On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread

- Fluorescent-stained antibodies used for arabinoxylan detection.
- Image analysis proves hypothesis that rye proteins are enclosed by arabinoxylan.
- Xylanase and transglutaminase significantly enhance rye protein network formation.
- Enzyme overdosing drastically reverse positive effects on dough and bread structure.
- New insights in structure-function relationship of rye dough are reached.

For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies that bind to the arabinoxylan chains. Image analysis proves that the arabinoxylan surrounds the proteins, negatively affecting protein networking. Further, it is hypothesised that the dosing of xylanase and transglutaminase has a positive impact on rye dough and bread characteristics; the findings in this study evidenced that this increases the protein network by up to 38% accompanied by a higher volume rise of 10.67%, compared to standard rye dough. These outcomes combine a product-oriented and physiochemical design of a recipe, targeting structural and functional relationships, and demonstrate a successful methodology for enhancing rye bread quality.