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Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review

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]

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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:
Type of IDID
DOI10.1016/j.foodchem.2022.132584
Web of Science (WoS)000777213900001
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

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