Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process

Yasuyuki Nishitsuji,Kristin Whitney,Kenji Nakamura,Katsuyuki Hayakawa,Senay Simsek

Food Chemistry（2022）

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摘要

•Breadmaking process impacts molecular weight of water extractable arabinoxylan.•Diversity of water extractable arabinoxylan increased during breadmaking process.•High molecular weight arabinoxylan shows major changes during breadmaking process.•Xylose substitution was altered for arabinoxylan fractions during different stages.•Water holding capacity of arabinoxylan changed due to molecular changes.

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关键词

Arabinoxylan,Wheat,Flour,Dough,Bread

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