Effects Of Wheat Bran Water-extractable Arabinoxylans On Properties Of Dough And Quality Of Chinese Mantou

Arabinoxylans(AX) played an important role in bread dough and bread baking quality,which attracted many experts in wheat grain to research AX in a wide range. At the same time,wheat bran contains a lot of AX (20%-25%), so bran has broad prospects. Carried out branwater-extractable arabinoxylans (B-WEAX) as the main component of wheat bran of dietaryfiber scientific research, and further explorate the influence mechanism of B-WEAX on therheological properties of dough and quality of chinese mantou, which will promote thedevelopment of high-fiber chinese mantou or whole grains food, and will benefit to humanbody health.First, studyed the extraction conditions of B-WEAX, which contain the ratio of materialto water, extraction temperature and extracting time. Based on the response surface methodoptimizated extraction condition combination of B-WEAX and interaction between theconditions, and got the optimum extraction conditions as follows: ratio of material to water1:11.06, extraction temperature76.9℃, extraction times2.24h.Second, researched different processing methods of B-WEAX, which includefermentation, ultrasonic, adding xylanase and extrusion. Found adding xylanase andextrusion significantly increased the obtaining rate. Their influence degree sepuence onB-WEAX obtaining rate as follows: adding xylanase﹥extrusion﹥fermentation﹥ultrasonic.Third, Using ion chromatographic and gel permeation chromatography analysed andresearched simple sugars content of each gradient alcohol sink components and molecularweight distribution. Experiments showed that with the increasing of the concentration ofethanol, the ratio of Ara/Xly gradually increasing, at the same time, the molecular weight ofB-WEAX alcohol sink components gradually diminishing.Fourth, Researched high molecular weight B-WEAX and low molecular weightB-WEAX two components different adding proportion to effect of rheological properties ofmantou dough Through the farinograph experiment and extensograph experiments. The resultshowed suitably adding ratio could significantly improve the wheat flour farinographproperties and extensograph properties, and got their best added ratio respectively0.5%and0.75%. Under that conditions the bibulous ratio of flour rate were respective65.8%and64.2%Fifth, compared the influence of high molecular weight B-WEAX and low molecular weight B-WEAX on quality of chinese mantou and aging of chinese mantou. Experimentsshowed that high molecular weight B-WEAX and low molecular weight B-WEAX couldimprove quality of chinese mantou and aging of chinese mantou, and the improvement ofhigh molecular weight B-WEAX was significantly higher than the low molecular weightB-WEAX.