The relationship between syruping in refrigerated doughs upon prolonged storage and different aspects of arabinoxylan (AX) hydrolysis was investigated using Triticum aestivum xylanase inhibitor (TAXI) and different xylanases in the dough formula. Dough characteristics were evaluated with strong emphasis on the AX population and its fate as a function of storage time. Selective reduction of part of the flour endogenous xylanase activity in dough by added TAXI reduced dough syruping after 12 and 20 days of storage by 50%, providing straightforward evidence for the involvement of xylanases and, thus, AX in the syruping phenomenon. Addition of xylanases with different inhibitor sensitivities [an inhibition-sensitive Bacillus subtilis xylanase (XBS(i)) as well as a noninhibited mutant (XBS(ni)) thereof] to dough confirmed the importance of xylanases in dough syruping, on one hand, and the power of wheat flour TAXI to constitute a significant barrier against xylanase-mediated dough syruping, on the other hand. Use of xylanases with different substrate selectivities [an Aspergillus aculeatusxylanase (XAA) versus XBS(ni)] showed degradation of water-extractable AX (WE-AX) and solubilized AX to low molecular weight molecules rather than the conversion of water-unextractable AX (WU-AX) to high molecular weight water extractable components to be the main factor influencing dough syruping.