摘要
阿拉伯木聚糖 (AX)是小麦面粉中的重要功能性成分，影响到面团特性和焙烤制品质量。本文综合了近年来有关 AX的研究成果，包括 AX的分离纯化，结构分析，物化性质研究以及其对焙烤制品的功能性作用。
Wheat flour arabinoxylans(AX)are important functional ingredients affecting the properties of dough and the baked product quality characteristics.Some advances in wheat flour arabinoxylans,including isolation,purification,structural analysis,physicochemical properties of arabinoxylans and their functional properties in baked products have been reviewed in this paper.
出处
《粮油食品科技》
2001年第2期20-22,共3页
Science and Technology of Cereals,Oils and Foods
