Effect of arabinoxylan and arabinogalactan on textural attributes of bread

Saeed, F., Arshad, M. U., Pasha, I., Suleria, H. A. R., Arshad, M. S., Qamar, A., Ullah, A. and Sultan, S. (2014) Effect of arabinoxylan and arabinogalactan on textural attributes of bread. Journal of Food Processing and Preservation, 1-19. doi:10.1111/jfpp.12322


Author Saeed, F.
Arshad, M. U.
Pasha, I.
Suleria, H. A. R.
Arshad, M. S.
Qamar, A.
Ullah, A.
Sultan, S.
Title Effect of arabinoxylan and arabinogalactan on textural attributes of bread
Journal name Journal of Food Processing and Preservation   Check publisher's open access policy
ISSN 0145-8892
1745-4549
Publication date 2014-08-29
Year available 2014
Sub-type Article (original research)
DOI 10.1111/jfpp.12322
Open Access Status
Start page 1
End page 19
Total pages 19
Place of publication Hoboken, NJ, United States
Publisher Wiley-Blackwell Publishing
Collection year 2015
Language eng
Abstract In the current research, arabinoxylans (AX) and arabinogalactans (AG) were extracted from different wheat varieties and utilized in bread at different levels (0.5 and 1%). Texture analysis (hardness, fracturability, gumminess, cohesiveness) of dough and bread was performed using texture analyzer. Results showed that the AX content in whole wheat flours ranged from 2.93 to 4.68% while AG ranged from 0.47 to 0.93%. Hardness of bread decreased significantly because of the increase in the levels of AX and AG while it improved during storage study. Moreover, bread fracturability improved as the AX and AG levels increased. Highest gumminess was assigned to Shafaq-06 with increasing trend from control to 0.5% AX level. After the addition of AG, highest bread gumminess (155.74±6.1, 156.32±7.9) was observed in Shafaq-06. Both fracturability and gumminess have been increased with the addition of these nonstarch polysaccharides but decreased with the storage intervals.
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published online ahead of print 29 August 2014.

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2015 Collection
 
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