Arabinoxylans Also known as AXs, pentosans, non-starch polysaccharides, cell wall polysaccharides What are arabinoxylans? Arabinoxylans, or AXs, are one type of non-starch polysaccharides (NSPs) that make up the composition of cell wall tissues in cereal grains. They are composed of two pentoses—xylose and arabinose. In cereal flour hydration, AXs play a key [...]
What's the difference? It’s all in the milling! It depends on the amount of bran left in the rye flour after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran. It will also have a slightly harder time with gluten formation. [...]
Purple Wheat Bread Ingredients Abel and Schafer Purple Wheat “Landbrot" Mix: 10 lbs Yeast, compressed: 4 oz Walnuts (optional): 2 lbs Water: 6 lbs. 8 oz Method Mix all ingredients for 2-3 minutes on slow speed, then 5-6 minutes on fast speed. Incorporate walnuts at the end of mixing [...]
