Perspective Chapter: Biaxial Extensional Viscosity in Wheat Doughs – Effect of the Use of Xylanases

Abstract

Extensional flow properties have long been recognized as important for understanding the dough performance, and the experimental measurement of these properties has been the topic of many studies. Agroindustry by-products have potential application as a source of fiber to wheat dough, bran composition, and their benefits to human physiology have been investigated, their technological role as an ingredient is still under study for a variety of cereal foodstuffs. This chapter provides an overview of functional properties and technological features concerning the breadmaking process. Knowledge of the structural characteristics of WE-AXs cereal bran is useful to explain the effects of cereal bran on dough properties. Also, lower arabinose/xylose substitution of WEAXs was in accordance with high intrinsic viscosity, and develop higher extensional viscosity. Therefore, is important to identify the nature of the interactions between various chemical compounds of fine bran throughout the process of changing the flow behavior. Biaxial extensional viscosity is a rheological parameter that determinates loaf volume and crumb firmness and is closely related to the fiber, protein, and starch content in the flour’s bran blends. Thus, it reviews this subject to elucidate the potentialities of these methods providing the reader with a better understanding of the use of this technique.