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 journalArticleAcademicpeer-review

3 Citations (Scopus)


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 languageEnglish
Pages (from-to)51-57
JournalJournal of Food Engineering
Publication statusPublished - 2014


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


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