Effect of microparticulated wheat bran on the physical properties of bread

Wheat bran and flour mixtures were used in a bread formulation to improve its quality characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated wheat bran (MWB) was substituted for a portion of wheat flour. As the MWB content increased, water-holding capacity, ha...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2013-02, Vol.64 (1), p.122-129
Main Authors: Kim, Bum-Keun, Cho, Ah-Ra, Chun, Yong-Gi, Park, Dong-June
Format: Article
Language:English
Subjects:
bread
Bread - analysis
Diet
Dietary Fiber
Flour - analysis
Food science
Food, Fortified
Gels
Glutens
Hardness
Humans
Ingredients
microparticulation
Nutrition
texture
Triticum - chemistry
Viscosity
Water
Wheat
wheat bran
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Summary:Wheat bran and flour mixtures were used in a bread formulation to improve its quality characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated wheat bran (MWB) was substituted for a portion of wheat flour. As the MWB content increased, water-holding capacity, hardness and springiness increased while the swelling property decreased slightly. The hardness of bread containing MWB was lower than that made with commercial whole wheat flour (WWF). Bread containing 7% MWB had a higher specific volume (8.3%) than that of WWF bread. Enthalpy of dough decreased with increasing MWB content, and peak viscosity and breakdown decreased with increasing setback. Inner crust structures of bread containing MWB showed a slight reduction in gelatinization and gluten development in comparison with wheat bread. These results indicate that MWB could be used as a diet-enriching bread ingredient while maintaining bread quality.
ISSN:0963-7486
1465-3478
DOI:10.3109/09637486.2012.710890