Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review.

• Extraction process can be adjusted to produce AX with targeted functionality. • AX functionality in bread depends on AX properties, addition level and interactions. • Selecting AX with suitable physicochemical properties can improve bread quality. • Optimized baking process helps increasing the amount of added fiber in bread. Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality. [ABSTRACT FROM AUTHOR]