The influence of native and modified arabinoxylan preparations on baking properties of rye flour
Krzysztof Buksa , Rafał Ziobro , Anna Nowotna , Halina Gambuś
AbstractWater soluble arabinoxylans, especially of rye origin, are known to considerably improve quality of bread. The aim of the current research was to check the changes in properties of rye dough and bread after the addition of different arabinoxylan preparations. Structure forming properties of these additives were given by the application of hydrolysis, and cross-linking, which influenced molar mass and reactivity of arabinoxylans. The addition of arabinoxylans to rye flour, both type 720 and type 1150, resulted in an increase of water absorption, which was proportional to the applied addition level and molar mass of arabinoxylans. At the same time for the flour type 720, adhesiveness of the dough was diminished with arabinoxylan preparations with the exception of the cross-linked preparation (LP CR). Increasing amount of soluble arabinoxylans in rye flour type 720 was going along with greater volume of bread and decreasing in crumb hardness. Hydrolyzed arabinoxylans (LP HYD) improves greatly the crumb texture of bread in contrast to LP CR showing only a low effect.
|Journal series||Journal of Cereal Science, ISSN 0733-5210, (A 35 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||arabinoxylan, cross-linking, xylanase hydrolysis|
|Score|| = 35.0, 26-07-2017, ArticleFromJournal|
= 35.0, 26-07-2017, ArticleFromJournal
|Publication indicators||= 18|
|Citation count*||8 (2016-09-12)|
|Finansowanie||This study was supported by Ministry of Science and Higher Education grant N N312 440837.|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.