The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour

Part of the role which arabinoxylan (AX) plays in bread making relates to its impact on bulk rheology dough. However, actual mechanisms by it influences dough are still not well understood. An evident research approach is use endo-?-1,4-xylanases (XYLs) hydrolyze AX and hence increase their solubility. Here, population (i) wheat (ii) mixed cereal doughs made from blends flour (WF) rye (RF) was subjected hydrolysis XYL Aspergillus aculeatus (XAA) or Bacillus subtilis (XBS). Non-linear linear studied uniaxial extensional small-amplitude oscillatory shear measurements, respectively. Low dosages XBS XAA changed neither non-linear nor rheological responses, presumably because limited did result high losses water binding and/or constituents bound liberated water. A dosage led extensive considerably decreased viscosity. This decrease resulted an altered distribution. • Arabinoxylan hydrolyzed with xylanases doughs. High-dose hydrolyzes irrespective substrate specificity. affects through intermolecular interactions. Hydrolyzing decreases Effect a redistribution.