Arabinoxylans (AXs) are the main nonstarch polysaccharides in cereals, and there are many health benefits associated with AXs. The aim of this study was to compare the contents and composition of arabinoxylans in modern and old bread wheat genotypes and landraces. The second aim was to determine the correlations between AX composition and physical properties of wheats. The third aim was to investigate the changes in water‐extractable AX (WEAX) content from wheat to whole wheat bread and also investigate the effect of enzyme addition on WEAX contents during bread making process.

中文翻译：

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现代面包小麦与普通小麦基因型的阿拉伯木聚糖成分和物理特性比较

阿拉伯木聚糖（AXs）是谷物中主要的非淀粉多糖，并且与AXs有许多健康益处。这项研究的目的是比较阿拉伯木聚糖在现代和旧面包小麦基因型和地方品种中的含量和组成。第二个目的是确定AX组成与小麦物理特性之间的相关性。第三个目标是研究从小麦到全麦面包的水可萃取AX（WEAX）含量的变化，并研究添加酶对面包制作过程中WEAX含量的影响。