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Arabinoxylan content and characteristics during the preparation of pancakes
A. M. KISZONAS (1), E. P. Fuerst (2), C. F. Morris (3). (1) USDA-ARS WWQL, Pullman, WA, U.S.A.; (2) Washington State University, Pullman, WA, U.S.A.; (3) USDA-ARS Western Wheat Quality Lab, Pullman, WA, U.S.A.

Arabinoxylans (AX) are well known to have a wide-ranging influence on wheat (<i>Triticum aestivum</i> L.) end-use quality and are associated with health benefits. There is little information on the effects of processing on AX properties in a high water content, batter-based product, as well as the associations between AX properties and end-use quality in such products. The objective of this study was to track total and water-extractable AX (TAX and WEAX) content and determine changes in AX characteristics throughout the baking process of pancakes, a batter-based wheat product. The TAX and WEAX contents along with the arabinose:xylose (A/X) ratio were quantified in refined flour and wholemeal as well as batter and pancakes from two soft and three hard wheat varieties. ANOVA <i>F</i> values indicated that the variation in TAX content was influenced most by sample type differences (flour vs. batter vs. pancakes), whereas varietal differences were responsible for the greatest differences in WEAX. In separate analyses on refined and wholemeal flours, the highest <i>F</i> values were for variety WEAX, largely attributed to the higher WEAX content of the three hard varieties. WEAX levels generally increased slightly from flour to batter to pancakes in refined flour. WEAX content in flour, batter, and pancakes of both refined flour and wholemeal was highly correlated with pancake volume. These observations suggest moderate changes in wheat AX characteristics during processing, and a positive association of WEAX levels with end-product volume in a batter-based product.

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