Food and Fermentation Industries >

2024 , Vol. 50 >Issue 9: 364 - 369

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036042

Effect of arabinoxylan on dough characteristic and flour product quality:A review

  • GENG Mengyuan ,
  • LUO Denglin ,
  • BAI Zhouya ,
  • HUANG Jihong ,
  • FENG Junwei ,
  • LI Peiyan ,
  • YUE Chonghui ,
  • WANG Libo
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Research Center of Food Material, Henan University of Science and Technology, Luoyang 471023, China)
    3(Food and Pharmacy College, Xuchang University, Xuchang 461000, China)
    4(Henan Feitian Agricultural Development Stock Co., Ltd., Hebi 456750, China)

Received date: 2023-05-16

  Revised date: 2023-06-02

  Online published: 2024-06-11

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Abstract

As a dietary fiber, arabinoxylan(AX) interacts with the main components of flour during dough formation and processing, thus affecting the characteristics of dough and the quality of flour products.In this paper, the interaction between AX and gluten protein and wheat starch in the dough was analyzed, and the influence rule of AX on water retention, rheological property, and fermentation characteristics of dough was summarized.The research results of AX applied in cooking, baking and frying flour products in recent years were summarized.Some important problems that needed to be solved were pointed out, including the fine structure and chain conformation of AX, and the relation of AX addition amount and flour product quality.To solve these problems, future research suggestions were put forward, promoting the theoretical research and practical applications of AX in the flour products industry.

Key words： arabinoxylan; gluten protein; starch; dough characteristics; flour product quality

Cite this article

GENG Mengyuan , LUO Denglin , BAI Zhouya , HUANG Jihong , FENG Junwei , LI Peiyan , YUE Chonghui , WANG Libo . Effect of arabinoxylan on dough characteristic and flour product quality:A review[J]. Food and Fermentation Industries, 2024 , 50(9) : 364 -369 . DOI: 10.13995/j.cnki.11-1802/ts.036042

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