Nonstarch Polysaccharides in Wheat Flour Wire-Cut Cookie Making
Mary J. Guttieri, Edward Souza, Clay Sneller
Journal of Agricultural and Food Chemistry
Abstract
Nonstarch polysaccharides in wheat flour have significant capacity to affect the processing quality of wheat flour dough and the finished quality of wheat flour products. Most research has focused on the effects of arabinoxylans (AX) in bread making. This study found that water-extractable AX and arabinogalactan peptides can predict variation in pastry wheat quality as captured by the wire-cut cookie model system. The sum of water-extractable AX plus arabinogalactan was highly predictive of cookie spread factor. The combination of cookie spread factor and the ratio of water-extractable arabinose to xylose predicted peak force of the three-point bend test of cookie texture.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
cookie spread factor and the ratio of water-extractable arabinose to xylose predict peak force of the three-point bend test of cookie texture
“The combination of cookie spread factor and the ratio of water-extractable arabinose to xylose predicted peak force of the three-point bend test of cookie texture.”
water-extractable AX and arabinogalactan peptides predict variation in pastry wheat quality
“The sum of water-extractable AX plus arabinogalactan was highly predictive of cookie spread factor.”