Journal
FOOD CHEMISTRY
Volume 325, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126828
Keywords
Wheat; Arabinoxylan; Xylanase; Hydration; Time domain proton nuclear magnetic resonance; Dough; Water retention capacity
Funding
- Institute for the Promotion of Innovation through Science and Technology in Flanders (IWT Vlaanderen, Brussels, Belgium)
- Research Foundation - Flanders (FWO - Vlaanderen, Brussels, Belgium) [1199919N]
Ask authors/readers for more resources
The molecular mobility of water and biopolymers in wheat dough and the influence of xylanases thereon was investigated with time domain proton nuclear magnetic resonance relaxometry. To reduce the complexity, model systems containing starch, gluten and/or water-unextractable arabinoxylan (WU-AX) were used. In the starch-WU-AX-water model, starch binds water fast but less strong compared to WU-AX, resulting in water withdrawal from starch during resting. In contrary, WU-AX did not affect the water distribution in a gluten-WU-AX-water system, despite the higher water retention capacity (WRC) of WU-AX compared to gluten. In a starchgluten-WU-AX-water model and in wheat flour, water was distributed over the different constituents including WU-AX. Addition of xylanase reduced the WRC of WU-AX, resulting in a release of water. Therefore, the beneficial effect of xylanase on dough and bread quality can, in part, be attributed to the redistribution of water, initially bound by WU-AX, between the other flour constituents.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available