
Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process
Keywords: AX; arabinoxylan; AX NM/HYD/CR; non-modified/hydrolysed/cross-linked arabinoxylan; RPI; rye protein isolate; HPSEC; high performance size exclusion chromatography; BU; Brabender unit; Modified dough; Modelled bread; Arabinoxylan; Modified arabinoxylans; S