Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

Abstract

Background and objectives Bran characteristics differ widely among wheat varieties and influence the quality of whole‐wheat products. The objective of this study was to identify bran characteristics that influence the quality of whole‐wheat pancakes and baking powder biscuits made from whole‐wheat meals (WWMs), which were blends of the brans of 17 soft red winter wheat varieties and two wheat flours. Findings Pancake diameters of 34 WWMs ranged from 106.6 to 116.0 mm. Biscuit height and shape factor (SF) of 34 WWMs ranged from 28.8 to 34.2 mm and 1.10–1.24, respectively. Bran protein content showed positive relationships with pancake diameter and biscuit height for both wheat flours blended with brans. Water‐retention capacity, free phenolics, and water‐extractable arabinoxylan contents of bran exhibited significant relationships with pancake diameter and biscuit SF in WWMs for only one wheat flour. Conclusions Whole‐wheat meals containing brans of high protein content produced pancakes of comparable diameter to those made with wheat flour. WWMs containing bran of high protein and soluble dietary fiber (DF) contents, and low arabinoxylan and insoluble DF contents produced biscuits with intermediate‐to‐high height and low‐to‐intermediate SF. Significance and novelty The results identify bran characteristics desirable for making whole‐wheat pancakes and biscuits.

Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

“…In our study, the protein content did not negatively influence the spread ratio; however, a significant negative correlation was observed between cookie height and protein content ( r = −0.72, p < 0.05) (Table 7). In a study that discussed baking powder biscuits, protein content was positively correlated with height due to protein aggregation and the ability to form a network that traps the gas during the baking process (Ma et al., 2019).…”

Wheat bran enrichment for flour products: Challenges and solutions

“…In addition, WB may disrupt the reaction between starch and proteins, which results in reduced adhesion between starch and gluten, leading to increased hardness, reduced elasticity, and reduced cohesiveness of the product (Liu et al, 2017a). However, unlike fermented dough products such as CSB and bread, volume reduction is not an essential factor in flour products such as flatbreads and pancakes, and adding WB still results in a stiffer dough with weaker bonds (Ma et al, 2019; Majzoobi et al, 2013). Besides, different wheat varieties have different levels of components such as arabinoxylan and phenolic acid in WB due to the different growing environments, which can also affect the texture of flour products.…”

“…In previous studies on cookies, WB or WBDF was added to the cookies and biscuits, increasing the nutritional value with high fiber content and low glycemic index (Bilgiçli et al, 2007; Cheung et al, 1998; Kahraman et al, 2019). High levels of WB or WBDF generally result in reduced width of cookies and biscuits, increased thickness, increased hardness, and decreased spread ratio, eventually leading to poor quality (Kahraman et al, 2019; Ma et al, 2019). Besides, the interaction of WB with flour affected the diameter of the pancakes (Ma et al, 2019).…”

“…High levels of WB or WBDF generally result in reduced width of cookies and biscuits, increased thickness, increased hardness, and decreased spread ratio, eventually leading to poor quality (Kahraman et al, 2019; Ma et al, 2019). Besides, the interaction of WB with flour affected the diameter of the pancakes (Ma et al, 2019). Fiber plays a vital role in the rheology of ancient flatbreads, but less research has been done on WB (Boukid, 2022).…”

Bran characteristics impact the whole wheat noodle quality

“…The composition of wheat bran depends on many factors, such as wheat variety, growing environment, grain shape, bran layer thickness, and milling system (Zhang & Moore, 1997;Cai et al, 2014). The variation in bran composition can substantially affect the quality of whole wheat products (Cai et al, 2014;Ma et al, 2019;Ma et al, 2018;Navrotskyi et al, 2019;Seyer & Gélinas, 2009). Therefore, finding bran with desirable characteristics is the prime requirement for the manufacture of quality whole wheat products (Ma et al, 2018).…”