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Doughs prepared from wheat flour by milling partially debranned grain with a 60% reduction of apparent xylanase activity levels compared with flours from whole kernels showed slowed solubilisation and degradation of arabinoxylans on refrigeration at 6 o C for up to 34d. At the same time, dough syruping was effectively suppressed. The onset of syruping was delayed from 3d to more than 16d,...
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