Regulatory effects of water-unextractable arabinoxylan (WUAX) on multi-grain bread quality characteristics and gut
Zhouya Bai1,2, Yanbin Wang1, Wenhui Deng1
1College of Food and Bioengineering, Henan University of Science and Technology, 471023, Luoyang, Henan, PR China.
Abstract:
In this study, we investigated the effects and mechanisms of water-unextractable arabinoxylan (WUAX) on the GI and quality characteristics of multi-grain bread. By replacing arabinoxylan in high proportion, we reduced the GI value of bread and added high purity arabinoxylan to the bread as a basic low GI recipe to improve the textural and other characteristics of the bread. We found that when the proportion of pure WUAX was 0.5 %, the bread quality was improved, mainly in terms of hardness, springiness, moisture distribution, microstructure and crystallinity. Specific volume was raised by 4.49 %, hardness decreased by 6.42 %, porosity increased by 1.64 %. The effect of pure WUAX on the intestinal biota was found, mainly through antagonizing Escherichia-Shigella and increasing the abundance of Lactobacillus. In conclusion, this study demonstrated the existence of some quality-enhancing effects of pure WUAX on bread and promoted the improvement of intestinal biota, which has a nutritional-functional value.
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