Reduction of xylanase activity in flour by debranning retards syruping in refrigerated doughs

Doughs prepared from wheat flour by milling partially debranned grain with a 60% reduction of apparent xylanase activity levels compared with flours from whole kernels showed slowed solubilisation and degradation of arabinoxylans on refrigeration at 6 °C for up to 34 d. At the same time, dough syruping was effectively suppressed. The onset of syruping was delayed from 3 d to more than 16 d, and the rate of syrup development was slowed. In addition, the dough showed better retention of consistency. Loss of water-holding capacity due to degradation of arabinoxylans is considered to be one critical factor in the changed syruping behaviour of the refrigerated doughs.