Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process

Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations

“…Another observation supporting endogenous xylanase cleavage of AXs during dough mixing and fermentation is the clear decrease in the average molecular weight of the WE-AX population during these steps [102,105]. Interestingly, although the overall AX population shifts toward smaller AX polymers during dough production, a minority population of WE-AX polymers with an increased molecular weight compared to that of raw flour also appears in doughs from some flours [102,105]. More structural characterization work is necessary to explain these nascent large polymers.…”

“…The proportion of di-substituted xylose residues in the WE-AXs increases during mixing and then remains consistent throughout the rest of the bread-making process [94], which probably reflects the high solubility and resistance of WE-AX polymers rich in this structural component to self-aggregation [104], i.e., once released from WU-AXs, these fragments reliably stay in solution. Another observation supporting endogenous xylanase cleavage of AXs during dough mixing and fermentation is the clear decrease in the average molecular weight of the WE-AX population during these steps [102,105]. Interestingly, although the overall AX population shifts toward smaller AX polymers during dough production, a minority population of WE-AX polymers with an increased molecular weight compared to that of raw flour also appears in doughs from some flours [102,105].…”

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

“…Hydrolyzed AX has been demonstrated to enhance dough stability by reducing competition for water, between fiber and the gluten protein network, and supporting the formation of a well-structured gluten network (Guo et al, 2018;Nishitsuji et al, 2020Nishitsuji et al, , 2022Pavlovich-Abril et al, 2016;Yegin et al, 2018). In addition, its incorporation leads to a higher bread specific volume and lower crumb firmness (Guo et al, 2018;Nishitsuji et al, 2020Nishitsuji et al, , 2022Pavlovich-Abril et al, 2016;Yegin et al, 2018). However, higher enzyme concentrations targeting AXs can increase dough stickiness (Courtin et al, 2001).…”

“…Enzymes targeting AXs can improve bread quality and total soluble AXs in the final product (Arif et al, 2018; Coda et al, 2015; Damen et al, 2012; Dornez et al, 2011; Jiang et al, 2005; Primo‐Martin & Martinez‐Anaya, 2003; Trogh et al, 2004; Xue et al, 2020; Yegin et al, 2018; Zhang et al, 2019). Hydrolyzed AX has been demonstrated to enhance dough stability by reducing competition for water, between fiber and the gluten protein network, and supporting the formation of a well‐structured gluten network (Guo et al, 2018; Nishitsuji et al, 2020, 2022; Pavlovich‐Abril et al, 2016; Yegin et al, 2018). In addition, its incorporation leads to a higher bread specific volume and lower crumb firmness (Guo et al, 2018; Nishitsuji et al, 2020, 2022; Pavlovich‐Abril et al, 2016; Yegin et al, 2018).…”

“…Arif et al (2018),Buksa et al (2016),Coda et al (2015),Courtin et al (2001),Damen et al (2012),Döring et al (2015Döring et al ( ), 2017Dornez et al (2011),Guo et al (2018),Hou et al (2020),Jiang et al (2005),Kale et al (2018),Koegelenberg and Chimphango (2017),Meeus et al (2021),Michniewicz et al (1992),Nishitsuji et al (2020Nishitsuji et al ( , 2022, Pavlovich-Abril et al (2016), Primo-Martin and Martinez-Anaya (2003), Primo-Martín et al (2005), Saeed et al (2011), Trogh et al (2004), Wang et al (2004), Wang et al (2019), Xiao et al (2021), Xue et al (2020), Yegin et al (2018), Zhang et al (2019, 2019), Zhu et al (2019) Cake • Flours with high AX content have an impact on the structure. • AX improves water-binding capacity.…”