Application of model bread baking in the examination of arabinoxylan—protein complexes in rye bread

Abstract

The changes in molecular mass of arabinoxylan (AX) and protein caused by bread baking process were examined using a model rye bread. Instead of the normal flour, the dough contained starch, water-extractable AX and protein which were isolated from rye wholemeal. From the crumb of selected model breads, starch was removed releasing AX-protein complexes, which were further examined by size exclusion chromatography.On the basis of the research, it was concluded that optimum model mix can be composed of 3–6% AX and 3–6% rye protein isolate at 94–88% of rye starch meaning with the most similar properties to low extraction rye flour.Application of model rye bread allowed to examine the interactions between AX and proteins. Bread baked with a share of AX, rye protein and starch, from which the complexes of the highest molar mass were isolated, was characterized by the strongest structure of the bread crumb.