title: Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
abstract: Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal dosage. The E1 and E2 had molecular weights of 620,000 and 470,000Da with arabinose to xylose ratio of 0.7 and 0.6, respectively. However, ferulic acid of 1.5mg/100g, was detectable only in E1. The AXs were added to 100g white bread formulae at dosages of 0.8-1.2% with flour removal of 2-3%(w/w). The dough increased water absorption by 2% in the specified dosage range. An optimum dosage of 0.8% with 2.5% flour removal maintained similar weight, volume, height and firmness as standard white bread. At this dosage, AX addition in white bread holds both increased health and economic benefits because of combined roles as soluble dietary fibre and flour replacer.
authors.affiliation: Process Engineering Department, Stellenbosch University, Banghoek Road, Stellenbosch 7600, South Africa. Electronic address: 15675629@sun.ac.za.
authors.forename: Danika
authors.initials: D
authors.lastname: Koegelenberg
authors.affiliation: Process Engineering Department, Stellenbosch University, Banghoek Road, Stellenbosch 7600, South Africa. Electronic address: achimpha@sun.ac.za.
authors.forename: Annie F A
authors.initials: AFA
authors.lastname: Chimphango
mesh_terms: D001939:Bread / Q000032:analysis*; D003373:Coumaric Acids / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D004305:Dose-Response Relationship, Drug; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling; D008031:Lignin / Q000032:analysis; D014908:Triticum / Q000737:chemistry; D014990:Xylans / Q000737:chemistry*
chemical_list: D003373:Coumaric Acids; D004043:Dietary Fiber; D004044:Dietary Proteins; D014990:Xylans; D008031:Lignin; C085118:arabinoxylan; C004999:ferulic acid
keywords: Arabinoxylan; Bread dough; Bread-making; Dietary fibre; Flour-replacer; Wheat bran