Ontology highlight
ABSTRACT:
SUBMITTER: Kang MJ
PROVIDER: S-EPMC8304961 | biostudies-literature | 2021 Jul
REPOSITORIES: biostudies-literature
Kang Min Jeong MJ Chung Seo-Jin SJ Kim Sang Sook SS
Foods (Basel, Switzerland) 20210720 7
This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent viscosity (AV) of water extractable arabinoxylan (WEAX) from refrigerated WWDs were analysed. The WEAX yield and FA tended to increase with refrigerated storage, while the Mw decreased. WEAX FA of from W ...[more]