Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough

• Protein network formation is significantly influenced by Arabinoxylan.
• Protein network formation decreases with increasing Arabinoxylan content.
• Microscopic analyses proved impact of different Arabinoxylan concentrations on protein network formation.
• High correlation between rheology and visual analyses are reached.

The aim of this study was the identification and characterization of the impact of different Arabinoxylan (AX) concentrations (0.0%; 2.5%; 5.0%; 7.5%; 10.0%) on the protein microstructure formation of wheat and rye model dough which were adjusted to the same dough firmness by water calibration. The microstructural characterization was achieved by means of confocal-laser-scanning-microscopy micrographs that were evaluated by an image processing tool. The rheological behavior of the AX treated dough was characterized by oscillation and creep recovery tests. Wheat and rye dough micrograph analyses exhibited a decrease in perimeter and feret diameter of the protein network with increasing AX concentration of approx. 63% and 54%, respectively. Rheological investigations showed that the viscoelastic part of the wheat and rye model dough determined loss factor (tan δ) increased with increasing AX concentration by 148% and 285%, respectively. The results prove the impact of AX on protein microstructure formation in dough.