Effect of Arabinoxylan on Rheological Attributes and Bread Quality of Spring Wheats

Abstract

In the current study, farinographic, mixographic, amylographic and extensigraphic characteristics of wheat flour were observed with the addition of arabinoxylan (AX). Results revealed that the addition of arabinoxylan increased the water absorption capacity in linear fashion as addition of arabinoxylan at 0.5% maximized the effects as compared to AX at 0.25%. In addition, dough stability was also increased at 5% level. However, a marginal decrease in gelatinization was observed with addition of AX. Moreover, AX also has positive effect on extensigraphic characteristics of wheat flour. Maximum resistance was decreased while maximum extensibility increased with the addition of arabinoxylan. Furthermore, Caffeic acid and syringic acid were found to be 1.37 and 0.01 mg/100 g, respectively in extracted AX gum. With the addition of AX, positive effects on the loaf volume and texture were also observed. In the nutshell, utilization of AX in cereal based products can fulfill multifarious objectives including improving product quality. Practical Applications The current research is helpful to optimize the conditions to improve the quality of bread for commercial point of view. Moreover, it can be useful for researchers and scientists to investigate the role of non starch polysaccharides in baked products