Effect of bran addition on rheological properties of dough and quality of triticale bread

Abstract

The purpose of this study was to examine the effects of the addition of triticale bran on the production of triticale bread. This work assessed in detail the properties of the dough and the quality of the bread with added bran, which was obtained from the grain of two selected triticale cultivars: Fredro and Panteon. The results showed that flours of these cultivars were suitable for bread‐making. The addition of bran to baking blends positively affected the rheological properties of the dough and led to a substantial improvement in dough softening. Breads from the tested cultivars showed similar loaf volume. With the increasing addition of bran, breads of smaller volume and harder crumb were baked. In conclusion, the obtained results showed that triticale flour, and particularly its flour‐bran blends with the addition of 5 and 10% of bran, resulted in the production of a new type of good quality bread. Practical applications Enrichment of triticale flour by adding a portion of bran allows such a flour to be used in baking of a good quality bread. According to our results, both of the examined triticale cultivars—Fredro and Panteon—can be considered for baking purposes. The addition of bran to baking blends at ratios of 5 and 10% to the flour mass had a beneficial effect on the rheological properties of the dough. There was a significant improvement in the softening of the dough prepared from triticale flour blends with bran compared to the value of this parameter in the dough without bran. Such an effect, of the use of bran in the blends is worthy of mention, because triticale doughs are most often characterized by high susceptibility to softening. The obtained results showed that triticale flour, and particularly its flour‐bran blends with the addition of 5 and 10% of bran, resulted in the production of bread of good quality.

Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products

“…The triticale flour and bran obtained from tested cultivars enables the production of good-quality bread, which is also confirmed by other authors [ 6 , 7 , 32 ]. In our study, the products such as flour, bran, and breads, obtained from the grain of tested triticale cultivars were analyzed of the contents of PAs ( Table 3 ).…”

“…The search for new ideas, for example, the development of new products based on cereals and their preserves, enables growth in the offer of cereal products with pro-health properties [ 33 ]. In view of the above, triticale flour may be the raw material for their production [ 6 , 32 , 33 ]. In our experiment, triticale bread with added bran, which could be included in the daily diet, was baked and examined for the content of PAs.…”

Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions

“…These results also showed that the lower protein content could cause shorter development time and the higher total and SDF content accompanied by higher water absorption value and longer development time. This suggests that fibre content, composition and the properties of components (water solubility, molecular size and structure) may play a major role in the development of mixing properties of rye flours and especially fractions (Sanz Penella et al ., 2008; Kaszuba et al ., 2021). It was found that the paste viscosity of fractions with higher fibre content was lower in most cases than previously described (Aprodu & Banu, 2016; Deleu et al ., 2020).…”

Grinding Characteristics of New Varieties of Winter Triticale Grain

“…The use of triticale flour as a raw material in the place of wheat flour is promising. This flour can be used to create a variety of food and beverage products including bread [12], cookies [4], pasta [13], malt [14] cereal bars [15], ethanol [16] and edible films [17].…”