Article citations

    Goesaert, H.; Brijs, K.; Veraverbeke, W.S.; Courtin, C.M.; Gebruers, K.J.; Delcour, J.A. Wheat flour constituents: How they impact bread quality, and how to impact their functionality. Trends Food Sci. Technol. 2005, 16, 12–30.

has been cited by the following article:

  • TITLE: Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread
  • AUTHORS: Weili Li,Hui Hu,Qi Wang,Charles S. Brennan
  • KEYWORDS: arabinoxylans, endoxylanase, functional bread, extractability, molecular weight
  • JOURNAL NAME: Foods DOI: 10.3390/foods2020225 Sep 07, 2014
  • ABSTRACT: Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM) and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX) increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU)-AX to WE-AX. In addition, the molecular weight (Mw) distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa) decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa) increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm).