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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
- substrate selectivity
- dough properties
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