Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking.

@article{Dornez2008ContributionOW,
  title={Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking.},
  author={Emmie Dornez and Sven Cuyvers and Kurt Gebruers and Jan A Delcour and Christophe M Courtin},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 6},
  pages={2246-53}
}
Wheat kernel associated endoxylanases consist of a majority of microbial endoxylanases and a minority of endogenous endoxylanases. At least part of these enzymes can be expected to end up in wheat flour upon milling. In this study, the contribution of both types of these endoxylanases to changes in the arabinoxylan (AX) population during wheat flour breadmaking was assessed. To this end, wheat flour produced from two wheat varieties with different endoxylanase activity levels, both before and… CONTINUE READING