Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance

Lu Zhang, Anneloes van Boven, Jorinde Mulder, Jeroen Grandia, Xiao Dong Chen, Remko M. Boom, Maarten A.I. Schutyser

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Arabinoxylans- (AX-) enriched fractions were separated from wheat bran by dry fractionation and utilized for fiber fortification in bread. The obtained AX-enriched fractions (AXF) contained 39.2–55.8% arabinoxylans (dry basis). To produce bread with various AX-fortification levels, wheat flour was partially replaced with AXF in the recipe, i.e., 2%, 5% and 10% of flour weight. Results indicate 10% AX fortification led to decreased specific volume, harder and coarser crumb and darker color of bread, while 2% and 5% showed no significant influence. Next, the bread recipe was adjusted based on Farinograph water absorption and the AXF was pre-soaked in water (with or without xylanase) at 40 C for 16 h before dough mixing. The recipe and process adjustment reduced the detrimental effects of a high-level AX-fortification on bread quality. Bread with 10% AXF showed comparable quality properties as the control and its fiber content (11.75% dry basis) was found twice higher than the control (5.48% dry basis). However, usage of xylanase did not further improve the bread quality under tested conditions. In conclusion, this study shows that AX-enriched fractions from wheat bran have valorization potential for application in food.

LanguageEnglish
Pages1-8
Number of pages8
JournalJournal of Cereal Science
Volume87
DOIs
Publication statusPublished - 1 May 2019

Fingerprint

arabinoxylan
Bread
Dietary Fiber
wheat bran
baking
Fractionation
breads
fractionation
Flour
xylanases
Fibers
Water absorption
Water
Density (specific gravity)
fiber content
wheat flour
dough
Triticum
flour
dietary fiber

Keywords

  • Arabinoxylans
  • Bread baking
  • Dry fractionation
  • Valorization

Cite this

@article{f3dc7144b6b64781a8963e4f2297d11a,
title = "Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance",
abstract = "Arabinoxylans- (AX-) enriched fractions were separated from wheat bran by dry fractionation and utilized for fiber fortification in bread. The obtained AX-enriched fractions (AXF) contained 39.2–55.8{\%} arabinoxylans (dry basis). To produce bread with various AX-fortification levels, wheat flour was partially replaced with AXF in the recipe, i.e., 2{\%}, 5{\%} and 10{\%} of flour weight. Results indicate 10{\%} AX fortification led to decreased specific volume, harder and coarser crumb and darker color of bread, while 2{\%} and 5{\%} showed no significant influence. Next, the bread recipe was adjusted based on Farinograph water absorption and the AXF was pre-soaked in water (with or without xylanase) at 40 ○ C for 16 h before dough mixing. The recipe and process adjustment reduced the detrimental effects of a high-level AX-fortification on bread quality. Bread with 10{\%} AXF showed comparable quality properties as the control and its fiber content (11.75{\%} dry basis) was found twice higher than the control (5.48{\%} dry basis). However, usage of xylanase did not further improve the bread quality under tested conditions. In conclusion, this study shows that AX-enriched fractions from wheat bran have valorization potential for application in food.",
keywords = "Arabinoxylans, Bread baking, Dry fractionation, Valorization",
author = "Lu Zhang and {van Boven}, Anneloes and Jorinde Mulder and Jeroen Grandia and Chen, {Xiao Dong} and Boom, {Remko M.} and Schutyser, {Maarten A.I.}",
year = "2019",
month = "5",
day = "1",
doi = "10.1016/j.jcs.2019.02.005",
language = "English",
volume = "87",
pages = "1--8",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Elsevier",

}

Arabinoxylans-enriched fractions : From dry fractionation of wheat bran to the investigation on bread baking performance. / Zhang, Lu; van Boven, Anneloes; Mulder, Jorinde; Grandia, Jeroen; Chen, Xiao Dong; Boom, Remko M.; Schutyser, Maarten A.I.

In: Journal of Cereal Science, Vol. 87, 01.05.2019, p. 1-8.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Arabinoxylans-enriched fractions

T2 - Journal of Cereal Science

AU - Zhang, Lu

AU - van Boven, Anneloes

AU - Mulder, Jorinde

AU - Grandia, Jeroen

AU - Chen, Xiao Dong

AU - Boom, Remko M.

AU - Schutyser, Maarten A.I.

PY - 2019/5/1

Y1 - 2019/5/1

N2 - Arabinoxylans- (AX-) enriched fractions were separated from wheat bran by dry fractionation and utilized for fiber fortification in bread. The obtained AX-enriched fractions (AXF) contained 39.2–55.8% arabinoxylans (dry basis). To produce bread with various AX-fortification levels, wheat flour was partially replaced with AXF in the recipe, i.e., 2%, 5% and 10% of flour weight. Results indicate 10% AX fortification led to decreased specific volume, harder and coarser crumb and darker color of bread, while 2% and 5% showed no significant influence. Next, the bread recipe was adjusted based on Farinograph water absorption and the AXF was pre-soaked in water (with or without xylanase) at 40 ○ C for 16 h before dough mixing. The recipe and process adjustment reduced the detrimental effects of a high-level AX-fortification on bread quality. Bread with 10% AXF showed comparable quality properties as the control and its fiber content (11.75% dry basis) was found twice higher than the control (5.48% dry basis). However, usage of xylanase did not further improve the bread quality under tested conditions. In conclusion, this study shows that AX-enriched fractions from wheat bran have valorization potential for application in food.

AB - Arabinoxylans- (AX-) enriched fractions were separated from wheat bran by dry fractionation and utilized for fiber fortification in bread. The obtained AX-enriched fractions (AXF) contained 39.2–55.8% arabinoxylans (dry basis). To produce bread with various AX-fortification levels, wheat flour was partially replaced with AXF in the recipe, i.e., 2%, 5% and 10% of flour weight. Results indicate 10% AX fortification led to decreased specific volume, harder and coarser crumb and darker color of bread, while 2% and 5% showed no significant influence. Next, the bread recipe was adjusted based on Farinograph water absorption and the AXF was pre-soaked in water (with or without xylanase) at 40 ○ C for 16 h before dough mixing. The recipe and process adjustment reduced the detrimental effects of a high-level AX-fortification on bread quality. Bread with 10% AXF showed comparable quality properties as the control and its fiber content (11.75% dry basis) was found twice higher than the control (5.48% dry basis). However, usage of xylanase did not further improve the bread quality under tested conditions. In conclusion, this study shows that AX-enriched fractions from wheat bran have valorization potential for application in food.

KW - Arabinoxylans

KW - Bread baking

KW - Dry fractionation

KW - Valorization

U2 - 10.1016/j.jcs.2019.02.005

DO - 10.1016/j.jcs.2019.02.005

M3 - Article

VL - 87

SP - 1

EP - 8

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -