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Article Abstract
Wheat bran is a significant byproduct of wheat flour milling and is enriched with dietary fiber. Arabinoxylan (AX), the major constituent of dietary fiber, plays a crucial role in the nutrition and processing of cereal food. This review comprehensively focuses on AX as a functional additive, specifically addressing its fractionation methods, structural characteristics, techno-functionality, and interactions with dough components. Structural features such as molecular weight (Mw), branching degree, and ferulic acid (FA) content significantly influence the functionality of AX, affecting gluten protein and starch characteristics during cereal food processing. Specifically, studies have shown that AX with optimum Mw and FA levels improved dough rheology and gas retention during bread-making. Furthermore, the solubility of AX varies across wheat bran fractions, with soluble AX fractions demonstrating notable dough-improving properties. By integrating structural complexity with functional properties, this review highlights the promising applications of wheat bran AX as a sustainable, functional dough additive.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141146 | DOI Listing |
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