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Use of Wheat Water Extractable Arabinoxylans (WEA) to improve Stability of Frozen Doughs and Quality of Bread

Use of Wheat Water Extractable Arabinoxylans (WEA) to improve Stability of Frozen Doughs and Quality of Bread Pentosans from cereal processing have nowadays a poor added value being mainly conveyed to animal feeding lines. On the other hand recent researches have shown that water extractable arabinoxylans (WEA) can significantly improve the shelf-life of bread and, like other non-starch polysaccharides, positively affect the stability of frozen doughs. It seems therefore justified upgrading WEAs from cereal processing to produce natural ingredients for bread-making and frozen dough stabilization.
Strategy of the Project 6 main tasks:
(i) research and processing of WEA,
(ii) polymer science approach to doughs and WEA aqueous solutions,
(iii) lab scale investigations on frozen doughs and freeze/thaw processing,
(iv) pilot plant scale production of WEA added frozen doughs and breads,
(v) validation of the results for other bread recipes,
(vi) dissemination of the results.

The project activity include a loop of investigation lines that should produce:
(i) modified processing of wheat,
(ii) more stable frozen doughs,
(iii) bread of extended shelf-life.

Reported by

Universita' degli Studi di Milano
Via Celoria 2
10133 MILANO
Italy
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