Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 2: Predicting the effects of combinations of different arabinoxylans

Abstract

This paper applies the novel approach presented in Part 1 to using the Chopin Mixolab 2 to quantify the effects of arabinoxylans (AX) on the Mixolab torque profile. The approach is illustrated with three contrasting AX products, one extracted from wheat (WhAX), and two extracted from maize, with the original high molecular weight extract, MzAX, further processed into low molecular weight AX (LMzAX). The Arabinoxylan Multiplication Factor (AXMF) of MzAX in relation to water absorption (WAbs) was 2.0, indicating that the MzAX was twice as effective as flour at absorbing water in the dough formulation; the AXMF of WhAX was close to zero, indicating that it had negligible effect on WAbs; and the AXMF of LMzAX was negative, indicating that replacing flour with LMzAX reduced WAbs. AXMF values were quantified in relation to other key measures of the Mixolab profile (Development Time, Stability Time and torque measures related to gluten softening and starch gelatinisation, hydrolysis and retrogradation), illustrating how different AXs influence different elements of bread quality. Baking results using the WhAX and MzAX are also presented, showing the latter giving poorer quality bread. The approach (patent pending, GB2415536.8) allows the combined effects of AX addition and WAbs adjustment on the Mixolab profile to be modelled, and mixtures of AX and other fibre and hydrocolloid ingredients with different properties and functionality to be formulated to precisely target different aspects of bread quality.