PDF(Pubmed)
Abstract：
Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology. To determine the role of feruloylation and hydrolysis of wheat bran AX on dough quality and microstructure, hydrolyzed and unhydrolyzed AX fractions with low and high ferulic acid content were produced, and their chemical composition and properties were evaluated. These fractions were then incorporated into wheat dough, and farinograph measurements, large and small deformation measurements and dough microstructure were assessed. AX was found to greatly affect both fraction properties and dough quality, and this effect was modulated by hydrolysis of AX. These results demonstrated how especially unhydrolyzed fiber fractions produced stiff doughs with poor extensibility due to weak gluten network, while hydrolyzed fractions maintained a dough quality closer to control. This suggests that hydrolysis can further improve the baking properties of feruloylated wheat bran AX. However, no clear effects from AX feruloylation on dough properties or microstructure could be detected. Based on this study, feruloylation does not appear to affect dough rheology or microstructure, and feruloylated wheat bran arabinoxylan can be used as a bakery ingredient to potentially enhance the nutritional quality of bread.
摘要：
阿魏酸化阿拉伯木聚糖（AX）是一种潜在的促进健康的纤维成分，可以增强面包的营养特性，但也可以影响面团的流变学。为了确定小麦麸皮AX的阿魏酸化和水解对面团品质和微观结构的作用，产生具有低和高阿魏酸含量的水解和未水解AX馏分，并对其化学成分和性能进行了评价。然后将这些部分掺入小麦面团中，和粉质测量，评估了大小变形测量和面团微观结构。发现AX会极大地影响馏分特性和面团质量，这种效应是通过AX的水解来调节的。这些结果表明，由于面筋网络较弱，未水解的纤维部分产生的硬生面团的延展性较差，而水解部分保持面团质量接近控制。这表明水解可以进一步改善阿魏酸化麦麸AX的烘烤性质。然而,未检测到AX阿魏酸化对面团性质或微观结构的明显影响。基于这项研究，阿魏酸化似乎不会影响面团流变学或微观结构，和阿魏酸化的小麦麸皮阿拉伯木聚糖可以用作烘焙原料，以潜在地提高面包的营养质量。
