Abstract: In this study, we investigated the water absorption capacity, viscosity and molecular weight of arabinoxylan (AX) in dough after xylanase treatment (0、50、100、150 mg/kg), as well as its mechanism of action on dough. We found that when xylanase was added in the range of 0-150 mg/kg, the water absorption capacity and viscosity of AX were decreased, while molecular weight was reduced after this treatment. When the dosage was 150 mg/kg, the water absorption capacity of AX was the lowest (water extractable arabinoxylan (WEAX) was 4.28 g/g, water unextractable arabinoxylan (WUAX) was 7.56 g/g), viscosity was least (WEAX was 35 mL/g, WUAX was 4 035 mL/g), relative molecular weight was minimum (WEAX was 360 298, WUAX was 1 002 309). The addition of xylanase reduced water absorption capacity, shortened dough development and stability times, increased weakening degree, reduced resistance to extension and enhanced extensibility, consequently improving dough processability.

Key words: xylanase, dough quality, arabinoxylan, water absorption capacity, viscosity, molecular weight