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