Journal
JOURNAL OF CEREAL SCIENCE
Volume 39, Issue 3, Pages 371-377Publisher
ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2004.01.003
Keywords
arabinoxylan; pentosan; debranning; xylanase; refrigerated dough; syruping
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Doughs prepared from wheat flour by milling partially debranned grain with a 60% reduction of apparent xylanase activity levels compared with flours from whole kernels showed slowed solubilisation and degradation of arabinoxylans on refrigeration at 6 degreesC for up to 34 d. At the same time, dough syruping was effectively suppressed. The onset of syruping was delayed from 3 d to more than 16 d, and the rate of syrup development was slowed. In addition, the dough showed better retention of consistency. Loss of water-holding capacity due to degradation of arabinoxylans is considered to be one critical factor in the changed syruping behaviour of the refrigerated doughs. (C) 2004 Elsevier Ltd. All rights reserved.
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