Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process

Despite the same consistency of the dough samples, their viscosity and values of rheological parameters depended on the amount of arabinoxylan preparations and their molecular weight. Already at the stage of mixing the dough, high molecular complexes of arabinoxylan-protein and arabinoxylan-arabinoxylan were formed. Complex formation was confirmed in the modified dough preparation with rye starch including only arabinoxylan or rye protein as well as a combination of arabinoxylan and rye protein. The highest amount and molecular dimension of complexes were found in the sample composed of starch, cross-linked arabinoxylan and rye protein.