A survey of water-extractable arabinopolymers in bread and durum wheat and the effect of water-extractable arabinoxylan on durum dough rheology and spaghetti cooking quality

• Autores: Matthew A Turner, Cindy HN Soh, Nishath K Ganguli, M. J. Sissons
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 14, 2008, págs. 2551-2555
• Idioma: inglés
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• Resumen

  • BACKGROUND: Information on the variation in water-extractable arabinopolymers (WEAP) in durum wheat and their impact on pasta quality is limited. A survey of the content of WEAP in selected bread wheat varieties and durum wheat was conducted and the influence of water-extractable arabinoxylans (WEAX) on dough and spaghetti quality was examined by fortifying low-WEAP durum semolina with purified WEAX. RESULTS: Bread wheat typically possessed higher levels of WEAP than durum wheat, but the latter had a greater range. Purified WEAX was extracted from bread wheat cultivar Sunlin which possessed a high level of WEAP. The extract was used to fortify semolina (0.125–2% w/w) derived from durum wheat variety Tamaroi (low WEAP). Fortification caused a near linear increase in farinograph water absorption of approximately 12% over the range of addition, leading to dough weakening. Reduced cooked pasta stickiness was observed at all levels of WEAX addition. CONCLUSION: Increased WEAX content may be a means to improve pasta quality by reducing pasta stickiness. Durum wheat showed a wide range of WEAP contents, and this may well be exploited by developing cultivars with elevated WEAP levels. © 2008 Crown in the Right of the State of New South Wales and Society of Chemical Industry.