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Project

Arabinoxylan in novel high-dietary fibre wheats and their role in bread making

Due to their unique physico-chemical properties, arabinoxylans (AX) impact several biotechnological processes, including bread making. Different effects are observed depending on their extractability and molecular weight. As a consequence, xylanases with solubilising and degrading activity can strongly affect cereal processing applications. The aim of this PhD project is to develop structure-function relationships of unique AX contents and structures during classical bread making. Hereto, the structures and techno-functional properties of AX present in novel high-dietary fibre wheats will be examined and their impact on dough rheology and bread properties will be investigated. First, the relationship between content, structure and properties (extractability and oxidative gelation) of AX present in novel wheats will be identified. Second, the AX viscosity steering and surface-active properties in aqueous model systems will be related to their chemical structure. Third, in-depth insight into the contribution of AX content and structure to the functionality of the dough aqueous phase and to the overall rheological behaviour will be generated. Finally, the classical yeast-based bread making process will be mastered and bread quality will be evaluated in relation to AX content and characteristics of the dough aqueous phase by using xylanases.

Date:1 Sep 2019 →  3 Feb 2023
Keywords:Arabinoxylan, Xylanases, High dietary fiber
Disciplines:Food chemistry, Food technology, Food microbiology, Food chemistry and molecular gastronomy, Food physics
Project type:PhD project