Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials

► In situ production of arabinoxylan oligosaccharides (AXOS) in breads was investigated. ► The effect of several xylanases on dough stickiness and AXOS production was studied. ► Different arabinoxylan rich fibre fractions were applied to increase AXOS levels. ► A thermostable xylanase is preferred to produce good quality AXOS enriched breads. ► Rye or wheat bran can be used to produce good quality breads with high AXOS levels.