期刊
FOOD CHEMISTRY
卷 325, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126828
关键词
Wheat; Arabinoxylan; Xylanase; Hydration; Time domain proton nuclear magnetic resonance; Dough; Water retention capacity
资金
- Institute for the Promotion of Innovation through Science and Technology in Flanders (IWT Vlaanderen, Brussels, Belgium)
- Research Foundation - Flanders (FWO - Vlaanderen, Brussels, Belgium) [1199919N]
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据