Abstract
Water soluble arabinoxylans, especially of rye origin, are known to considerably improve quality of bread. The aim of the current research was to check the changes in properties of rye dough and bread after the addition of different arabinoxylan preparations. Structure forming properties of these additives were given by the application of hydrolysis, and cross-linking, which influenced molar mass and reactivity of arabinoxylans.The addition of arabinoxylans to rye flour, both type 720 and type 1150, resulted in an increase of water absorption, which was proportional to the applied addition level and molar mass of arabinoxylans. At the same time for the flour type 720, adhesiveness of the dough was diminished with arabinoxylan preparations with the exception of the cross-linked preparation (LP CR).Increasing amount of soluble arabinoxylans in rye flour type 720 was going along with greater volume of bread and decreasing in crumb hardness. Hydrolyzed arabinoxylans (LP HYD) improves greatly the crumb texture of bread in contrast to LP CR showing only a low effect.
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