Changes in structure and solubility of wheat arabinoxylan during the breadmaking process
作者： Yasuyuki Nishitsuji , Kristin Whitney , Kenji Nakamura , Katsuyuki Hayakawa , Senay Simsek
DOI: 10.1016/J.FOODHYD.2020.106129
关键词:
摘要: Abstract Arabinoxylans (AXs) are the major nonstarch polysaccharides of wheat. AX functionality is essential for many wheat flour-based products, including pan bread. Regarding quality bread, primary focus has been on protein content and quality. However, may play an important role in end-product To understand that plays chemical structural changes during bread preparation dough fermentation were studied. Flour from three varieties (Bolles, Glenn, Elgin-ND) was used, samples taken at seven stages breadmaking process. Changes solubility, substitution rate, fine structure evaluated. The solubility increased significantly (P
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