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*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalJournal of Cereal Science
Volume87
DOIs
Publication statusPublished - 1 May 2019

Keywords

  • Arabinoxylans
  • Bread baking
  • Dry fractionation
  • Valorization

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