In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B from Thermotoga maritima in High-Quality Bread

• Published in: Cereal chemistry Vol. 88; no. 2; pp. 124 - 129
• Main Authors: Dornez, Emmie, Verjans, Priscilla, Broekaert, Willem F, Cappuyns, Astrid M, Impe, Jan F. van, Arnaut, Filip, Delcour, Jan A, Courtin, Christophe M
• Format: Journal Article
• Language: English
• Published: St. Paul, MN The American Association of Cereal Chemists, Inc 01-03-2011; American Association of Cereal Chemists
• Subjects: arabinoxylan; Bacillus subtilis; baking; Biological and medical sciences; breadmaking; breadmaking quality; breads; Cereal and baking product industries; dough; fermentation; Food industries; Fundamental and applied biological sciences. Psychology; humans; hydrolysis; loaves; mixing; prebiotics; Pseudoalteromonas haloplanktis; Thermotoga maritima; wheat flour; xylanases; Bakery product; Cereal product; Quality; Production; Bread
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM-11-10-0162

In situ enrichment of bread with arabinoxylan-oligosaccharides (AXOS) through enzymic degradation of wheat flour arabinoxylan (AX) by the hyperthermophilic xylanase B from Thermotoga maritima (rXTMB) was studied. The xylanolytic activity of rXTMB during breadmaking was essentially restricted to the baking phase. This prevented problems with dough processability and bread quality that generally are associated with thorough hydrolysis of the flour AX during dough mixing and fermentation. rXTMB action did not affect loaf volume. Bread with a dry matter AXOS content of 1.5% was obtained. Further increase in bread AXOS levels was achieved by combining rXTMB with xylanases from Pseudoalteromonas haloplanktis or Bacillus subtilis. Remarkably, such a combination synergistically increased the specific bread loaf volume. Assuming an average daily consumption of 180 g of fresh bread, the bread AXOS levels suffice to provide a substantial part of the AXOS intake leading to desired physiological effects in humans.