The influence of native and modified arabinoxylan preparations on baking properties of rye flour

Krzysztof Buksa , Rafał Ziobro , Anna Nowotna , Halina Gambuś


Water 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.
Author Krzysztof Buksa (FoFT / DoToC)
Krzysztof Buksa,,
- Department of Technology of Carbohydrates
, Rafał Ziobro (FoFT / DoToC)
Rafał Ziobro,,
- Department of Technology of Carbohydrates
, Anna Nowotna (FoFT / DoToC)
Anna Nowotna,,
- Department of Technology of Carbohydrates
, Halina Gambuś (FoFT / DoToC)
Halina Gambuś,,
- Department of Technology of Carbohydrates
Journal seriesJournal of Cereal Science, ISSN 0733-5210, (A 35 pkt)
Issue year2013
Publication size in sheets0.5
Keywords in Englisharabinoxylan, cross-linking, xylanase hydrolysis
Internal identifierWTŻ/2013/68
Languageen angielski
Score (nominal)35
ScoreMinisterial score = 35.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 35.0, 26-07-2017, ArticleFromJournal
Publication indicators WoS Citations = 18
Citation count*8 (2016-09-12)
Additional fields
FinansowanieThis study was supported by Ministry of Science and Higher Education grant N N312 440837.
Share Share

Get link to the record

* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Are you sure?