The vast majority of bread is traditionally produced from wheat flour. Apart from its major
constituent starch, wheat flour also contains many other types of substances of which the …

Hemicellulases are a diverse group of enzymes that hydrolyze hemicelluloses—one of the
most abundant groups of polysaccharide in nature. These enzymes have many …

For the past 50 years the function of arabinoxylans in bread-making has been the subject of
much debate and controversy. In the last decade, these molecules have been put in the …

Leading experts from all over the world present an overview of the use of enzymes in
industry for:-the production of bulk products, such as glucose, or fructose-food processing …

With an annual production of more than two billion tons cereals are amongst the most
important commodities in the world. Thus, products made from cereals are staple foods that …

Much research has been done to understand the contribution of different flour constituents to
the cookie quality. Most authors agree on the role of starch in cookies, which, although it is …

Plant cell walls constitute the key structural components of plants and many plant‐based
foods. They are well known for contributing to a range of “quality” characteristics, from …

Brewer's spent grain (BSG) represents 85% of brewing industry by-products. Currently, BSG
is underutilised as low-value animal fodder. The current study aims to expose additional …

Water-extractable arabinoxylan (WE-AX) in wheat bran, of which only a minority originates
from adherent endosperm, amounted to 6% of the total arabinoxylan (AX) content in such …

The milling of corn for the production of food constituents results in a number of low‐value co‐
products. Two of the major co‐products produced by this operation are corn bran and corn …