College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, China.
Food Chem. 2025 Jan 15;463(Pt 1):141146. doi: 10.1016/j.foodchem.2024.141146. Epub 2024 Sep 5.
Wheat bran is a significant byproduct of wheat flour milling and is enriched with dietary fiber. Arabinoxylan (AX), the major constituent of dietary fiber, plays a crucial role in the nutrition and processing of cereal food. This review comprehensively focuses on AX as a functional additive, specifically addressing its fractionation methods, structural characteristics, techno-functionality, and interactions with dough components. Structural features such as molecular weight (Mw), branching degree, and ferulic acid (FA) content significantly influence the functionality of AX, affecting gluten protein and starch characteristics during cereal food processing. Specifically, studies have shown that AX with optimum Mw and FA levels improved dough rheology and gas retention during bread-making. Furthermore, the solubility of AX varies across wheat bran fractions, with soluble AX fractions demonstrating notable dough-improving properties. By integrating structural complexity with functional properties, this review highlights the promising applications of wheat bran AX as a sustainable, functional dough additive.
麦麸是小麦面粉加工的重要副产品，富含膳食纤维。阿拉伯木聚糖（AX）是膳食纤维的主要成分，在谷物食品的营养和加工中起着至关重要的作用。本综述全面关注 AX 作为一种功能性添加剂，特别是其分馏方法、结构特征、技术功能以及与面团成分的相互作用。结构特征，如分子量（Mw）、分支度和阿魏酸（FA）含量，显著影响 AX 的功能，影响谷物食品加工过程中面筋蛋白和淀粉的特性。具体而言，研究表明，Mw 和 FA 水平适中的 AX 可改善面包制作过程中面团的流变性和气体保持能力。此外，AX 在不同的麦麸级分中的溶解度不同，其中可溶性 AX 级分具有显著的面团改良特性。通过将结构复杂性与功能特性相结合，本综述突出了麦麸 AX 作为一种可持续、功能性面团添加剂的有前途的应用。
