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Review article - Peer-reviewed, 2022

Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review

Pietiainen, Solja; Moldin, Annelie; Strom, Anna; Malmberg, Christian; Langton, Maud;

Abstract

Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality.

Keywords

Dietary fiber; Functional ingredient; A; X ratio; Molar mass; Ferulic acid; Food technology

Published in

Food Chemistry

2022, volume: 383, article number: 132584
Publisher: ELSEVIER SCI LTD

Authors' information

Swedish University of Agricultural Sciences, Department of Molecular Sciences
Lantmännen
Moldin, Annelie
Lantmännen
Strom, Anna
Chalmers University of Technology
Malmberg, Christian
Lantmännen
Swedish University of Agricultural Sciences, Department of Molecular Sciences

UKÄ Subject classification

Food Science

Publication Identifiers

DOI: https://doi.org/10.1016/j.foodchem.2022.132584

URI (permanent link to this page)

https://res.slu.se/id/publ/116811