Effects of water‐unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao

The effects of water‐unextractable arabinoxylans ( WUAX ) on the physicochemical properties of the dough and the final qualities of traditional Chinese youtiao were investigated. The farinographic properties of youtiao dough were slightly affected by extra WUAX , except that the water absorption increased from 56.77% to 64.93%. The extensographic properties varied complexly at different proofing time. The SEM micrographs of dough showed that the uniform starch granule structure could not be formed in youtiao dough with 4% extra WUAX . The specific volume of youtiao with 4% WUAX was only 3.68 cm 3  g −1 , which was 27.45% lower than that of control. The moisture content increased from 27.17% to 31.74%, and the hardness was almost four times higher than that of control. Most importantly, the total oil content of youtiao with 4% WUAX was only 12.29%, which was 37.31% lesser than the control. These results suggest that WUAX can be used in youtiao production to provide a low‐fat option with improved nutrition.