Baking Properties of Milk Protein-Coated Wheat Bran

Abstract

Increasing the dietary fiber content of formulated foods will benefit the health and nutrition of consumers. The problem is that it is difficult to add substantial amounts of dietary fiber to formulated foods. Fiber absorbs significant amounts of water from surrounding ingredients creating texture problems such as soggy and dry patches in the foods. In this study, red wheat bran milled and sieved smaller than 140 microns was coated by spraying with a 50/50 emulsion of whey protein isolates (WPIs) and casein. WPI and casein emulsion was produced first by blending and shearing the milk proteins in ice and water and then evaporating under partial vacuum for 75 min at 45C. Cookies and muffins made with the milk protein‐coated red wheat (MPCF) bran and the noncoated wheat bran (NCF), replacing 5, 10 and 15 wt % of the flour, were compared to control cookies and muffins made without added fiber. The water‐holding capacity (WHC) of the MPCF and NCF was determined along with their moisture, color, hardness, and volume in the baked cookies and muffins. There was a significant (P < 0.01) improvement (250%) in loss of WHC of MPCF over NCF. In cookies, MPCF absorbed significantly less water and was slightly darker at 5 wt % substitution than NCF, but was between 12 to 60% higher in baked volume than the control. MPCF muffins were lighter in color and harder except for the 5 wt % muffins that were softer and higher in percent baked volume. Adding up to 15‐g MPCF per 100 g batter can be added to baked cookies and muffins to increase fiber content and improve WHC and volume. PRACTICAL APPLICATIONS This study determined that coating wheat bran with specially treated dairy proteins reduced the amount of water the bran can absorb when added up to 15 wt% to formulations, or in the finished products, helping to maintain textural integrity of products. The intact wheat bran remains available for its functional health enhancing roles when consumed and digested. This knowledge allows the creation of nutritious high‐fiber products with desirable texture.

Physicochemical, rheological and sensory properties of Egyptian Kariesh cheese containing wheat bran

“…This may be due to the water‐holding capacity of the wheat bran and the particle size of the corresponding rehydrated particles. Onwulats () found that dietary fibre absorbed water from the environment. Also, de Moraes et al .…”

“…This may be due to the water-holding capacity of the wheat bran and the particle size of the corresponding rehydrated particles. Onwulats (2008) found that dietary fibre absorbed water from the environment. Also, de Moraes et al (2013) reported that an increase in particle size leads to an increase in water-holding capacity values, indicating that the particle size can affect these parameters.…”

Prebiotic fibre‐incorporated whey protein crisps processed by supercritical fluid extrusion

“…However, small amounts of bran fibre up to 12% have been reported to have no negative impact on extrudate textural qualities (Huber, ). Some studies even reported that addition of a small quantity of fibre up to 8% improved crispiness of the expanded products by improving dough's water‐binding capacity and stability (Onwulata, ). Accordingly, fibres of high purity with small particle size did not cause any negative impact on textural qualities of extruded products in the present study, except at the highest level of protein addition.…”

Application of coated wheat bran to producing barbari bread with increased nutritional value and improved bread texture and shelf life

“…Effects of wheat bran addition on dough and bread properties have been extensively investigated. Bran fi bre absorbs signifi cant amounts of water from surrounding ingredients and creates textural problems, such as soggy and dry patches, in foods (ONWULATA, 2007).…”