues.AX is known to have significant influences on the processing properties of wheat flour,including the hardness of wheat,rheological properties of dough,baking performance of bread and etc.Most previous reports are focus on the effects of quantitative features and some structural characters (e.g.branch degree) of AX on processing properties of wheat flour.Whereas,reports about the relationship between the physical-chemical properties of AX and processing properties of wheat flour,especially the viscosity and oxidation gelation behaviors of AX which are used to reflect its structure characteristics,are few at present.

分类号： s5

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