Physicochemical properties of arabinoxlans in refrigerated dough

Dough syruping is considered a problem associated to the quality of refrigerated dough products. Degradation of arabinoxylans (AX) by endogenous xylanase is one of the causes for the dough syruping development. The objective of this study was to determine physicochemical properties of AXs during storage in relation to the endoxylanase activity. Arabinoxylans were extracted from the refrigerated dough samples that were prepared using two different hard red spring varieties, Glenn and Parshall. The changes in weight-averaged molecular weight, the monosaccharide composition and the viscosity of AXs were investigated during refrigeration of dough. Structural features of AX changed dramatically during storage, resulting in changes in the rheological properties. The high molecular weight fraction of AXs was decreased up to 17% after 34 days of storage. Major structural change occurred in the unsubstituted xylose residues, which was detected by Proton Nuclear Magnetic Resonance (1H NMR). The increase in the peak of unsubstituted xylose backbone indicated that mono- and di-substituted AXs have been degraded during the storage. The viscosity of water extractable AX declined by as much as 43%. Linear regression coefficient, R2, was ~−0.9 between A/X and dough syruping for both Glenn and Parshall.