Wu Xuehui 1 Chen Yongquan 1 Liu Xin 1 Huang Zuolie 2. EFFECT OF PENTOSANS ON THE QUALITY OF FLOUR[J]. Journal of South China Agricultural University, 1998, (1): 119-124.
Citation:
Wu Xuehui 1 Chen Yongquan 1 Liu Xin 1 Huang Zuolie 2. EFFECT OF PENTOSANS ON THE QUALITY OF FLOUR[J]. Journal of South China Agricultural University, 1998, (1): 119-124.
Wu Xuehui 1 Chen Yongquan 1 Liu Xin 1 Huang Zuolie 2. EFFECT OF PENTOSANS ON THE QUALITY OF FLOUR[J]. Journal of South China Agricultural University, 1998, (1): 119-124.
Citation:
Wu Xuehui 1 Chen Yongquan 1 Liu Xin 1 Huang Zuolie 2. EFFECT OF PENTOSANS ON THE QUALITY OF FLOUR[J]. Journal of South China Agricultural University, 1998, (1): 119-124.
This article reviews the classification and molecular structure of pentosans, the relationship between the content of pentosans in flour and the quality of flour. The mechanisms of pentosan actions on dough formation and air conservation in breads also discussed.
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