Pietiäinen, Solja and Moldin, Annelie and Strom, Anna and Malmberg, Christian and Langton, Maud
(2022).
Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review.
Food Chemistry. 383
, 132584
[Article Review/Survey]
![[img]](https://pub.epsilon.slu.se/style/images/fileicons/application_pdf.png) |
PDF
1MB |
Abstract
Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality.
| Authors/Creators: | Pietiäinen, Solja and Moldin, Annelie and Strom, Anna and Malmberg, Christian and Langton, Maud | ||||||
|---|---|---|---|---|---|---|---|
| Title: | Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review | ||||||
| Series Name/Journal: | Food Chemistry | ||||||
| Year of publishing : | 2022 | ||||||
| Volume: | 383 | ||||||
| Article number: | 132584 | ||||||
| Number of Pages: | 14 | ||||||
| Publisher: | ELSEVIER SCI LTD | ||||||
| ISSN: | 0308-8146 | ||||||
| Language: | English | ||||||
| Publication Type: | Article Review/Survey | ||||||
| Article category: | Scientific peer reviewed | ||||||
| Version: | Published version | ||||||
| Copyright: | Creative Commons: Attribution 4.0 | ||||||
| Full Text Status: | Public | ||||||
| Subjects: | (A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science | ||||||
| Keywords: | Dietary fiber, Functional ingredient, A, X ratio, Molar mass, Ferulic acid, Food technology | ||||||
| URN:NBN: | urn:nbn:se:slu:epsilon-p-116811 | ||||||
| Permanent URL: | http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-116811 | ||||||
| Additional ID: |
| ||||||
| ID Code: | 27649 | ||||||
| Faculty: | NJ - Fakulteten för naturresurser och jordbruksvetenskap | ||||||
| Department: | (NL, NJ) > Department of Molecular Sciences | ||||||
| Deposited By: | SLUpub Connector | ||||||
| Deposited On: | 29 Apr 2022 08:25 | ||||||
| Metadata Last Modified: | 29 Apr 2022 08:31 |
Repository Staff Only: item control page
Relations
Relations