Matches in SemOpenAlex for { <https://semopenalex.org/work/W2808975106> ?p ?o ?g. }
- W2808975106 endingPage "551" @default.
- W2808975106 startingPage "545" @default.
- W2808975106 abstract "In the present study, the effects of pentosanase (Pn) and glucose oxidase (GOX) on the properties of whole wheat steamed buns dough were investigated, including the composition, rheology, and microstructure, to reveal the effects and mechanisms of action of these two enzymes in whole wheat steamed buns making. Compared with the Control, the dough exhibited a higher content of water extractable arabinoxylan and a stronger solubility in protein in the presence of Pn. Additionally, Pn-treated dough showed high extensibility, with the gluten matrix more open and the starch granules more visible. On the other hand, the addition of GOX decreased the number of free sulfhydryls and increased the content of glutenin macropolymer (GMP), indicating the formation of disulfide bonds. Reducing SDS-PAGE of albumin and globulin suggested the generation of large protein aggregates and the conjugation of protein-polysaccharide by non-disulfide covalent bonds. The GOX-treated dough was significantly strengthened, which generated a more continuous and highly dense gluten network. Although the effects of Pn and GOX on the dough were considerably different, they both significantly changed the rheology and microstructure of the dough, due to the solubilization of water un-extractable arabinoxylan and the increase of GMP and the formation of protein-polysaccharide conjugates. These effects observed for steamed buns could be extended to other fermented flour products." @default.
- W2808975106 created "2018-06-29" @default.
- W2808975106 creator A5012278873 @default.
- W2808975106 creator A5026978492 @default.
- W2808975106 creator A5047476611 @default.
- W2808975106 creator A5051234452 @default.
- W2808975106 creator A5057756755 @default.
- W2808975106 creator A5060538677 @default.
- W2808975106 creator A5073212256 @default.
- W2808975106 creator A5077756284 @default.
- W2808975106 date "2018-11-01" @default.
- W2808975106 modified "2023-10-16" @default.
- W2808975106 title "Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough" @default.
- W2808975106 cites W1482605310 @default.
- W2808975106 cites W1978820272 @default.
- W2808975106 cites W1980340101 @default.
- W2808975106 cites W1980754923 @default.
- W2808975106 cites W1981098092 @default.
- W2808975106 cites W1986641967 @default.
- W2808975106 cites W1988352131 @default.
- W2808975106 cites W2002178473 @default.
- W2808975106 cites W2004741876 @default.
- W2808975106 cites W2010779516 @default.
- W2808975106 cites W2011469390 @default.
- W2808975106 cites W2017798553 @default.
- W2808975106 cites W2022643937 @default.
- W2808975106 cites W2029049340 @default.
- W2808975106 cites W2033972829 @default.
- W2808975106 cites W2040675638 @default.
- W2808975106 cites W2041876755 @default.
- W2808975106 cites W2056083072 @default.
- W2808975106 cites W2057094123 @default.
- W2808975106 cites W2060035954 @default.
- W2808975106 cites W2064271909 @default.
- W2808975106 cites W2068784649 @default.
- W2808975106 cites W2069438253 @default.
- W2808975106 cites W2073879684 @default.
- W2808975106 cites W2082733963 @default.
- W2808975106 cites W2090208868 @default.
- W2808975106 cites W2091183688 @default.
- W2808975106 cites W2092644360 @default.
- W2808975106 cites W2099803478 @default.
- W2808975106 cites W2126498530 @default.
- W2808975106 cites W2151856298 @default.
- W2808975106 cites W2165189319 @default.
- W2808975106 cites W2167849204 @default.
- W2808975106 cites W2171818011 @default.
- W2808975106 cites W2418160324 @default.
- W2808975106 cites W2467691638 @default.
- W2808975106 cites W2790023724 @default.
- W2808975106 doi "https://doi.org/10.1016/j.foodhyd.2018.06.034" @default.
- W2808975106 hasPublicationYear "2018" @default.
- W2808975106 type Work @default.
- W2808975106 sameAs 2808975106 @default.
- W2808975106 citedByCount "27" @default.
- W2808975106 countsByYear W28089751062019 @default.
- W2808975106 countsByYear W28089751062020 @default.
- W2808975106 countsByYear W28089751062021 @default.
- W2808975106 countsByYear W28089751062022 @default.
- W2808975106 countsByYear W28089751062023 @default.
- W2808975106 crossrefType "journal-article" @default.
- W2808975106 hasAuthorship W2808975106A5012278873 @default.
- W2808975106 hasAuthorship W2808975106A5026978492 @default.
- W2808975106 hasAuthorship W2808975106A5047476611 @default.
- W2808975106 hasAuthorship W2808975106A5051234452 @default.
- W2808975106 hasAuthorship W2808975106A5057756755 @default.
- W2808975106 hasAuthorship W2808975106A5060538677 @default.
- W2808975106 hasAuthorship W2808975106A5073212256 @default.
- W2808975106 hasAuthorship W2808975106A5077756284 @default.
- W2808975106 hasConcept C100817775 @default.
- W2808975106 hasConcept C104292427 @default.
- W2808975106 hasConcept C104317684 @default.
- W2808975106 hasConcept C155574463 @default.
- W2808975106 hasConcept C159985019 @default.
- W2808975106 hasConcept C178790620 @default.
- W2808975106 hasConcept C181199279 @default.
- W2808975106 hasConcept C185592680 @default.
- W2808975106 hasConcept C192562407 @default.
- W2808975106 hasConcept C200990466 @default.
- W2808975106 hasConcept C2776336767 @default.
- W2808975106 hasConcept C2777014122 @default.
- W2808975106 hasConcept C2777197210 @default.
- W2808975106 hasConcept C2779049480 @default.
- W2808975106 hasConcept C2779687958 @default.
- W2808975106 hasConcept C3019009989 @default.
- W2808975106 hasConcept C3019985465 @default.
- W2808975106 hasConcept C31903555 @default.
- W2808975106 hasConcept C529335014 @default.
- W2808975106 hasConcept C55493867 @default.
- W2808975106 hasConcept C8010536 @default.
- W2808975106 hasConcept C87976508 @default.
- W2808975106 hasConceptScore W2808975106C100817775 @default.
- W2808975106 hasConceptScore W2808975106C104292427 @default.
- W2808975106 hasConceptScore W2808975106C104317684 @default.
- W2808975106 hasConceptScore W2808975106C155574463 @default.
- W2808975106 hasConceptScore W2808975106C159985019 @default.
- W2808975106 hasConceptScore W2808975106C178790620 @default.
- W2808975106 hasConceptScore W2808975106C181199279 @default.