Shear-induced starch-gluten separation at very low water content aided by xylanases

N.A. Hardt; H. Chauhan; R.M. Boom; A.J. van der Goot

doi:10.1016/j.jfoodeng.2014.05.006

Shear-induced starch-gluten separation at very low water content aided by xylanases

N.A. Hardt, H. Chauhan, R.M. Boom, A.J. van der Goot

Research output: Contribution to journal › Article › Academic › peer-review

3 Citations (Scopus)

Abstract

This study examines the influence of extremely low water content on shear-induced starch–gluten separation and how endoxylanases influence the separation by releasing water associated with arabinoxylan. Shearing was performed at a water content ranging from 34% to 43.5% (w/w). It was possible to concentrate gluten to 60% protein content in local gluten clusters and most of the concentration occurred within 5 min. Contrary to higher water concentrations, a water content

Original language	English
Pages (from-to)	51-57
Journal	Journal of Food Engineering
Volume	141
DOIs	https://doi.org/10.1016/j.jfoodeng.2014.05.006
Publication status	Published - 2014

Keywords

wheat-flour
substrate selectivity
dough properties
migration
endoxylanases
behavior
quality
protein
bread

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10.1016/j.jfoodeng.2014.05.006

LEANGREENFOOD: Enzyme technology for Lean and Green food processing
1/10/09 → 30/11/13
Project: EU research project

Cite this

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title = "Shear-induced starch-gluten separation at very low water content aided by xylanases",

abstract = "This study examines the influence of extremely low water content on shear-induced starch–gluten separation and how endoxylanases influence the separation by releasing water associated with arabinoxylan. Shearing was performed at a water content ranging from 34% to 43.5% (w/w). It was possible to concentrate gluten to 60% protein content in local gluten clusters and most of the concentration occurred within 5 min. Contrary to higher water concentrations, a water content",

keywords = "wheat-flour, substrate selectivity, dough properties, migration, endoxylanases, behavior, quality, protein, bread",

author = "N.A. Hardt and H. Chauhan and R.M. Boom and {van der Goot}, A.J.",

year = "2014",

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language = "English",

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pages = "51--57",

journal = "Journal of Food Engineering",

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AU - Hardt, N.A.

AU - Chauhan, H.

AU - Boom, R.M.

AU - van der Goot, A.J.

PY - 2014

Y1 - 2014

N2 - This study examines the influence of extremely low water content on shear-induced starch–gluten separation and how endoxylanases influence the separation by releasing water associated with arabinoxylan. Shearing was performed at a water content ranging from 34% to 43.5% (w/w). It was possible to concentrate gluten to 60% protein content in local gluten clusters and most of the concentration occurred within 5 min. Contrary to higher water concentrations, a water content

AB - This study examines the influence of extremely low water content on shear-induced starch–gluten separation and how endoxylanases influence the separation by releasing water associated with arabinoxylan. Shearing was performed at a water content ranging from 34% to 43.5% (w/w). It was possible to concentrate gluten to 60% protein content in local gluten clusters and most of the concentration occurred within 5 min. Contrary to higher water concentrations, a water content

KW - wheat-flour

KW - substrate selectivity

KW - dough properties

KW - migration

KW - endoxylanases

KW - behavior

KW - quality

KW - protein

KW - bread

U2 - 10.1016/j.jfoodeng.2014.05.006

DO - 10.1016/j.jfoodeng.2014.05.006

M3 - Article

SN - 0260-8774

VL - 141

SP - 51

EP - 57

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Shear-induced starch-gluten separation at very low water content aided by xylanases

Abstract

Keywords

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Projects

LEANGREENFOOD: Enzyme technology for Lean and Green food processing

Cite this