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4 research outputs found

Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes

Author: Autio K.
Bloksma A.H.
Casier J.P.J.
Fincher G.B.
Geissmann T.
Gruppen H.
Jackson G.M.
Kim S.K.
Krishnarau L.
Krylov S.
Lugt J.P.
Maat J.
Neukom H.
Obinger C.
Oort M.
Poulsen P.
Saulnier L.
Schooneveld-Bergmans M.E.F.
Sprossler B.G.
Vliet T.
Vliet T.
Weegels P.L.
Publication venue: 'Wiley'
Publication date
Field of study

Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions

Author: A Mansberger
AI Fengler
AOAC
CG Biliaderis
CJA Vinkx
CJA Vinkx
CM Courtin
COBORU
E Denli
G Dervilly-Pinel
G Hartmann
H Gruppen
J Michniewicz
J Michniewicz
JA Delcour
K Buksa
K Buksa
L Krishnarau
M Migliori
M Nilsson
MC Kuhn
MEF Schooneveld-Bergmans
MS Izydorczyk
S Hashimoto
T Verwimp
U Girhammar
W Bushuk
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

Imaging of the Fermentation Process of Bread Dough and the Grain Structure of Baked Breads by Magnetic Resonance Imaging

Author: Berglund PT
Berglund PT
Bushuk W
Campos DT
Chudek JA
Collar C
Danno G
Danno G
Eliasson AC
Frasse P
Glidewell SM
Grosskreutz JC.
Hayman D
Hayman D
He H
Hills B.
Hino A
Hino A
Hino A
Hironaka Y.
Hoseney RC
Hoseney RC
Hoseney RC
Ishida N
Ito M
Kano H
Kenny S
Krishnarau L
Lorenz K
Marston PE
McCarthy KL
McKinnon CM
Neyreneuf O
Okada K
Pope JM.
Pyler EJ.
Sahlstrom S
Skeggs PK.
Takano H.
Varriano-Marston E
Publication venue: 'Wiley'
Publication date
Field of study

Bread quality and dough rheology of enzyme-supplemented wheat flour

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