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Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat ( Triticum aestivum L.) and landraces genotypes
Author(s) -
Cetiner Buket,
Tömösközi Sándor,
Török Kitti,
Salantur Ayten,
Koksel Hamit
Publication year - 2020
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10265
Subject(s) - arabinoxylan , cultivar , food science , composition (language) , chemistry , whole wheat , common wheat , bread making , polysaccharide , agronomy , biology , biochemistry , linguistics , philosophy , gene , chromosome
Abstract Background and objectives Arabinoxylans (AXs) are the main nonstarch polysaccharides in cereals, and there are many health benefits associated with AXs. The aim of this study was to compare the contents and composition of arabinoxylans in modern and old bread wheat genotypes and landraces. The second aim was to determine the correlations between AX composition and physical properties of wheats. The third aim was to investigate the changes in water‐extractable AX (WEAX) content from wheat to whole wheat bread and also investigate the effect of enzyme addition on WEAX contents during bread making process. Findings Principle component analysis results indicated that there were no extreme differences between the old and new wheats in terms of AX composition and physical properties. However, the old cultivars were generally softer than the modern cultivars. There was no statistically significant difference between WEAX content of whole wheat and whole wheat bread. However, WEAX content increased in whole wheat bread with the addition of xylanase. Conclusion The results indicated that there were no extreme differences between the old and new wheats in terms of their various quality parameters. Significance and novelty Comparison of the wheat genotypes has provided no evidence that modern breeding has had negative effects on the contents of AX components.