Impact of wheat bran addition on the temperature‐induced state transitions in dough during bread‐baking process

• Published in: International journal of food science & technology 2018-02, Vol.53 (2), p.404-411
• Main Authors: S., Padma Ishwarya, Desai, Kiran M., Naladala, Srinivasulu, Anandharamakrishnan, C.
• Format: Article
• Language: English
• Subjects: Baking; Bread; bubbles; Deformation mechanisms; Dietary fiber; Dough; elastic modulus; extensibility; Formulations; glass transition temperature; Hardness; loaf‐specific volume; Mechanical properties; Modulus of elasticity; Rheological properties; Specific volume; starch gelatinisation temperature; Temperature effects; texture profile analysis; Transition temperatures; Wheat; Wheat bran
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13598

Summary Wheat bran‐mediated effects on temperature‐induced state transitions of proofed bread dough were studied as function of its level of replacement (5%–15%) to wheat flour. Proofed dough was subjected to rheological tests at small deformations. During heating of proofed dough from 30 °C to 95 °C, the value of elastic modulus (G′) attained its maximum at a temperature (TGmax′) that represented peak gelatinisation temperature (TP). Dough with 15% bran depicted significant increase in TP over other formulations. Bran addition increased glass transition temperature (Tg) of dough and suppressed drop in elastic modulus (G′) at T > Tg. The above events resulted in decreased loaf‐specific volume and increased crumb hardness. The former was caused by retarded bubble expansion during initial stages of baking, explained by reduced uniaxial and biaxial extensibilities of dough. Mean bubble size depicted an inverse relationship with the hardness of breadcrumb. In this study, effect of wheat bran addition on the glass transition temperature (Tg) and peak gelatinisation temperature (TP) of proofed bread dough during the bread‐baking process was investigated. Bran addition increased the Tg of proofed dough and suppressed the drop in its elastic modulus (G') at T > Tg. Bran‐mediated changes in the thermal state transitions of proofed dough resulted in reduced loaf‐specific volume and increased crumb hardness, which is explained by retarded bubble expansion during baking, as observed in this study.