J Agric Food Chem 2010 Feb;58(3):1878-83
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China.
The sugar composition of a xylo-oligosaccharide enzymolysis solution (XES) hydrolyzed from wheat bran and bread containing XES were studied. The effects of the XES on fermentation properties of dough and on bread crumb and crust color characteristics are reported. The composition of sugars was determined by high performance liquid chromatography (HPLC), and the fermentation properties of dough and bread color were determined by Rheofermentometer F3 and Chroma Meter CR-400, respectively. Read More