阿拉伯木聚糖
食品科学
开胃菜
木糖
糖
化学
阿拉伯糖
小麦面包
全谷物
多糖
小麦面粉
发酵
生物化学
作者
Jayani Kulathunga,Kristin Whitney,Şenay Şimşek
标识
DOI:10.1021/acs.jafc.4c05380
摘要
This research investigates the influence of milling methods and starter cultures on the structural characteristics of water-extractable arabinoxylans (WE-AX) in stone-milled whole-grain flour and sourdough bread. Stone milling was conducted to generate six different whole wheat flour samples, from which sourdough bread was produced using wheat and rye starter cultures. The study found that both milling parameters and the type of starter culture significantly impacted the fine structural details of WE-AX, including sugar composition, arabinoxylan (AX) content, and the arabinose-to-xylose (A/X) ratio values. These differences were statistically significant (p < 0.05). Furthermore, transforming flour into sourdough bread resulted in the molecular degradation of AX, significantly reducing its molecular weight and leading to a more heterogeneous fine structure. This detailed characterization of AX's alterations during food processing provides insights into evaluating its potential health benefits in whole-grain products.
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