Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 549355
Title Arabinoxylans-enriched fractions : From dry fractionation of wheat bran to the investigation on bread baking performance
Author(s) Zhang, Lu; Boven, Anneloes van; Mulder, Jorinde; Grandia, Jeroen; Chen, Xiao Dong; Boom, Remko M.; Schutyser, Maarten A.I.
Source Journal of Cereal Science 87 (2019). - ISSN 0733-5210 - p. 1 - 8.
DOI https://doi.org/10.1016/j.jcs.2019.02.005
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Arabinoxylans - Bread baking - Dry fractionation - Valorization
Abstract

Arabinoxylans- (AX-) enriched fractions were separated from wheat bran by dry fractionation and utilized for fiber fortification in bread. The obtained AX-enriched fractions (AXF) contained 39.2–55.8% arabinoxylans (dry basis). To produce bread with various AX-fortification levels, wheat flour was partially replaced with AXF in the recipe, i.e., 2%, 5% and 10% of flour weight. Results indicate 10% AX fortification led to decreased specific volume, harder and coarser crumb and darker color of bread, while 2% and 5% showed no significant influence. Next, the bread recipe was adjusted based on Farinograph water absorption and the AXF was pre-soaked in water (with or without xylanase) at 40 C for 16 h before dough mixing. The recipe and process adjustment reduced the detrimental effects of a high-level AX-fortification on bread quality. Bread with 10% AXF showed comparable quality properties as the control and its fiber content (11.75% dry basis) was found twice higher than the control (5.48% dry basis). However, usage of xylanase did not further improve the bread quality under tested conditions. In conclusion, this study shows that AX-enriched fractions from wheat bran have valorization potential for application in food.

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