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Arabinoxylan content and characterisation throughout the bread‐baking process
Author(s) -
Kiszonas Alecia M.,
Fuerst E. Patrick,
Luthria Devanand,
Morris Craig F.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12829
Subject(s) - arabinoxylan , food science , arabinose , xylose , chemistry , bread making , xylanase , wheat flour , polysaccharide , fermentation , biochemistry , enzyme
Summary End‐use quality of wheat ( Triticum aestivum L.) is influenced in a variety of ways by nonstarch polysaccharides, especially arabinoxylan ( AX ). The objective of this study was to track total and water‐extractable AX ( TAX and WEAX , respectively) throughout the bread‐baking process, using wholemeal and refined flour. The TAX and WEAX content and the ratio of arabinose: xylose were assessed in flour, mixed dough, proofed dough and the bread loaf, which was separated into crumb, upper crust and bottom crust. Changes in TAX during the baking process differed between the refined flour and wholemeal samples, suggesting a change in the TAX availability which we ascribe to molecular interactions and heat treatment. WEAX content dramatically decreased during baking, suggesting that oxidative cross‐linkages rendered it unextractable. Higher levels of WEAX and lower levels of arabinose substitution were correlated with higher loaf volumes for refined flour among the hard wheat varieties. Having a better understanding of the importance of both WEAX content and arabinose substitution allows for directed breeding efforts towards improved hard wheat varieties for optimum bread baking.