Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread

Ma, Fengyun; Lee, Yu Young; Baik, Byung‐Kee

doi:10.1016/j.jcs.2017.12.005

Cited by 26 publications

(22 citation statements)

References 28 publications

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“…This may indicate that different baking systems may influence the results. As in baked breads, the composition of the bran, and especially its water‐extractable arabinoxylans content, also influences the characteristics of the obtained breads (Ma, Lee, & Baik, 2018), and the greater the amount of water‐extractable arabinoxylans, the greater the specific volume of these breads.…”

Section: How To Improve the Quality Of Whole‐grain Wheat Flours And Wmentioning

confidence: 99%

Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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Although the consumption of whole grains, including bread made with wholewheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that of white breads. This review focuses on the understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of whole-wheat breads. The review addresses genetic aspects, various milling systems, and pretreatment of bran and germ. The baking process and use of additives and enzymes may also improve product quality to help consumers meet dietary recommendations for daily whole-wheat consumption.

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Section: How To Improve the Quality Of Whole‐grain Wheat Flours And Wmentioning

confidence: 99%

Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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“…To remove the residual endosperm, bran was passed through the break roll unit of a modified Brabender Quadrumat Senior Laboratory Mill twice and then ground to pass through the 0.5‐mm screen of a Cyclone Mill (UDY). Bran characteristics including water‐retention capacity (WRC) and protein, starch, phytate, phenolics, water‐extractable arabinoxylan (WEAX), water‐unextractable arabinoxylan, soluble dietary fiber, and insoluble dietary fiber contents were determined as described in our earlier study (Ma et al, ). Characteristics of the wheat brans of 17 SRW wheat varieties are summarized in Table .…”

Section: Methodsmentioning

confidence: 99%

“…Cai et al () found that soft wheat and club wheat brans (with low dietary fiber and phytate contents) have less detrimental effects on the loaf volume of whole‐wheat bread than hard wheat bran. Our previous study (Ma et al, ) showed that soft wheat bran with a low protein content, low bound and total phenolic contents, and high starch and water‐extractable arabinoxylan contents are desirable for making whole‐wheat Chinese steamed bread. Therefore, the first step for improving the quality of whole‐wheat products is to identify the desirable bran characteristics and the use of the wheat grain carrying those bran characteristics.…”

Section: Introductionmentioning

confidence: 99%

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

Lee

Palmquist

et al. 2019

Cereal Chem

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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.

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“…Arabinoxylans Fermentation [102][103][104] Ultrasonic/microwave [105,106] Enzymatic treatment [107][108][109][110] Milling fractions [111][112][113] Alkaline treatment [114][115][116][117] Nixtamalization [118] Starch removal [119] Extrusion [80,86,89,120] Subcritical water treatment [119,121] β-glucans Ultrasound [122] Roller-milling/pearling [123] Milling [124][125][126] Fermentation [127,128] Enzymatic treatment [129,130] Extrusion [131][132][133][134] Subcritical water treatment [119,135,136]…”

Section: Compound Techniques Referencesmentioning

confidence: 99%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread

Cited by 26 publications

References 28 publications

Understanding whole‐wheat flour and its effect in breads: A review

Understanding whole‐wheat flour and its effect in breads: A review

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

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

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