This study has been carried out with financial support from the Commission of the European Communities, Agriculture and Fisheries (FAIR) specific RTD program, CT97-3609, Use of Wheat Water Extractable Arabinoxylans (WEA) to Improve Stability of Frozen Doughs and Quality of Bread. The study does not necessarily reflect the Commission's views and in no way anticipates the Commission's future policy in this area. We are grateful to Dr. William MacInnes, Nestlé Ltd., Lausanne, Switzerland, for providing the details of the design of the DMA disk-bending sample holder. The flour and flour analysis were kindly provided by Professor Jan Delcour, Katholieke Universiteit, Leuven, Belgium.
Effects of Arabinoxylans on Thermal Behavior of Frozen Wheat Doughs as Measured by DSC, DMA, and DEA
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 223–230, January 2002
How to Cite
Laaksonen, T. J., Kuuva, T., Jouppila, K. and Roos, Y.H. (2002), Effects of Arabinoxylans on Thermal Behavior of Frozen Wheat Doughs as Measured by DSC, DMA, and DEA. Journal of Food Science, 67: 223–230. doi: 10.1111/j.1365-2621.2002.tb11388.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20001563, Submitted 11/14/00, Revised 3/8/01, Accepted 4/5/01, Received 5/1/01
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