POTENTIALITIES OF ENDOGENOUS PEROXIDASES AND FERULOYL ESTERASES IN WHEAT FOR MODIFICATIONS OF ARABINOXYLANS

摘要

Arabinoxylans are the major non-starch polysaccharides of wheat. In spite of their low content in wheat flour, water-extractable arabinoxylans (0.3 to 0.7% w/w) have significant effects on dough rheology and bread quality, and are known as anti-nutritive factors in poultry feedings, due to their "water binding capacity" and viscosifying properties.