title: Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread.
abstract: The role of water extractable arabinoxylan with varying molar mass and structure (cross-linked vs. hydrolyzed) in the structure formation of rye bread was examined using a model bread. Instead of the normal flour, the dough contained starch, arabinoxylan and protein, which were isolated from rye wholemeal. It was observed that the applied mixes of these constituents result in a product closely resembling typical rye bread, even if arabinoxylan was modified (by cross-linking or hydrolysis). The levels of arabinoxylan required for bread preparation depended on its modification and mix composition. At 3% protein, the maximum applicable level of poorly soluble cross-linked arabinoxylan was 3%, as higher amounts of this preparation resulted in an extensively viscous dough and diminished bread volume. On the other hand highly soluble, hydrolyzed arabinoxylan could be used at a higher level (6%) together with larger amounts of rye protein (3% or 6%). Further addition of arabinoxylan leads to excessive water absorption, resulting in a decreased viscosity of the dough during baking and insufficient gas retention.
authors: University of Agriculture Kraków, Department of Carbohydrates Technology, Balicka 122, 30-149 Kraków, Poland. Electronic address: k.buksa@ur.krakow.pl.
authors: Krzysztof
authors: K
authors: Buksa
authors: University of Agriculture Kraków, Department of Carbohydrates Technology, Balicka 122, 30-149 Kraków, Poland.
authors: Anna
authors: A
authors: Nowotna
authors: University of Agriculture Kraków, Department of Carbohydrates Technology, Balicka 122, 30-149 Kraków, Poland.
authors: Rafał
authors: R
authors: Ziobro
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000379:methods; D003432:Cross-Linking Reagents; D005433:Flour / Q000032:analysis; D005524:Food Technology / Q000379:methods; D006868:Hydrolysis; D008970:Molecular Weight; D010940:Plant Proteins / Q000032:analysis; D012434:Secale / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000737:chemistry; D014990:Xylans / Q000737:chemistry*
chemical_list: D003432:Cross-Linking Reagents; D010940:Plant Proteins; D014990:Xylans; D014867:Water; C085118:arabinoxylan
keywords: Cross-linked arabinoxylan; Hydrolyzed arabinoxylan; Model bread; Molar mass of arabinoxylan rye starch; Rye protein