Innovative use of wastewater-extracted Arabinoxylans: Elevating steamed bread texture and structure

Water-extractable arabinoxylans (WEAX) are utilized as additives to enhance the properties of flour-based products. This study investigates the impact of WEAX, extracted from wastewater, on the texture, water distribution, and microstructure of steamed breads. The results showed that WEAX positively affected the hardness, moisture distribution and stomatal area ratio of steamed breads. WEAX reduced the hardness of steamed breads by 36 % among the various treatments, suggesting that WEAX formed cross-linked polymers with gluten proteins through covalent and hydrogen bonds, which reduced the hardness of steamed breads. Notably, the gluten network is improved by the addition of WEAX, resulting in a denser and more homogeneous pore structure in the dough. Overall, the incorporation of WEAX positively influenced the texture, water distribution, and porosity of steamed breads. This finding offers a theoretical foundation for the utilization of WEAX, extracted from wastewater, in the industrial production of steamed bread and other flour-based products.