Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review
Review article, 2022

Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality.

A/X ratio

Food technology

Molar mass

Functional ingredient

Ferulic acid

Dietary fiber


Solja Pietiäinen

Swedish University of Agricultural Sciences (SLU)


Annelie Moldin


Anna Ström

Chalmers, Chemistry and Chemical Engineering, Applied Chemistry

Christian Malmberg


Maud Langton

Swedish University of Agricultural Sciences (SLU)

Food Chemistry

0308-8146 (ISSN) 1873-7072 (eISSN)

Vol. 383 132584

Subject Categories

Food Engineering

Chemical Process Engineering

Polymer Technologies





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