title: Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.
abstract: The changes in molecular mass of arabinoxylan (AX) and protein caused by bread baking process were examined using a model rye bread. Instead of the normal flour, the dough contained starch, water-extractable AX and protein which were isolated from rye wholemeal. From the crumb of selected model breads, starch was removed releasing AX-protein complexes, which were further examined by size exclusion chromatography. On the basis of the research, it was concluded that optimum model mix can be composed of 3-6% AX and 3-6% rye protein isolate at 94-88% of rye starch meaning with the most similar properties to low extraction rye flour. Application of model rye bread allowed to examine the interactions between AX and proteins. Bread baked with a share of AX, rye protein and starch, from which the complexes of the highest molar mass were isolated, was characterized by the strongest structure of the bread crumb.
authors.affiliation: University of Agriculture in Kraków, Faculty of Food Technology, Department of Carbohydrates Technology, Balicka 122, 30-149 Kraków, Poland. Electronic address: krzysiek_b@onet.eu.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Buksa
mesh_terms: D001939:Bread; D002850:Chromatography, Gel; D003198:Computer Simulation; D005433:Flour; D008956:Models, Chemical; D010940:Plant Proteins / Q000737:chemistry; D012434:Secale / Q000737:chemistry; D013213:Starch / Q000737:chemistry; D014990:Xylans / Q000737:chemistry*
chemical_list: D010940:Plant Proteins; D014990:Xylans; D013213:Starch; C085118:arabinoxylan
keywords: Arabinoxylan; Arabinoxylan-protein interactions; Arabinoxylan-starch bread; Model bread; Rye protein; Starch