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Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure

Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology. To determine the role of feruloylation and hydrolysis of wheat bran AX on dough quality and microstructure, hydrolyzed and unhy...

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Main Authors: Solja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, Kati Katina, Ndegwa H. Maina, Henrik Hansson, Annelie Moldin, Maud Langton
Format: Artigo
Language:Inglês
Published: MDPI AG 2024-07-01
Series:Foods
Subjects:
rheology
arabinoxylan
hydrolysis
ferulic acid
dough
Online Access:https://www.mdpi.com/2304-8158/13/15/2309
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