Comparative Effects of Total, Water-Extractable, and Water-Unextractable Arabinoxylans from Wheat Bran on Dough and Noodle Properties

This study investigated the functional properties of arabinoxylan (AX) fractions—total (TAX), water-unextractable (WUAX), and water-extractable (WEAX)—isolated from three domestic wheat brans and their impact on flour functionality and noodle quality. WUAX was the predominant AX type, and it exhibited the highest water-absorption capacity, resulting in firmer dough and noodles but reduced visual and structural uniformity. By contrast, WEAX, characterized by a lower molecular weight and higher solubility, produced softer, more ductile dough and improved antioxidant properties, as indicated by elevated total phenolic content and scavenging activity against 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical. TAX demonstrated an intermediate behavior between that of WUAX and WEAX. AX addition produced no significant effect on gluten quality based on sodium dodecyl sulfate-sedimentation volume but substantially influenced the water solvent-retention capacity, dough development, and noodle texture. Functional differences were also observed among the wheat varieties, suggesting that both AX type and bran source affect performance. These findings demonstrate the potential for the targeted application of AX fractions to enhance the processing quality and nutritional value of wheat-based products, such as noodles, providing a basis for optimizing the use of functional ingredients in cereal food formulations.