Perspective Chapter: Biaxial Extensional Viscosity in Wheat Doughs – Effect of the Use of Xylanases

Extensional flow properties have long been recognized as important for understanding the dough performance, and the experimental measurement of these properties has been the topic of many studies. Agroindustry by-products have potential application as a source of fiber to wheat dough, bran composition, and their benefits to human physiology have been investigated, their technological role as an ingredient is still under study for a variety of cereal foodstuffs. This chapter provides an overview of functional properties and technological features concerning the breadmaking process. Knowledge of the structural characteristics of WE-AXs cereal bran is useful to explain the effects of cereal bran on dough properties. Also, lower arabinose/xylose substitution of WEAXs was in accordance with high intrinsic viscosity, and develop higher extensional viscosity. Therefore, is important to identify the nature of the interactions between various chemical compounds of fine bran throughout the process of changing the flow behavior. Biaxial extensional viscosity is a rheological parameter that determinates loaf volume and crumb firmness and is closely related to the fiber, protein, and starch content in the flour’s bran blends. Thus, it reviews this subject to elucidate the potentialities of these methods providing the reader with a better understanding of the use of this technique

Modulation of Innate and Adaptive Immune Responses by Arabinoxylans

This is the peer reviewed version of the following article: Fadel, A., Plunkett, A., Li, W., & Ashworth, J. J. (2017). Modulation of Innate and Adaptive Immune Responses by Arabinoxylans. Journal of Food Biochemistry, 42(2), e12473. http://doi.org/10.1111/jfbc.12473, which has been published in final form at http://onlinelibrary.wiley.com/doi/10.1111/jfbc.12473/abstract. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-ArchivingHumans are exposed to harmful pathogens and a wide range of noxious substances every day.The immune system reacts to, and destroys, these pathogens and harmful substances. The immunesystem is composed of innate and adaptive immunity, which liaise to protect the host and maintainhealth. Foods, especially cereals, have been reported to modulate the immune response.Arabinoxylans are nonstarch polysaccharides that have been shown to possess immune-modulatory activities. This review article discusses the fundamentals of the immune system andprovides an overview of the immunomodulatory potential of arabinoxylans in conjunction withtheir structural characteristics and proposed similarities with lipopolysaccharide

Health-related effects and improving extractability of cereal arabinoxylans

Arabinoxylans (AXs) are major dietary fibers. They are composed of backbone chains of -(1–4)- linked xylose residues to which -l-arabinose are linked in the second and/or third carbon positions. Recently, AXs have attracted a great deal of attention because of their biological activities such as their immunomodulatory potential. Extraction of AXs has some difficulties; therefore, various methods have beenusedto increase the extractability ofAXs withvaryingdegrees of success, suchas alkaline, enzymatic, mechanical extraction. However, some of these treatments have been reported to be either expensive, such as enzymatic treatments, or produce hazardous wastes and are non-environmentally friendly, such as alkaline treatments. On the other hand, mechanical assisted extraction, especially extrusion cooking, is an innovative pre-treatment that has been used to increase the solubility of AXs. The aim of the current review article is to point out the health-related effects and to discuss the current research on the extraction methods of AXs