Development of high-fiber wheat bread using microfluidized corn bran

Erive, Maria Ortiz de; Wang, Tao; He, Fuli; Chen, Guibing

doi:10.1016/j.foodchem.2019.125921

Cited by 34 publications

(27 citation statements)

References 31 publications

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“…According to previous studies, entangled peptide chains promote more interactions through winding coupling, and high molecular weight (HMW) gluten provides higher elasticity for gluten and dough; after fibre addition, the aggregation behaviour of gluten is weakened and HMW gluten aggregation is reduced (Singh & Singh, 2013; Nawrocka et al ., 2017). In other words, the decrease of springiness is mainly due to the dilution of gluten by WBDF, which reduces the strength of the gluten network and leads to decreased amount of air trapped in the CSB matrix and less interconnected gas cell walls (De Erive et al ., 2020). Also, the reduction of cohesiveness might be explained by the reduced adhesion between starch and gluten (Majzoobi et al ., 2013), due to the added WBDF.…”

Section: Resultsmentioning

confidence: 99%

Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

Wang

Liu

et al. 2020

Int J of Food Sci Tech

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Summary The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased (P < 0.05). The elastic modulus and viscous modulus showed an upward trend, probably due to the increased molecular weight of the viscoelastic body resulting from the presence of WBDF. Additionally, by changing the quality of the gluten network, the specific volume and L* value significantly decreased from 2.52 to 1.31 mL g−1, and from 87 to 51, respectively, these adverse effects on CSBs could be moderated by the fermentation process.

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Section: Resultsmentioning

confidence: 99%

Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

Wang

Liu

et al. 2020

Int J of Food Sci Tech

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“…The application of fibre concentrate from mango fruit as a functional ingredient with antioxidant activity in bakery products [70] Biscuits and breads Fortification of breads and biscuits with millet, oilseeds and herbs [71] Bread Fortification of bread with wheat bran protein concentrate [72] Bread Development of high-fibre wheat bread using microfluidized corn bran [73] Soft drinks…”

Section: Biscuits and Breadsmentioning

confidence: 99%

The Link between the Consumer and the Innovations in Food Product Development

Guiné

Florença

Barroca

et al. 2020

Foods

147

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New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

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“…It can be suggested that excess moisture may result in micro-bacterial activities which can impact shelf life unfavourably. Similarly, in the enrichment of bread with 20% corn bran high, bread quality was significantly affected by the water content in the composite formula [52]. Taken together, water retention capacity is fundamental in influencing baked foods' end quality.…”

Section: Water Retention Capacitymentioning

confidence: 98%

Effects of the Incorporation of Arabinoxylans Derived from Selected Cereals (Rice Bran and Corn Fibre) and Sugarcane Bagasse on the Quality of Baked Foods: A Systematic Review

Porter¹

2022

A Glance at Food Processing Applications

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The supplementation of baked foods, namely cookie/biscuits, bread and cakes with agricultural by-products from cereal based fibres (rice bran and corn fibre) and sugarcane bagasse at rates of 0% - 15%; 0% - 30% and 0% - 10% respectively can significantly improve its nutritive value and enhanced its physical and sensorial qualities. This chapter aims to review the role of dietary fibres derived from selected cereals (rice bran and corn fibre) and sugarcane bagasse in baked foods, namely cookies/biscuits, bread and cakes; evaluate their effects on the physical and sensory qualities of these baked food products and to critically assess their beneficial impacts in baked foods. These enriched food products can potentially be utilised in shaping health policies, contribute to the dietary fibre needs of consumers and facilitate the development of functional foods. Fibre enriched foods potentially can assist in improving various physiological functions of the human body. A Keyword-based search strategy was utilised to conduct a comprehensive search for articles catalogued in ScienceDirect, Web of Science, PubMed, Medline, CINAHL and Google Scholar that were published between January 1, 2010 and August 1, 2020. Applicable aspects of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines provided the framework of this review. Fourteen (14) studies met the inclusion/extraction criteria and was placed into sub-groups by food types and fibre used in supplementation. Only eleven (11) studies were suitable for statistical data analysis. The supplementation of sugarcane bagasse at both 5% and 10% and rice bran up to 15% into cookies/biscuits significantly undesirable acceptance (p < 0.05). Corn fibre enriched cookies/biscuits up to 20% showed a significantly (p < 0.05) favourable impact on the sensory qualities of the food product. The physical qualities of sugarcane bagasse supplemented cookies/biscuits were negatively affected. The incremental addition of sugarcane bagasse resulted in at 50% rise in the firmness of 10% enriched cookies/biscuits, from 5.7 ± 5.4 (Kg Force) to 13.0 ± 3.9 (Kg Force). Corn fibre cookies supplementation did not significantly affect its physical qualities. Rice bran incorporation of 15% in bread showed a significant (p < 0.05) undesirable effect on its sensory qualities. However, the was no significant adverse effect on its physical quality. Corn bran enriched cakes up to 20% fibre incorporation displayed a significant (p < 0.05) favourable effect on the sensory properties of cakes.

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Development of high-fiber wheat bread using microfluidized corn bran

Cited by 34 publications

References 31 publications

Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

The Link between the Consumer and the Innovations in Food Product Development

Effects of the Incorporation of Arabinoxylans Derived from Selected Cereals (Rice Bran and Corn Fibre) and Sugarcane Bagasse on the Quality of Baked Foods: A Systematic Review

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