Abstract:
Despite a highly beneficial role of water soluble arabinoxylans, the information about
the effect of their addition on the properties of rye dough is lacking. The aim of this study
was to check the influence of their modification methods and properties on water binding
capacity of rye flour and suggest some possible explanations for the action of various
fractions of arabinoxylans. Three modifications of isolated arabinoxylans were carried
out: enzymatic hydrolysis, cross-linking, and combination of both. The preparations used
as additives differed in molecular characteristics of arabinoxylans, as well as their
rheological behavior. The addition of all preparations at 1 and 2% levels to rye flour
types 720 and 1,150 resulted in an increase of water absorption. The high water
absorption of the two rye flour types with the same amount of arabinoxylan preparations
was mainly related to structural properties of arabinoxylans, such as molecular mass and
substitution ratio. Structural properties were responsible for rheological behavior of the
samples, which allow prediction of the final water absorption of rye flour.
Keywords: Arabinoxylans, Cross-linking, Dough, Xylanase hydrolysis.
