Effect of bran hydration with enzymes on functional properties of flour–bran blends

Abstract

Background and objectives Hard red wheat bran and hard white wheat bran were prehydrated and treated with cellulase, xylanase, or cellulase + xylanase to mitigate the adverse effects of bran on the bread‐baking quality of whole wheat meals. Findings The hydration of bran with cellulase increased its soluble sugar content and decreased its soluble and insoluble fiber contents. Bran hydration with cellulase + xylanase was more effective at increasing soluble sugar and lowering insoluble fiber, indicating more extensive degradation of cell wall materials. The compositional changes of bran induced by hydration with cellulase or cellulase + xylanase affected the starch pasting and dough mixing properties of the flour–bran blends, showing delayed/inhibited starch gelatinization and decreased water absorption during dough development. A higher loaf volume was observed in bread containing bran hydrated with a low dose of xylanase or cellulase + xylanase in hard red wheat and in bread containing bran hydrated with low‐dose xylanase in hard white wheat. Conclusions The prehydration of wheat bran with enzymes could effectively improve the baking quality of whole wheat meals prepared from flour–bran blends by inducing changes in the composition of bran and subsequently in the physicochemical properties of starch and gluten. Significance and novelty The prehydration of wheat bran with enzymes can be an effective approach for enhancing whole wheat bread processing.

Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

“…However, as a consequence of the higher bran to endosperm ratio in IWG than in wheat kernels, partially refined IWG flours contain equal or higher insoluble dietary fiber than whole wheat [ 11 ]. Hardness was significantly ( p < 0.05) lower in both (T2, T3) breads containing pretreated bran ( Figure 2 a), in line with findings for wheat bread [ 22 ]. Resilience of breads with pretreated bran was also significantly higher than when bran was not pretreated ( Figure 2 b).…”

“…Wheat doughs are strengthened and stiffened by ascorbic acid [ 37 ], and we presume that in our study, it partially counteracted dough softening mediated by xylanase pretreatment. Future studies could evaluate if bran pretreatment and ascorbic acid addition affect texture over storage, as shown in a study on wheat bread where bran pretreatment reduced hardness of not only fresh but also stored breads [ 22 ].…”

“…Treatment of bran was based on a previous method developed for wheat bran, with slight modifications [ 22 ]. Bran was combined with water (ratio of 1:3) in the absence or presence of 37.5 ppm xylanase, with the dosage based on previous studies [ 11 , 12 ].…”

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

“…Altınel and Ünal (2017a, 2017b) also reported that other enzymes, such as glucose oxidase, hemicellulose, and phospholipase + hemicellulose, can be used to improve the characteristics of dough and bread prepared from WWF. From all the enzymes, hemicellulases are the most studied enzymes to modify the components of bran with positive results, and among these, xylanases stand out (Altınel & Ünal, 2017a, 2017b; Butt, Tahir‐Nadeem, Ahmad, & Sultan, 2008; Courtin & Delcour, 2002; Driss et al., 2013; Ghoshal, Shivhare, & Banerjee, 2013; Park, Fuerst, & Baik, 2019; Shah, Shah, & Madamwar, 2006). These enzymes are also used with white flours, but as the content of arabinoxylans in the bran is higher than in the endosperm, these enzymes may be even more useful in whole‐wheat breads.…”

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

“…Xylanases from different sources can differ in the pH range in which they are most active and stable, as well as in their preference for soluble versus insoluble substrate, and how a substrate's degree of branching affects the reaction (Courtin & Delcour, 2002). In addition, even commercial enzyme preparations, including xylanases, often have side‐activities (Flander et al., 2008; Park et al., 2019).…”