Macromolecular structure of water-extractable arabinoxylans in endosperm and wholemeal rye breads as factor controlling their extract viscosities

► WE-AX fine structure and flour endoxylanase activity control rye bread viscosity. ► Endoxylanase activity is much lower in endosperm rye flour than in wholemeal. ► AX structural units that limit its degradation are concentrated in the endosperm. ► Rye bread extract viscosity is dependent on rye genotype and flour type used.