The influence of native and modified arabinoxylan preparations on baking properties of rye flour

Water soluble arabinoxylans, especially of rye origin, are known to considerably improve quality of bread. The aim of the current research was to check the changes in properties of rye dough and bread after the addition of different arabinoxylan preparations. Structure forming properties of these additives were given by the application of hydrolysis, and cross-linking, which influenced molar mass and reactivity of arabinoxylans.