Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 570-581Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.08.049
Keywords
WEAX; Steamed bread; Heat-induced; Gluten polymerization
Categories
Funding
- National Natural Science Foundation of China [31801550]
- Fundamental Research Funds for the Central Universities [KYZ201822]
- Natural Science Foundation of Jiangsu Province [BK20170708]
- China Postdoctoral Science Foundation [2018M630564]
- Key Technology Research and Development Program of Jiangsu Province [BE2016360]
- Special Fund for Talents' Introduction Program of Jiangsu Superiority Disciplines [08080900238]
- Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions
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Enhanced bread quality by water-extractable arabinoxylan (WEAX) depends on its inherent structural features. To clarify the underlying mechanism, the current study prepared WEAX with varied structures via graded ethanol precipitation from wheat bran, and their effects on the steamed bread quality in relation to the heat-induced physicochemical changes of dough components were evaluated. The results showed that WEAX with a lower molecular weight (Mw), higher branched degree and ferulic acid content possessed a superior improved effect on the steamed bread quality. The gelatinization of starch was partially inhibited by WEAX, with a more distinct effect by the lower Mw and higher branched WEAX. However, WEAX suppressed the short-term retrogradation of starch, especially for the higher Mw and lower branched WEAX. Both of the heat-induced polymerization degree and rate of gluten were reduced by WEAX, and these reductions were more evident by the lower Mw and higher branched WEAX. The partial inhibition of gluten polymerization by WEAX contributed substantially to the enlarged loaf volume and softer textural property of steamed bread. The current study can provide a theoretical basis for the exploitation of WEAX as a nutritious and technofunctional dough improver.
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