Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects
In the face of agriculture-related global challenges, there is a need to produce food more efficiently and effectively, reduce food waste and increase utilization of agricultural by-products such as wheat bran. Extracted arabinoxylans from wheat bran have previously been found to retard staling and...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
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SLU/Department of Molecular Sciences
2020
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| Materias: |
| _version_ | 1855572674867101696 |
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| author | Henriksson, Ylva |
| author_browse | Henriksson, Ylva |
| author_facet | Henriksson, Ylva |
| author_sort | Henriksson, Ylva |
| collection | Epsilon Archive for Student Projects |
| description | In the face of agriculture-related global challenges, there is a need to produce food more efficiently and effectively, reduce food waste and increase utilization of agricultural by-products such as wheat bran. Extracted arabinoxylans from wheat bran have previously been found to retard staling and thus extend shelf life of bread. The purpose of this study was therefore to investigate the effect of addition of 0.3, 1.0 and 1.7 % of three arabinoxylan fractions (extract, feruloylated and unferuloylated arabinoxylan) on dough and bread quality aspects and on staling, to evaluate the fractions in terms of their potential as bread improvers, and to determine whether arabinoxylan addition influences consumer acceptance of fresh and stored bread. Breads were made with each arabinoxylan fraction and addition level combination. Dough and bread quality aspects were determined on the baking day. Staling-related parameters were measured after 1, 7 and 14 days of storage. Bread quality aspects were largely unaffected by arabinoxylan addition. Some positive effect on textural parameters during storage were observed. The main difference between the fractions was their effect on baking absorption and crumb moisture content. In the consumer acceptance test, arabinoxylan addition did not significantly influence acceptance of fresh or stored breads. All three arabinoxylan fractions have potential as bread improvers to retard staling while maintaining quality. However, the overall lack of significant results in this study calls for further research to elucidate the future role of wheat bran arabinoxylans in industrial breadmaking. |
| format | H2 |
| id | RepoSLU16008 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2020 |
| publishDateSort | 2020 |
| publisher | SLU/Department of Molecular Sciences |
| publisherStr | SLU/Department of Molecular Sciences |
| record_format | eprints |
| spelling | RepoSLU160082020-09-16T01:02:15Z Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects Arabinoxylaner från vetekli i brödbakning : effekt på hållbarhet och andra kvalitetsaspekter Henriksson, Ylva arabinoxylan wheat bran breadmaking staling bread quality In the face of agriculture-related global challenges, there is a need to produce food more efficiently and effectively, reduce food waste and increase utilization of agricultural by-products such as wheat bran. Extracted arabinoxylans from wheat bran have previously been found to retard staling and thus extend shelf life of bread. The purpose of this study was therefore to investigate the effect of addition of 0.3, 1.0 and 1.7 % of three arabinoxylan fractions (extract, feruloylated and unferuloylated arabinoxylan) on dough and bread quality aspects and on staling, to evaluate the fractions in terms of their potential as bread improvers, and to determine whether arabinoxylan addition influences consumer acceptance of fresh and stored bread. Breads were made with each arabinoxylan fraction and addition level combination. Dough and bread quality aspects were determined on the baking day. Staling-related parameters were measured after 1, 7 and 14 days of storage. Bread quality aspects were largely unaffected by arabinoxylan addition. Some positive effect on textural parameters during storage were observed. The main difference between the fractions was their effect on baking absorption and crumb moisture content. In the consumer acceptance test, arabinoxylan addition did not significantly influence acceptance of fresh or stored breads. All three arabinoxylan fractions have potential as bread improvers to retard staling while maintaining quality. However, the overall lack of significant results in this study calls for further research to elucidate the future role of wheat bran arabinoxylans in industrial breadmaking. För att möta de jordbruksrelaterade utmaningar som världen står inför behövs en effektivare matproduktion, reducerat matsvinn och ökad användning av agrara biprodukter såsom vetekli. Extraherade arabinoxylaner från vetekli har tidigare visats kunna motverka föråldringsprocessen i bröd och därmed förlänga brödets hållbarhet. Syftet med denna studie var därför att undersöka effekten av att tillsätta 0,3, 1,0 och 1,7 % av tre olika arabinoxylanfraktioner (extrakt samt arabinoxylanfraktion med och utan ferulasyra) på kvalitetsegenskaper hos deg och bröd och på föråldringprocessen, att utvärdera fraktionernas potential som brödtillsats, samt att undersöka huruvida tillsats av arabinoxylan påverkar konsumenters acceptans av färskt och lagrat bröd. Bakning av bröd gjordes med alla kombinationer av arabinoxylanfraktion och tillsatsnivå. Deg- och brödegenskaper mättes på bakdagen. Lagringsrelaterade parametrar mättes efter 1, 7 och 14 dagars lagring. Brödkvaliteten påverkades inte nämnvärt av arabinoxylantillsats. Däremot observerades vissa positiva effekter på brödets textur under lagring. Den huvudsakliga skillnaden mellan fraktionerna var deras effekt på vattenabsorption vid bakning och vattenhalt i brödets inkråm. Vid det sensoriska konsumenttestet gav arabinoxylantillsats ingen effekt på acceptansen av färskt eller lagrat bröd. Alla tre arabinoxylanfraktionerna har potential att användas som brödtillsats för att bromsa åldrandeprocessen med bibehållen brödkvalitet. Det låga antalet signifikanta resultat i denna studie pekar dock på behovet av vidare forskning för att utreda vilken roll arabinoxylaner från vetekli har i framtidens industriella brödbakning. SLU/Department of Molecular Sciences 2020 H2 eng swe https://stud.epsilon.slu.se/16008/ |
| spellingShingle | arabinoxylan wheat bran breadmaking staling bread quality Henriksson, Ylva Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects |
| title | Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects |
| title_full | Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects |
| title_fullStr | Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects |
| title_full_unstemmed | Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects |
| title_short | Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects |
| title_sort | wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects |
| topic | arabinoxylan wheat bran breadmaking staling bread quality |