Arabinoxylans and Endoxylanases in Wheat Flour Bread-making
Abstract
For the past 50 years the function of arabinoxylans in bread-making has been the subject of much debate and controversy. In the last decade, these molecules have been put in the spotlight again inter alia because of the increasing use of endoxylanases in European wheat and rye flour bread-making processes. This renewed interest has led to considerable advances in the understanding of both arabinoxylan and endoxylanase functionalities in bread-making. We here present a survey of the relevant work. Knowledge of both the substrate (arabinoxylan) and the enzyme (endoxylanase), as well as of recently discovered endoxylanase inhibitors, is summarised. Facts on arabinoxylans and endoxylanases in wheat flour bread-making are presented and integrated in an up-to-date view on their functionality in bread-making.
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Bread baking not only increases the solubility of arabinoxylans, but also results in depolymerization, due to the action of enzymes in the flour.
“Bread baking not only increases the solubility of arabinoxylans, but also results in depolymerization, due to the action of enzymes in the flour (Courtin and Delcour, 2002).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Courtin and Delcour, 2002
Water-soluble arabinoxylans have profound effects on processing properties (including bread making) owing to their water holding capacity and effect on viscosity.
“Water-soluble arabinoxylans have profound effects on processing properties (including bread making as discussed by Courtin and Delcour, 2002) owing to their water holding capacity and effect on viscosity.”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Courtin and Delcour, 2002
Cites
Colorimetric Method for Determination of Sugars and Related Substances
DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956) · Analytical Chemistry · doi:10.1021/ac60111a017 · Cited by 52,269 · see citing works
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Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606 · see citing works
“Bread baking not only increases the solubility of arabinoxylans, but also results in depolymerization, due to the action of enzymes in the flour (Courtin and Delcour, 2002).”
BackgroundInfluentialIzydorczyk, M. S., & Dexter, J. E. (2008) · Food Research International · doi:10.1016/j.foodres.2008.04.001 · Cited by 527 · see citing works
Pauly, M., Gille, S., Liu, L., Mansoori, N., de Souza, A., Schultink, A., & Xiong, G. (2013) · Planta · doi:10.1007/s00425-013-1921-1 · Cited by 444 · see citing works
Scarpellini, E., Deloose, E., Vos, R., Francois, I. E. J. A., Delcour, J. A., Broekaert, W. F., Verbeke, K., & Tack, J. (2016) · Neurogastroenterology & Motility · doi:10.1111/nmo.12819 · Cited by 5 · see citing works
Self-citation
- Authors
- Courtin, C. M., & Delcour, J. A.
- Affiliations
- KU Leuven (BE)
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 2002-03
- Volume
- 35
- Issue
- 3
- Pages
- 225-243
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W2082733963
- Cited by
- 720
- References
- 1
- Citations by year
- 2026: 21 · 2025: 25 · 2024: 44 · 2023: 27 · 2022: 25 · 2021: 40 · 2020: 40 · 2019: 32 · 2018: 37 · 2017: 22 · 2016: 41 · 2015: 38 · 2014: 32 · 2013: 44 · 2012: 34
- FWCI
- 12.57
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Cereal Science (publishedVersion)
- Lirias (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Wheat and Barley Genetics and Pathology
- Keywords
- arabinoxylan, endoxylanase, wheat flour, bread making, dough rheology, rye flour, cereal polysaccharides
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