EFFECT OF ARABINOXYLANS ON BREAD-MAKING QUALITY OF WHEAT FLOURS

Two highly purified arabinoxylan preparations of different molecular w eight (HMW, [eta] = 5.48 dl/g and LMW, [eta] = 3.69 dl/g) were used to study the effect of these water-soluble polysaccharides on the bread- making quality of two wheat flours: a Canada western red spring (CWRS) composite sample and a Canada prairie spring (CPS), cv. HY 368. Both preparations significantly increased the farinograph water absorption and the dough development time for the two flours; the HMW arabinoxyla ns exerted significantly (P < 0.01) greater effects than the LMW prepa ration. The HMW arabinoxylans maximally improved the loaf volume of CW RS and CPS breads at a level of 0.5% (w/w) supplementation. The LMW ar abinoxylans maximally increased the loaf volume of CWRS and CPS breads at 0.7 and 1.1% (w/w), respectively. Breads containing HMW arabinoxyl ans retained significantly (P < 0.01) more water than the breads with LMW polymers at 0.5-0.9% (w/w) supplementation levels. Because of thei r higher moisture content the arabinoxylan-fortified breads exhibited a greater rate of starch retrogradation as assessed by calorimetry. Ne vertheless, these breads had softer breadcrumbs than the controls; bre ads fortified (0.3-0.9% w/w) with HMW arabinoxylans were significantly (P < 0.01) less firm than those with LMW polymers over the 7-day stor age period.