Food and Bioproducts Processing最新文献

{"title":"Alternative industrial processing of seaweed meal from Ascophyllum nodosum: Value adding and product development potential of liquid side-streams obtained with different separation methods","authors":"Anna Þóra Hrólfsdóttir ,&nbsp;Hildur Inga Sveinsdóttir ,&nbsp;Sigurjón Arason ,&nbsp;María Gudjónsdóttir","doi":"10.1016/j.fbp.2025.03.006","DOIUrl":"10.1016/j.fbp.2025.03.006","url":null,"abstract":"<div><div>The brown algae <em>Ascophyllum nodosum</em> is harvested from wild sources and used in seaweed meal production. It contains multiple valuable compounds, including polyphenols, polysaccharides and carotenoids that have bioactive properties. In current uses of biomass e.g. as raw material for alginate production, these compounds are not of any special interest, hence there is an opportunity for better utilization of the biomass. Therefore, the aim of the study was to investigate the potential of producing and upscaling production of a byproduct (a targeted seaweed extract produced with mixture of fresh seaweed and water) from the unutilized liquid side-streams obtained within traditional seaweed meal processing. That was performed by evaluating the efficiency of the liquid/solid separation (screw press vs decanter), centrifugation as a secondary separation step, as well as drying methods (spray drying vs freeze drying) on the obtained liquid extracts. Chemical and antioxidant properties were evaluated throughout the alternative processing and mass balances calculated. The results suggest that the decanter was more efficient for separation compared to the screw press due to higher yield of liquid retrieved. The chemical composition and antioxidant properties did not differentiate significantly, neither between the separation methods nor during further processing of the liquids (e.g. centrifugation or drying methods). Furthermore, the alginate remained in the solid phase during separation, and main components extracted with the liquid phase included salt, minerals, polyphenols, and carbohydrates. The results indicate that alternative processing with a decanter as primary separation step could be a feasible solution to meet the demands of full utilization and no-waste policies within seaweed production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 127-136"},"PeriodicalIF":3.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An approach to subcritical fluid and natural deep eutectic solvent-ultrasound assisted extractions as green alternatives for Pecan nutshell phenolic compounds recovery","authors":"Miguel Esteban Cardona Jimenez ,&nbsp;Andrea Carolina Rodríguez-Ruiz ,&nbsp;Alexis Velez ,&nbsp;Lina Marcela Agudelo-Laverde ,&nbsp;Romina Mariana Bodoira ,&nbsp;Patricio Román Santagapita","doi":"10.1016/j.fbp.2025.03.005","DOIUrl":"10.1016/j.fbp.2025.03.005","url":null,"abstract":"<div><div>Green alternatives for Pecan nutshell phenolic compounds recovery were assessed in the present work. Subcritical fluid extraction and ultrasound-assisted extraction with natural deep eutectic solvent were optimized to maximize phenolic compounds extraction and antioxidant activities. Subcritical fluid was analyzed by varying temperature (180–220°C), flow rate (2.5–7.5 g/min) and solvent composition (0–100 % (v/v) ethanol/water mixtures). The optimal Subcritical fluid method involved operating at 220°C with 50 % (v/v) ethanol/water at a flow rate of 5 g/min, resulting in a remarkable 200 % increase on total phenolic compounds and a substantial 500 % increase on antioxidant activity measured by ferric reducing ability of plasma when compared to stirring, a conventional method used as control. Moreover, several ultrasound-assisted extractions with natural deep eutectic solvent were produced with choline chloride and lactic or malic acids; after selecting choline chloride-malic acid, the ratio and water % were optimized through response surface methodology. The optimal ultrasound-assisted extraction with natural deep eutectic solvent employed a 1:1 mol:mol ratio, with a water content of 35.82 % (v/v), yielding a 39 % and 25 % increase on total phenolic compounds and ferric reducing ability of plasma compared to stirring, respectively. Finally, a full evaluation of the most relevant characteristics regarding process, estimation of equipment and extraction costs and a comparison regarding simplicity, safety, selectivity, cost vs. benefit and applicability among the employed methods was included. This research contributes to the development of environmentally friendly technologies and its advantages/drawbacks applied to phenolic compounds recovery from Pecan nutshell with potential applications in food, cosmetics and pharmaceutical industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 137-147"},"PeriodicalIF":3.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Raw meat 3D laser scanning imaging: Optimized by adaptive contour unit","authors":"Lingping Bu ,&nbsp;Huixin Tian ,&nbsp;Zhen Qiao ,&nbsp;Xiaojia Hu ,&nbsp;Guowei Gao ,&nbsp;Bo Qi ,&nbsp;Zhize Wang ,&nbsp;Jingfang Hu ,&nbsp;Chunhui Zhang ,&nbsp;Dequan Zhang ,&nbsp;Wensong Wei","doi":"10.1016/j.fbp.2025.03.004","DOIUrl":"10.1016/j.fbp.2025.03.004","url":null,"abstract":"<div><div>In the field of intelligent meat processing, the application of 3D laser scanning technology for identifying meat contours is essential for the accurate estimation of meat volume and quantitative slicing. In this study, based on 3D laser scanning technology, a contour adaptive shaping unit was developed to address the issue of scanning irregular meat contours and improve the scanning range and volume estimation accuracy. Moreover, we developed software for contour visualization imaging and volume estimation of raw meat using Halcon and Visual C# to optimize the scanning imaging and volume estimation of pork belly, hind shank, and pork loin. The results showed that the optimal shaping angles for chilled and frozen pork (loin, hind shank, and belly) were 60°, 30°, and 30°, respectively, with a scanning accuracy of ≥ 90 % and an average increase of 3 %. After shaping, the volume forms of the three types of raw meat remained stable for 12, 9, and 6 s in the chilled and frozen state. The corresponding coefficients of variation (CV) of imaging accuracy were 0.77 %, 1.16 %, and 0.54 %, respectively, with high stability and consistency of the imaging accuracy. In addition, the pork color and the transfer speed did not significantly affect the imaging performance of the adaptive shaping system (<em>p</em> &gt; 0.05). The results demonstrated that the adaptive contour shaping system exhibited superior optimization capabilities in raw meat imaging, which provided the technical basis for the subsequent research and development pertaining to adaptive quantitative slicing devices for raw meat of various specifications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 103-117"},"PeriodicalIF":3.5,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and application of bioadhesive hydrogel powder loaded with quorum sensing inhibitor isomaltitol for salmon preservation","authors":"Ke Liu ,&nbsp;Ming Zhang ,&nbsp;Wutong Bai ,&nbsp;Wenjing Yang ,&nbsp;Xinran Lv ,&nbsp;Xue Bai ,&nbsp;Xuepeng Li ,&nbsp;Defu Zhang ,&nbsp;Jianrong Li","doi":"10.1016/j.fbp.2025.02.009","DOIUrl":"10.1016/j.fbp.2025.02.009","url":null,"abstract":"<div><div>Salmon is susceptible to spoilage and single cold storage is insufficient for effectively extending its shelf life. The objective of this study was to investigate the impact of hydrogel powder loaded with isomaltitol on the shelf life of salmon. Rheological analysis of the hydrogel revealed that its G' consistently exceeded G'', without any crossover point, indicating gradual gelatinization and the formation of an elastic solid. In conjunction with Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results, the peaks at 3398 cm⁻¹ for gelatin and 3446 cm⁻¹ for sodium alginate were observed in GSDH-2 and showed a shift. The characteristic peak at 2997 cm⁻¹ for isomaltitol was not present in GSDH-2, but was observed in the spectrum of GSIH-2 and became more prominent. These results suggest successful hydrogel preparation. Thermogravimetric analysis (TGA) results showed that the hydrogel lost only 13 % at 200°C. Scanning electron microscopy (SEM) analysis revealed a three-dimensional network and distinct void structure in the hydrogel, indicating its suitability for practical applications, resistance to volatilization, ability to encapsulate drugs, and ability to swell when in contact with water. The preservation experiment showed that the TVB-N value in the control group reached 15 mg/100 g on the third day, while the GSIP treatment group reached this value on the ninth day. Additionally, the TBA value in the GSIP treatment group decreased by 67.2 % under the same storage duration, and the degradation of myofibrillar protein was inhibited by 60.6 %, extending the shelf life of salmon by one week. This finding confirms the potential of hydrogel loaded with isomaltitol as a new preservation method.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 73-83"},"PeriodicalIF":3.5,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143636679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Numerical simulation and optimization of microwave drying process of wheat bran","authors":"Hao Wang ,&nbsp;Bing Fang ,&nbsp;Ying Chen ,&nbsp;Dapeng Ye ,&nbsp;Limin Xie","doi":"10.1016/j.fbp.2025.03.002","DOIUrl":"10.1016/j.fbp.2025.03.002","url":null,"abstract":"<div><div>The unclear aspects of the continuous microwave drying process for wheat bran were addressed, aiming to improve uniformity and enhance the efficiency of microwave energy absorption during the drying process. A mathematical model for the dielectric properties, temperature, and moisture content of wheat bran was established. Subsequently, a multi-physics coupling model integrating the electromagnetic field, heat transfer, and mass transfer was developed. A moving simulation strategy was implemented to achieve continuous microwave drying. This study identified the waveguide arrangement, layer thickness, and conveyor belt height as key factors influencing drying uniformity. Through single-factor and orthogonal experiments, the optimal parameters for the drying equipment were determined, yielding a waveguide arrangement (b), material thickness of 20 mm, and conveyor height of 135 mm. The electric field uniformity coefficient was 0.25, and the microwave energy absorption efficiency reached 87.4 %. The bench experiment results showed that, under the optimal conditions, the temperature and moisture content trends aligned well with simulations. The root mean square errors were 3.44°C for temperature and 1.75 % for moisture content, affirming the model’s accuracy and reliability. This study provides valuable insights for analyzing microwave drying processes and supports the development of effective drying equipment.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 84-102"},"PeriodicalIF":3.5,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modifying the technological properties and the release of cocoa compounds of active gliadin films by increasing the temperature of processing","authors":"Carol López-de-Dicastillo ,&nbsp;Patricia Esteve-Redondo ,&nbsp;Adrián Rojas ,&nbsp;Joaquín Gómez-Estaca ,&nbsp;Rafael Gavara ,&nbsp;Pilar Hernández-Muñoz","doi":"10.1016/j.fbp.2025.03.003","DOIUrl":"10.1016/j.fbp.2025.03.003","url":null,"abstract":"<div><div>The search for bio-based polymers from renewable sources and compostable nature is undoubtedly a focus of interest and need in the area of plastics and mainly for food packaging. Gliadins, proteins found in wheat gluten, are an interesting and sustainable alternative because they are biodegradable, come from a renewable source and have interesting properties as gas barrier, although some technological properties need to be improved in order to broaden their applications. In this work, gliadin bioresin films were processed with water- and lipid-soluble cocoa extracts at 5 and 10 % respect polymer weight by thermo-compression at 90 and 130 °C in order to study both the effect of the type of extract, their concentrations and the processing temperature on the physical and functional properties of the active systems. Undoubtedly, the main condition that positively affected the properties of the resulting active films was the thermo-compression at 130 °C, since it allowed a better miscibility between the active compounds and the biopolymeric chains of the gliadins, and produced a certain crosslinking between disulphide/sulfhydryl groups and polyphenol-protein bonds that resulted in their water resistance. The reduction of weight loss in water achieved values up to 60 %, while in ethanol 95 %, the improvement in resistance was not significant. The mechanical properties of active gliadin films were also highly affected principally when processed at 130 ºC; the elastic modulus decreased while the elongation at break values increased up to values between 113 % and 150 %. The water vapor permeability was greatly reduced from 4.22 to 2.4 × 10¹⁴ Kg m/m² s Pa for active gliadin film containing 10 % lipid soluble cocoa extract. The release of cocoa compounds was totally dependent on the type of the extract and the food simulant. The general conclusion was that by modifying the active compounds and the processing temperature, gliadin films with different technological and antioxidant properties were achieved.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 54-63"},"PeriodicalIF":3.5,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pilot scale succinic acid production from fibre sludge followed by the downstream processing","authors":"Agata Olszewska-Widdrat ,&nbsp;Laís Portugal Rios da Costa Pereira ,&nbsp;Roland Schneider ,&nbsp;Peter Unger ,&nbsp;Charilaos Xiros ,&nbsp;Joachim Venus","doi":"10.1016/j.fbp.2025.03.001","DOIUrl":"10.1016/j.fbp.2025.03.001","url":null,"abstract":"<div><div>The utilization of a cheap side stream is the core for biotechnological production of platform chemicals, such as, succinic acid. This study explores lab and pilot scale fermentation of <em>Actinobacillus succinogenes</em> (B1) and <em>Basfia succiniciproducens</em> (B2) to produce succinic acid from sulphide fibre sludge, a side product from pulp and paper industry. Both strains demonstrated efficient SA production, with lag phase of 2–3 h, accompanied by by-product formation of formic acid (FA) and acetic acid (AA). B1 outperformed B2 in SA concentration (28.4 g∙L^-1 vs 20.4 g∙L^-1) and yield ( 0.76 g·g^-1 and 0.51 g·g^-1), leading to its selection for pilot scale fermentations. Pilot scale fermentations using SFS hydrolysate as carbon source achieved SA yields of 0.62–0.66 g/g with productivities of 0.65 – 0.78 g∙L^-1 SA. SFS hydrolysate, rich in glucose provided a promising substrate, yielding 23 g∙L^-1 SA. Two downstream processing (DSP) methds were evaluated for SA recovery. DSP 1, involving microfiltration, electrodialysis, and ion exchange, achieved 62 % recovery but incurred losses during filtration and electrodialysis. DSP2 utilized activated carbon for decolorization, followed by microfiltration and crystallization, yielding 60.3 % SA recovery. Both DSP approaches produced high purity SA suitable for polymer applications. These results underscore the potential of SFS hydrolysate for sustainable SA production and highlight the need for process optimization, including fed-batch or continuous systems, to enhance yields and reduce costs. These findings contribute to advancing biobased monomer production as a viable alternative to fossil-based methods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 118-126"},"PeriodicalIF":3.5,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recombinant GH5_8 mannanase from Hungateiclostridium cellulolyticum: Biochemical and structural characteristics and applications for mannooligosaccharides production from spent coffee grounds","authors":"Guilherme Romualdo Silva ,&nbsp;Caio Cesar de Mello Capetti ,&nbsp;Andrei Nicoli Gebieluca Dabul ,&nbsp;Marcelo Vizoná Liberato ,&nbsp;Antonio Aprigio da Silva Curvelo ,&nbsp;Vanessa O. Arnoldi Pellegrini ,&nbsp;Igor Polikarpov","doi":"10.1016/j.fbp.2025.02.014","DOIUrl":"10.1016/j.fbp.2025.02.014","url":null,"abstract":"<div><div>Abundant agro-industrial residues, spent coffee grounds (SCG), are rich in polysaccharides, notably mannan, rendering them a promising substrate for the production of mannooligosaccharides (MOS) with potential nutraceutical applications. This work reports cloning, heterologous expression in <em>E. coli</em> Arctic Express and biochemical characterization of <em>Hungateiclostridium cellulolyticum</em> mannanase from GH5 family (<em>Hc</em>GH5_8) and its application for producing MOS from pretreated SCG. The enzyme displayed optimal activity at pH 7.0 and 50 °C, with a specific activity of 687 ± 53 U/mg against konjac glucomannan under optimal conditions. Furthermore, hydrolysis of the SCG resulted in the release of mannobiose (M2), mannotriose (M3), and mannotetraose (M4) as the primary hydrolytic products. The impacts of different hydrothermal pretreatment conditions on the yields of the enzymatically-produced MOS were investigated.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 44-53"},"PeriodicalIF":3.5,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 2: Predicting the effects of combinations of different arabinoxylans","authors":"Konstantina Solomou ,&nbsp;Nikolina Čukelj Mustač ,&nbsp;Mohammad Alyassin ,&nbsp;Grant M. Campbell","doi":"10.1016/j.fbp.2024.11.025","DOIUrl":"10.1016/j.fbp.2024.11.025","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 432-451"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"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","authors":"Grant M. Campbell,&nbsp;Konstantina Solomou,&nbsp;Keira J. O’Byrne,&nbsp;Kane L. Spencer","doi":"10.1016/j.fbp.2024.11.026","DOIUrl":"10.1016/j.fbp.2024.11.026","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 416-431"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143578968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}