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C. G. Biliaderis, M. S. Izydorczyk and O. Rattan, “Effect of Arabinoxylans on Bread-Making Quality of Wheat Flours,” Food Chemistry, Vol. 53, No. 2, 1995, pp. 165 171. doi:10.1016/0308-8146(95)90783-4

has been cited by the following article:

• TITLE: Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality

  AUTHORS: Mysore S. Hemalatha, Ragu Sai Manohar, Paramahans V. Salimath, Ummiti J. S. Prasada Rao

  KEYWORDS: Wheat; Arabinoxylans; Rheology; Chapati

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9, August 20, 2013

  ABSTRACT: Arabinoxylans are the major non-starch polysaccharides in wheat and are reported to influence quality of bakery products. Arabinoxylans were isolated from good and poor chapati making varieties, added them at different levels (0.25 and 0.5 g/100g) to the same flour, interchanged with other varieties and determined the effect of arabinoxylans on rheological properties of dough and chapati making quality. Rheological properties were improved upon adding isolated arabinoxylans of good chapati making varieties to flours. Interestingly, addition of isolated arabinoxylans of good chapati making varieties to poor chapati making varieties had significantly improved the chapati quality. Sensory studies showed that chapatis prepared from flour added with arabinoxylans of good chapati varieties had soft texture and high overall quality scores. These changes are attributed to differences in their arabinose/xylose ratio. Thus, results indicated that addition of isolated arabinoxylans of good chapati making flour improved the chapati quality of poor chapati making flour.