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Arabinoxylans and endoxylanases in refrigerated dough syruping
Author(s) -
Courtin Christophe M,
Gys Wouter,
Delcour Jan A
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2500
Subject(s) - arabinoxylan , food science , organoleptic , chemistry , shelf life , wheat flour , polysaccharide , biochemistry
Refrigerated doughs of high quality have a long shelf life without loss of organoleptic properties. A major problem is the development of a liquid layer at the dough surface after prolonged storage, referred to as dough syruping. We here present a state‐of‐the‐art overview of the involvement of wheat flour arabinoxylan and wheat flour associated endoxylanases in this phenomenon and on ways to prevent or delay the occurrence of dough syrup upon prolonged storage of refrigerated doughs. Copyright © 2006 Society of Chemical Industry