Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production.

Background and objectives: Based on the available literature, there are indications that the sugar composition present in rye flour, including pentoses present in arabinoxylan (AX), may have a significant impact on the relative proportions of fermentation products. The purpose of the study was to examine the changes in content of the most abundant sugars, organic acids, and alcohols caused by the addition of hexoses, pentoses, or hydrolyzed AX to rye flour at the beginning of the sourdough fermentation process. Findings: The HPLC procedures revealed that during rye sourdough fermentation, 1% of added pentoses act differently compared to hexoses. Available pentose residues in flour used for sourdough preparation caused higher acidification of dough, higher acetic acid biosynthesis, and a favorable ratio of lactic acid to acetic acid content. Conclusions: In order to provide appropriate amounts of arabinose and xylose residues in rye flour, AX could be used as a source of pentoses. However, in this case appropriate xylanase activity during sourdough fermentation must be provided. Significance and novelty: For the first time, the changes in fermentation products were investigated under standardized conditions during the rye sourdough bread production process in sourdough, dough after final fermentation, and baked bread. This research revealed the influence of AX and xylanases on bread flavor during rye sourdough bread production. [ABSTRACT FROM AUTHOR]