The aim of this work was to investigate and compare the effect of arabinoxylan (AX)
addition and incorporation on the mixing properties of native and model doughs of
different wheat types, to get more insight into the role of AXs in dough formation.
In the experiments, flour samples of a wheat variety (normal starch type) and two
wheat lines (waxy and high amylose) were used. Model doughs were composed by fractionating
flours into starch and gluten followed by subsequent reconstitution according to their
original gluten to starch ratio. AX isolate was dosed in 1% and 3% to the native and
model doughs. Incorporation of AX was performed by reduction and re-oxidation of wheat
dough with dithiothreitol (DTT) and KIO3, respectively.
Model doughs behaved similarly to native doughs thus were found appropriate for the
model experiments. In general, higher AX level resulted higher dough consistency in
every dough system compared to the corresponding base dough, however, the extent of
the growth was different. In case of assumed AX incorporation only small differences
were found in the mixing properties compared to AX addition. Based on sodium dodecyl
sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) analysis, some minor but clear
changes were observed in the protein subunit profile of AX containing doughs compared
to base doughs, but no difference was identified between doughs made by AX addition
and AX incorporation. However, the characterization of the gluten-AX interactions
requires more detailed investigation, in which a pure gluten-starch-AX model system
can offer a valuable, well-defined matrix.