Title: The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1 -> 3,1 -> 4)-beta-D-glucan levels
Authors: Trogh, Isabel ×
Courtin, Christophe
Andersson, AAM
Aman, P
Sorensen, JF
Delcour, Jan #
Issue Date: Nov-2004
Publisher: Academic press ltd elsevier science ltd
Series Title: Journal of cereal science vol:40 issue:3 pages:257-267
Abstract: Bread-making with a composite flour (CF) consisting of 60% wheat flour (WF) and 40% hull-less barley flour, increased the total and soluble (1-->3,1-->4)-beta-D-glucan and total arabinoxylan (AX) contents of dough and bread samples, but decreased the specific bread loaf volume. A xylanase insensitive to inhibition by Triticum aestivum L. xylanase inhibitor (TAXI) and xylanase inhibiting protein (XIP), increased loaf volume by 8.8 and 20.1 % for WF and CF breads, respectively. Xylanase addition not only markedly improved loaf volume of CF bread, but also increased the soluble AX content of the WF and CF dough and bread samples because of conversion of water-unextractable AX into soluble AX. The xylanase had no impact on the extractability and molecular weight of (1-->3,1-->4)- beta-D-glucan, but (1-->3,1-->4)-beta-D-glucan was degraded during bread-making probably because of endogenous beta-glucanase activity. Taken together, the results clearly show that the combined use of hull-less barley flour and a xylanase active during bread making, lead to palatable breads with high total and soluble AX and (1-->3,1-->4)-beta-D-glucan contents. The sum of total AX and (1-->3,1-->4)-beta-D-glucan was 1.70% for WF bread and 3.06% for CF bread, while the sum of soluble AX and (1-->3,1-->4)-beta-D-glucan was 0.49 and 1.41% for control WF and CF xylanase supplemented breads, respectively. (C) 2004 Elsevier Ltd. All rights reserved.
ISSN: 0733-5210
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
Trogh 2004 J Cereal Sci 40 257-267.pdf Published 434KbAdobe 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