Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage

• Published in: Cereal chemistry 2024-07, Vol.101 (4), p.847-857
• Main Authors: Jia, Xiwu, Chen, Zhihan, Pan, Qinmin, Wang, Zhan, Guo, Cheng, Jin, Weiping, Shen, Wangyang
• Format: Article
• Language: English
• Subjects: amylopectin; bread; breadmaking quality; breads; cohesion; crystallization; extruded wheat bran; freezing storage; frozen storage; GC–IMS; ice; physical–chemical properties; retrogradation; shelf life; volatile component; wheat bran
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1002/cche.10784

Background and Objectives At present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical–chemical properties of bread during frozen storage. Findings Frozen storage could effectively extend the shelf‐life of bread. After 20 days of storage, the specific volume and cohesion of the control breads decreased significantly (2% and 21.55%, respectively). Moreover, the hardness and amylopectin retrogradation degree increased significantly (81.56%). After 30 days of storage, the amylopectin retrogradation degree of extruded wheat bran breads significantly increased (161%). After 40 days of storage, the cohesion of extruded wheat bran breads decreased significantly (7.67%). Extruded bran was conducive for improving bread stability during frozen storage. The transverse relaxation times (T2) of extruded wheat bran bread were shorter than those of the control bread. Bran inhibited water molecule migration and reduced the rate of bread quality deterioration. Further, 27 volatile components were detected in the control bread and 32 volatile components were detected in extruded wheat bran breads. The volatile components of all breads did not change significantly within the first 30 days of storage. Thereafter, the concentration of some volatile compounds decreased. Conclusion The addition of extruded wheat bran significantly affected the volatility and physical–chemical properties of bread during frozen storage. The volatility and physical–chemical properties of extruded wheat bran bread changed gradually during frozen storage. The presence of bran inhibited water molecule migration and the formation and recrystallization of large ice crystals, and reduced the rate of bread quality deterioration during frozen storage. Significance and Novelty This study aimed to provide a reference for research on the storage and long‐term preservation of extruded wheat bran bread after production.