| Abstract
| - The impact of varying levels of endoxylanase activity in wheat flour on arabinoxylan (AX) in mixedand rested dough was studied using eight industrially milled wheat flour fractions with varyingendoxylanase activity levels. Analysis of the levels of reducing end xylose (RX) and solubilized AX(S-AX) formed during mixing and resting and their correlation with the endoxylanase activity in theflour milling fractions showed that solubilization of AX during the mixing phase is mainly due tomechanical forces, while solubilization of AX during resting is caused by endoxylanase activity.Moreover, solubilization of AX during the dough resting phase is more outspoken than that duringthe mixing phase. Besides endoxylanase activity, there were significant xylosidase and arabinofuranosidase activities during the dough resting phase. The results indicate that wheat flour-associatedendoxylanases can alter part of the AX in dough, thereby changing their functionality in bread makingand potentially affecting dough and end product properties. Keywords: Wheat; endoxylanase; xylosidase; arabinofuranosidase; arabinoxylan; dough; bread making
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