Effect of Arabinoxylan and Arabinogalactan on Textural Attributes of Bread

Abstract

In the current research, arabinoxylans (AX) and arabinogalactans (AG) were extracted from different wheat varieties and utilized in bread at different levels (0.5 and 1%). Texture analysis (hardness, fracturability, gumminess, cohesiveness) of dough and bread was performed using texture analyzer. Results showed that the AX content in whole wheat flours ranged from 2.93 to 4.68% while AG ranged from 0.47 to 0.93%. Hardness of bread decreased significantly because of the increase in the levels of AX and AG while it improved during storage study. Moreover, bread fracturability improved as the AX and AG levels increased. Highest gumminess was assigned to Shafaq-06 with increasing trend from cont..