Rye (Secale cereale L) arabinoxylans: A critical review

The arabinoxylans of rye are of considerable importance for rye processing, breadmaking quality and nutritional properties. We review their occurrence in the rye kernel, the variability in their structure and their physico-chemical, nutritional and technological properties, including oxidative gelation. Where appropriate, they are compared with wheat arabinoxylans. Finally, we emphasise that progress in the understanding of their functionality is to be expected on the basis of an understanding of the variability in their structure. (C) 1996 Academic Press Limited