Title: Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking
Authors: Courtin, Christophe ×
Gelders, GG
Delcour, Jan #
Issue Date: Sep-2001
Publisher: Amer assoc cereal chemists
Series Title: Cereal chemistry vol:78 issue:5 pages:564-571
Abstract: A Bacillus subtilis endoxylanase (XBS) with a strong selectivity for hydrolysis of water-unextractable arabinoxylan (WU-AX) and an Aspergillus aculeatus endoxylanase (XAA) with a strong selectivity for hydrolysis of water-extractable arabinoxylan (WE-AX) were used in straight-dough breadmaking with two European wheat flours. Dough, fermented dough, and bread characteristics with different levels of enzyme addition were evaluated with a strong emphasis on the arabinoxylan (AX) population. The WU-AX solubilized by XBS during breadmaking were mainly released during mixing and had higher molecular weight, in contrast to their counterparts solubilized by XAA, which were mainly released during fermentation and had lower molecular weight. This coincided with increased loaf volume with XBS and a negative to positive loaf volume response with XAA. Bread firmness and dough extract viscosity also were affected by endoxylanase addition. Results confirmed that WU-AX are detrimental for breadmaking, while WE-AX and solubilized AX with medium to high molecular weight have a positive impact on loaf volume.
ISSN: 0009-0352
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
Courtin 2001 Cereal Chem 78 564-571.pdf Published 263KbAdobe PDFView/Open Request a copy

These files are only available to some KU Leuven Association staff members


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science