Effects of water‐unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao

The effects of water‐unextractable arabinoxylans ( WUAX ) on the physicochemical properties of the dough and the final qualities of traditional Chinese youtiao were investigated. The farinographic properties of youtiao dough were slightly affected by extra WUAX , except that the water absorption increased from 56.77% to 64.93%. The extensographic properties varied complexly at different proofing time. The SEM micrographs of dough showed that the...