AACC International Annual Meeting location:Orlando, Florida, USA date:11-14 September 2005
A major problem concerning refrigerated dough quality upon prolonged storage is that liquid can separate from the dough and form a syrup which leaks from the container and is particularly objectionable to consumers. In this presentation direct evidence will be presented for the strong involvement of arabinoxylans (AX) and endoxylanases in the dough syruping phenomenon by assessing the impact of endoxylanases with widely different characteristics and endoxylanase inhibitors on the dough syruping process. It will be demonstrated that not conversion of water unextractable AX to high molecular weight water soluble components, but degradation of water extractable AX and solubilized AX to low molecular weight molecules, is the main factor influencing dough syruping. In addition, a number of protocols aimed at reducing dough syruping through treatment or selection of wheat kernels will be examined.