Summary
The effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of gluten (G) as well as gluten‐starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF‐enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain‐hardening capacity induced by WBDF. On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF. Accordingly, for bran‐enriched flour products, the pretreatment with bran‐like particles leading to size reduction, softening or solubility improvement may be advantageous.
This study investigates the particle size distribution and structural changes in the gluten system with and without starch induced by adding wheat bran dietary fiber (WBDF). The results show that adding WBDF tends to disturb the particle size distribution of gluten considerably and causes changes in the hydrophobic group microenvironment. The presence of starch can reduce the destructive effects of gluten by forming a more open but solid gluten matrix, which led to larger-sized particles. Moreover, the glutenstarch system exhibited a significantly higher surface hydrophobicity value of 3694.4 but a lower fluorescence intensity possibly due to the quenching effect. Both systems had similar zeta potentials ranging from 17.4 to 18.4 mV, suggesting little impact of WBDF and starch on gluten electrostatic interactions. There results indicate that the changes in the gluten protein are determined not only by the amount of WBDF but also by the cooperation of starch.
Wheat bran dietary fiber (WBDF) has been reported to be responsible for the low quality of whole wheat flour products due to its destructive effect on the gluten matrix.
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