Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 1: Modelling combined effects of AX and water adjustment on Mixolab parameters

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-03-01 DOI:10.1016/j.fbp.2024.11.026

Grant M. Campbell, Konstantina Solomou, Keira J. O’Byrne, Kane L. Spencer

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Abstract

A novel approach is presented to use the Chopin Mixolab 2 to quantify the effects of arabinoxylans (AXs) on the required water absorption of a dough formulation and on other parts of the Mixolab torque profile relevant to bread quality. The Mixolab is operated with removal of flour and substitution with AX over a range of water additions. Linear models are fitted that allow defining an Arabinoxylan Multiplication Factor (AXMF) that quantifies the effects of AX relative to the effect of flour, and an Arabinoxylan Water Absorption Factor (AXWAF) that quantifies the amount of water absorbed by the AX. The modelling allows the effects of flour substitution with AX and the associated water adjustment to be distinguished, and their combined effects to be predicted. The approach is illustrated with an AX sample extracted from wheat, which gave AXWAF = 1.19, which indicates the AX absorbed 119% of its own weight of water, and AXMF = 0.89, which indicates this particular AX was 89% as effective as flour at absorbing water, requiring a small reduction in the water absorption to give the same dough consistency based on a Mixolab C1 value of 1.1 N m. The effects of the substituted AX and water adjustment were quantified in relation to other key measures of the Mixolab profile (development time, stability and torque measures related to gluten softening and starch gelatinisation, hydrolysis and retrogradation), illustrating how the removed flour, added AX and adjusted water affected different elements relevant to bread quality. The approach (patent pending, GB2415536.8) allows the separate effects of flour removal, AX addition and water adjustment on the Mixolab profile to be distinguished, and their combined effect modelled, giving greater precision to scientific interpretation of phenomena, and aiding translation to identify AX and other fibre and hydrocolloid ingredients suited to enhancing specific aspects of bread quality.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.