Arabinoxylan supplemented bread: From extraction of fibers to effect of baking, digestion, and fermentation
Journal article, 2023

The intake of dietary fibers is related with important benefits for human health. We produced two different arabinoxylan fibers with (FAX) and without ferulic acid linked (AX), 12.5 and 0.1 mg g−1 of ferulic acid respectively, by subcritical water extraction of wheat bran. Both FAX and AX fibers were used as supplement in bread production, while non-supplemented bread was used as control. Through an enzymatic deconstruction process we investigated the effect of bread making on the fibers, the preservation of their molecular structure (A/X ratio of 0.13 and Mw of 105 Da) and the interaction with other macromolecules in the bread. By mimicking the upper track digestion, we could confirm the non-digestability of the fibers and we used them for the fermentation with B. ovatus and B. adolescentis. The presence of AX fibers during fermentation showed specific substrate adaptation by the probiotic bacteria in correlation with its potential prebiotic effect.



Dietary fibers

Upper tract digestion

Probiotic fermentation


Dongming Zhang

AlbaNova University Center

University of Helsinki

Reskandi C. Rudjito

AlbaNova University Center

Solja Pietiäinen

Swedish University of Agricultural Sciences (SLU)

Shu Chieh Chang

AlbaNova University Center

Alexander Idström

Chalmers, Chemistry and Chemical Engineering, Applied Chemistry

Lars Evenäs

Chalmers, Chemistry and Chemical Engineering, Applied Chemistry

francisco Vilaplana

AlbaNova University Center

Amparo Jiménez-Quero

AlbaNova University Center

Food Chemistry

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

Vol. 413 135660

Subject Categories

Polymer Chemistry

Food Science

Nutrition and Dietetics





More information

Latest update