Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans

Wheat bran (WB) was treated using xylanase and arabinofuranosidase from Thermotoga maritima and added to steamed breads on 15% flour weight basis. The antioxidant capacity and water and oil retention capacity of brans were increased while their soluble xylooligosaccharides and phenolic acids content were increased. Two enzymes treatment was found to be more effective in decreasing the resistance to extension, softening degree, water absorption and development time, and in increasing the extensibility, stability time, porosity and sensorial characteristics of the steamed breads. Two enzymes treatment had significantly (P < 0.05) greater specific volume, springiness and cohesiveness and lower crumb firmness, gumminess, chewiness than single enzyme treatment. All results highlighted that combination of xylanase and arabinofuranosidase can improve the degrees hydrolysis of WB and its soluble AX xylooligosaccharides produced, having a synergetic effect on the dough rheology and nutritional and quality characteristics of steamed bread.