Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

Buksa, Krzysztof; Nowotna, A.; Ziobro, Rafał

doi:10.1016/j.foodchem.2015.07.104

Cited by 50 publications

(36 citation statements)

References 9 publications

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“…This observation may be attributed to their different compositions of fiber, protein, and fat. This result was consistent with the work of Buksa et al (2016) who illustrated that crumb hardness decreased as the growing level of cross-linked or hydrolyzed water-extractable arabinoxylan. In addition, the inclusion of protein may from the substituted protein concentrates could affect water hydration and distribution during gluten network formation by competing for water (Totosaus et al, 2013).…”

Section: Effect Of Mushroom Powder On the Physical And Texture Propsupporting

confidence: 92%

“…Bread is generally made of wheat flour, water, sugar, salt, yeast, and fat (Okafor et al, 2012). Many nutritional ingredients, such as pumpkin seeds (Agu et al, 2010), alhydwan seeds (Ammar et al, 2016), arabinoxylans (Buksa, Nowotna, & Ziobro, 2016), dietary fiber (G omez, Ronda, Blanco, Caballero, & Apestegu ıa, 2003), and protein concentrates (Chinma, Ilowefah, Shammugasamy, Mohammed, & Muhammad, 2015), have been incorporated into bread to improve its nutritional value and product quality. However, bread is potentially an excellent food matrix for fortifying nutrients to improve consumers' nutritional health.…”

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confidence: 99%

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Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Brennan

Serventi

et al. 2018

Cereal Chem

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Background and objectives: Mushroom powders from white button, shiitake, and porcini mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in dough and bread manufacture for nutritional enhancement.Dough quality, including rheology properties, stickiness, adhesion, extension, and moisture content, was analyzed. Bread quality, including height, specific volume, moisture content, hardness, springiness, gumminess, and bubbles, was determined. Findings: Mushroom powder-substituted dough showed significantly less stability, higher water absorption capacity, less peak energy, and less extensibility than the control dough. The bread with mushroom powder were smaller in specific loaf volume (except for the 5% porcini mushroom), exhibited reduced springiness, and reduced height (except for the 5% porcini mushroom) compared to the control samples. Moreover, the addition of mushroom powder altered the porosity properties of the bread. Conclusions: Mushroom-supplemented bread have a place in the market as a functional, novel bread product, by delivering more dietary fiber, high-quality protein, and other bioactive components to consumers. Further research on the nutritional properties of these final bread products should be carried out in the future. Significance and novelty: White button, shiitake, and porcini mushrooms were incorporated into wheat bread to evaluate their effects on the dough quality and the physical-textural properties of final bread products.

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Section: Effect Of Mushroom Powder On the Physical And Texture Propsupporting

confidence: 92%

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confidence: 99%

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Brennan

Serventi

et al. 2018

Cereal Chem

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“…The molecular weight distribution determined in the present study was higher than those reported previously extracted with other extractant and method, which proved that the presence of Ba(OH) 2 containing NaBH 4 could prevent peeling reaction (Buksa et al ., ). The part of molecular weight more than 1 × 10 5 g mol −1 (the sum of fraction I and fraction II) of AX H took up a proportion of 52.98%, while that part of AX M and AX L took up only 37.63% and 24.54%, respectively.…”

Section: Resultsmentioning

confidence: 57%

Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough

Guo

Yang

Zhu

2018

Int J of Food Sci Tech

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Summary The aim of this study was to investigate the effects of arabinoxylan with different molecular weight on the wheat dough thermo‐mechanical, rheological, microstructural and water mobility properties. Arabinoxylan was extracted from wheat bran and hydrolysed by endo‐1,4‐β‐xylanase (EC 3.2.1.8 from Trichoderma reesei, 10 000 U g−1) for 2 min (AXM) and 10 min (AXL), respectively. The addition of hydrolysed arabinoxylan AXL increased the stability time, decreased the setback value of wheat dough and enhanced the values of storage modulus (G′) and loss modulus (G″), while unhydrolysed arabinoxylan (AXH) reduced these values. Meanwhile, unhydrolysed arabinoxylan increased T2 relaxation time while hydrolysed arabinoxylan AXL decreased T21 and T22. Confocal laser scanning microscope (CLSM) results showed that the addition of hydrolysed arabinoxylan AXL promoted the formation of a more compact and continuous protein network in wheat dough. These results revealed that compared with high molecular weight arabinoxylan, hydrolysed arabinoxylan could improve the rheological properties and processing properties of wheat dough by enhancing the interaction among water molecules, starch and gluten in wheat dough.

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“…Considering that WSAXs have the ability to bind a large amount of water, retain gas in doughs, and slow down staling rate, the importance of AXs in rye bread baking has been proven. Moreover, the molar mass of AXs is determinant to improve bread quality, as chain length and solubility can significantly influence bread properties [8]. It has to be noted that these statements were derived from results conducted with gluten-containing flours.…”

Section: Introductionmentioning

confidence: 99%

Chemical and rheological characterization of arabinoxylan isolates from rye bran

Bender

Schmatz

Novalin

et al. 2017

Chem. Biol. Technol. Agric.

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Background: Rye arabinoxylans (AXs) might be used as baking improvers for gluten-free (GF) bread. However, their extraction process still needs to be improved. Objective and methods:The aim of this study was to simplify AX extraction of rye bran by varying temperature and pH and evaluate its chemical and rheological properties for application in GF bread. Results and conclusion:The results demonstrated that higher amounts of AX and impurities were extracted with the increasing pH and temperature. AX yield reached values up to 3.3 g AX/100 g bran. Highest ferulic acid (FA) content (117.27 ± 1.46 mg/100 g) was achieved at the mildest extraction conditions (30 °C and 0.17 M NaOH). A/X ratio of isolates ranged between 0.53 and 0.57 and the gluten content between 81.30 and 216.78 ppm. Rheological measurements revealed typical pseudoplastic behavior of isolates. AX extracted at 30 °C and 0.17 M NaOH showed a slightly higher initial viscosity in comparison with the other isolates but was still inferior to carboxylmethylcellulose (CMC) and hydroxypropyl methylcellulose (HPMC).

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Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

Cited by 50 publications

References 9 publications

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough

Chemical and rheological characterization of arabinoxylan isolates from rye bran

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