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Endogenous arabinoxylans variability in refined wheat flour and its relationship with quality traits
- Source :
- Journal of Cereal Science. 95:103062
- Publication Year :
- 2020
- Publisher :
- Elsevier BV, 2020.
-
Abstract
- Arabinoxylans (AXs) are the major dietary fiber (DF) component in wheat and their consumption has been associated with several health benefits. Genetic improvement of the AX in refined wheat flour could be a good solution to improve the DF daily consumption while maintaining the flour desirable quality. In this study, 193 common wheat lines were analyzed for their AX content in refined flour and end-use quality. Wide variation in both the total arabinoxylan (TOT-AX) (10.8–16.5 mg/g) and water-extractable arabinoxylan (WE-AX) (3.2–7.6 mg/g) was identified and, in both cases, the genotype had the greatest impact on the observed phenotypes. Variation in the endogenous AX fractions appeared to have a moderate effect on wheat quality. The WE-AX, specifically, were positively correlated with gluten strength (r = 0.11 to 0.32) and bread loaf volume (r = 0.16), whereas the TOT-AX were negatively correlated with dough extensibility (r = −0.11) and bread making quality (r = −0.11). Overall, results of this study show that the genetic improvement of grain AX is feasible and that the AXs present in refined flour do not dramatically alter wheat quality indicating that it is possible to select varieties with high AX endosperm content end desired end-use quality.
- Subjects :
- 0106 biological sciences
chemistry.chemical_classification
genetic structures
Wheat flour
food and beverages
04 agricultural and veterinary sciences
Biology
Health benefits
040401 food science
01 natural sciences
Biochemistry
Gluten
Endosperm
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
Arabinoxylan
Dietary fiber
Food science
Common wheat
Bread making
010606 plant biology & botany
Food Science
Subjects
Details
- ISSN :
- 07335210
- Volume :
- 95
- Database :
- OpenAIRE
- Journal :
- Journal of Cereal Science
- Accession number :
- edsair.doi...........d15d9d7def1dc8188db1e02f6204c37e