Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties 小麦麸皮阿拉伯木聚糖替代部分面粉对面包性能的影响.pdf

Food Chemistry 221 (2017) 1606–1613 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties Danika Koegelenberg, Annie F.A. Chimphango ⇑ Process Engineering Department, Stellenbosch University, Banghoek Road, Stellenbosch 7600, South Africa a r t i c l e i n f o a b s t r a c t Article history: Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxy- Received 5 April 2016 lans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal Received in revised form 9 August 2016 dosage. The E1 and E2 had molecular weights of 620,000 and 470,000 Da with arabinose to xylose ratio of Accepted 28 October 2016 0.7 and 0.6, respectively. However, ferulic acid of 1.5 mg/100 g, was detectable only in E1. The AXs were Available online 31 October 2016 added to 100 g white bread formulae at dosages of 0.8–1.2% with flour removal of 2–3% (w/w). The dough increased water absorption by 2% in the specified dosage range. An optimum dosage of 0.8% with 2.5% Keywords: flour removal maintained similar weight, volume, height and firmness as standard white bread. At this Arabinoxylan dosage, AX addition in white bread holds both increased healt