Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials

Article ID	Journal	Published Year	Pages	File Type
10541030	Food Chemistry	2012	8 Pages	PDF

Abstract

âº In situ production of arabinoxylan oligosaccharides (AXOS) in breads was investigated. âº The effect of several xylanases on dough stickiness and AXOS production was studied. âº Different arabinoxylan rich fibre fractions were applied to increase AXOS levels. âº A thermostable xylanase is preferred to produce good quality AXOS enriched breads. âº Rye or wheat bran can be used to produce good quality breads with high AXOS levels.

Keywords

arabinoxylan AXOS WE-AX WU-AX arabinoxylan oligosaccharides Water extractable arabinoxylan average degree of polymerisation A/X Xylanase Bread making dietary fibre prebiotic Gas chromatography

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

Preview

Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials

Authors

Bram Damen, Annick Pollet, Emmie Dornez, Willem F. Broekaert, Ingrid Van Haesendonck, Isabel Trogh, Filip Arnaut, Jan A. Delcour, Christophe M. Courtin,