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

Guo, Xiao‐Na; Yang, Sha; Zhu, Ke‐Xue

doi:10.1111/ijfs.13802

Cited by 31 publications

(19 citation statements)

References 33 publications

(43 reference statements)

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“…Components in cereal cell walls especially arabinoxylan showed significantly higher water solubility that leads to the increase in water absorption capacity of dough through addition in flour by chain linkages and chain solvent interactions of these non‐starch polysaccharides (Carvajal‐Millan, Guigliarelli, Belle, Rouau, & Micard, 2005; Guo, Yang, & Zhu, 2018; Khan & Shewry, 2009; Sasaki, Kaoru, & Takeshi, 2004). As water absorption capacity is increased, it ultimately leads to the decrease in dough development time, mixing time and softness of dough and increase in dough stability, peak height and MTI (Li, Hu, & Xu, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

Ain

Saeed

Kashif

et al. 2020

J. Food Process. Preserv.

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In this study, the effect of cereal endospermic cell wall from wheat, barley, and sorghum on rheological properties with special reference to farinographic and mixographic characteristics of wheat flour dough was observed. For the purpose, endospermic cell wall was isolated from two varieties of each cereals by using popping method. Moreover 1% and 2% of cereal endospermic cell walls were added in wheat flour and farinographic (i.e., water absorption capacity, dough development time, dough stability, softness of dough, mixing tolerance index [MTI]) and mixographic characteristics (i.e., mixing time and peak height) were determined through farinograph and mixograph. Results revealed that rheological properties of wheat flour were significantly improved by the addition of cereal cell walls. Higher increase in water absorption capacity (70.56 ± 0.32%), dough stability (7.77 ± 0.19 min), peak height (70.41 ± 0.34 BU), and MTI (73.59 ± 0.33%) of dough was observed with the addition of barley cell wall followed by wheat and sorghum cell walls at 2%. Moreover dough development time (3.13 ± 0.34 min), mixing time (4.32 ± 0.07 min), and softness of dough (125.60 ± 0.29%) were decreased more significantly through barley cell wall than wheat and sorghum cell walls. Conclusively, utilization of cereal cell wall in cereal-based products improve product quality. Practical applications Cereal cell wall is the layer of polysaccharides, that is, cellulosic and non-cellulosic. These components improve the farinographic and mixographic properties of dough. Cell wall has higher polysaccharides than grain. In this study, cereal cell walls (from wheat, barley, and sorghum) were added in wheat flour and various properties of wheat dough such as water absorption capacity, dough development time, mixing time, softness of dough, dough stability, MTI, and peak height were improved. In nutshell, utilization of cell wall in cereal-based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, bacterial infections.

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Section: Introductionmentioning

confidence: 99%

Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

Ain

Saeed

Kashif

et al. 2020

J. Food Process. Preserv.

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show abstract

“…Guo et al . () further proved that the hydrolysed arabinoxylan, compared to high molecular weight arabinoxylan, could improve the dough stability and rheological properties by promoting the formation of a more compact and continuous protein network in wheat dough. In brewing process, Wang et al .…”

Section: Introductionmentioning

confidence: 88%

Characteristics of a XIP‐resistant xylanase from Neocallimastix sp. GMLF1 and its advantage in barley malt saccharification

Zhu

Xie

et al. 2019

Int J of Food Sci Tech

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The well-studied xylanase inhibitor protein (XIP-I) regularly inhibits fungi-derived xylanases, yet some fungal xylanases are not inhibited by XIP-I. Based on the sequence alignment with the known XIP-I resistant NpXyn11A from Neocallimastix patriciarum, a new annotated xylanase from ruminal fungus Neocallimastix sp. GMLF1 was found, noted as Xyn1B, which shared 77.8% of sequence identity with NpXyn11A and was proved to be resistant to XIP-I. To evaluate the performance of a XIP resistant xylanase used in barley malt saccharification, a XIP-I sensitive xylanase ThXyn1 from Trichoderma harzianum was chosen as a control. The barley malt saccharification experiment was carried out on the condition with or without extra XIP-I added. The results showed that Xyn1B displayed only slight difference in presence and absence of added XIP-I, with the difference of xylose released (DX) and the difference of mash clarity (DA) being 0.17 g L À1 (P > 0.05) and 0.007 (P > 0.05), respectively; while those for ThXyn1 group reached 0.96 g L À1 (P < 0.01) and 0.095 (P < 0.05), indicating that XIP-I did not adversely affect Xyn1B's function, but did affect ThXyn1's function. Our work for the first time suggested that a xylanase with resistance to xylanase inhibitor proteins might have an advantage in barley malt saccharification over an inhibitor sensitive xylanase.

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“…This is done because Mw and A/X of AXs are, as in other products, important parameters to take into consideration when evaluating AX’s effect on bread. AXs with lower Mw seem to show better results in final bread [ 161 ], although their Mw also influences the characteristics (and therefore the handling) of the bread doughs [ 180 , 181 ]. The use of enzymes, both for intrinsic or added AXs, can improve bread quality (e.g., increased volume and retarded bread staling) while also improving the total soluble AXs in the final bread [ 140 , 142 , 144 , 147 , 149 , 153 , 154 , 160 , 161 , 182 , 183 , 184 ].…”

Section: Axs Inclusion In Food Matrixesmentioning

confidence: 99%

Arabinoxylans as Functional Food Ingredients: A Review

Zannini

Núñez

Sahin

et al. 2022

Foods

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The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan’s structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX’s benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan’s structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.

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

Cited by 31 publications

References 33 publications

Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

Characteristics of a XIP‐resistant xylanase from Neocallimastix sp. GMLF1 and its advantage in barley malt saccharification

Arabinoxylans as Functional Food Ingredients: A Review

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