Effect of extruded wheat bran on dough rheology and bread quality

Gómez, Manuel; Jiménez, Sara; Ruiz, Elena; Oliete, Bonastre

doi:10.1016/j.lwt.2011.06.006

Cited by 148 publications

(126 citation statements)

References 29 publications

(42 reference statements)

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“…The color of bakery products with added dietary fiber changes because of changes in the caramelization process and the Maillard reaction, but this is true only for products that are exposed directly to high temperatures. In the case of bread crumbs, such high temperatures are not achieved, therefore it is reasonable to perform measurements only for crumbs with color that correlates with ingredients used for dough production (Gómez et al, 2011). The results obtained in this study indicate that a lower size of dietary fiber, when added to bakery products, results in an increase in the L* parameter value.…”

Section: Adequacy Of the Modelmentioning

confidence: 88%

“…Minor changes in the firmness value were observed for fiber with larger particles, and there were fewer discrepancies compared to fiber with particles that were larger than those of the control sample. Due to its waterbinding capacities, fiber inhibits water loss during storage, so it prevents the staling that affects crumb firmness by its increase (Gómez et al, 2011). Moreover, the study by Sabanis et al (2009) indicated that the addition of the oat fiber to dough results in increased firmness of the final product.…”

Section: Adequacy Of the Modelmentioning

confidence: 99%

“…The addition of large amounts of fiber to bread is associated with a change in its physical properties, such as increased crumb firmness, crumb darkening, or taste change (Gómez, Jiménez, Ruiz, & Oliete, 2011). Replacing flour with dietary fiber leads to disruption of the starch-gluten matrix and negatively influences the volume of bread.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

Kurek

Wyrwisz

Piwińska

et al. 2015

CyTA - Journal of Food

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Section: Adequacy Of the Modelmentioning

confidence: 88%

Section: Adequacy Of the Modelmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

Kurek

Wyrwisz

Piwińska

et al. 2015

CyTA - Journal of Food

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“…In order to improve the quality of baked goods substituted with bran, many studies have tried to improve the quality of cereal bran by treating it with enzyme (Katina et al, 2006;Sanz Penella et al, 2008), subjecting bran to extrusion process (Gómez et al, 2011), and through particle size reduction and fermentation (Coda et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Hanis-Syazwani¹,

Bolarinwa²,

Lasekan³

et al. 2018

Food Res.

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The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencis on the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter culture with optimum physicochemical properties was used to ferment rice and wheat bran for sourdough production. Rice and wheat bran sourdough and non-fermented rice and wheat bran were mixed with wheat flour at 10% substitution level for bread production. Results showed that rice bran fermented with L. plantarum had the best physicochemical properties compared to rice bran sourdough produced by other LAB or mixed culture. The specific volume of bread sample made with rice bran sourdough (4.65 cm 3 /g) was higher than that of the bread samples made from wheat bran sourdough (4.32 cm 3 /g) and nonfermented bran (3.74 -4.24 cm 3 /g), but not significantly different from the control (100% wheat) bread (4.85 cm 3 /g). The crumb colour of the rice bran and rice bran sourdough substituted bread was lighter than that of the other bread samples. Crust colour of all the bread samples was not significantly different (p > 0.05). At the end of 6 days storage period, bread samples from control and wheat bran sourdough were firmer than that from rice bran sourdough, however, crumb firmness values were highest in non-fermented bran substituted bread. Sensory analysis result revealed that rice bran sourdough bread was more acceptable than wheat bran sourdough bread, and non-fermented rice and wheat bran substituted bread.

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“…Although WB has mainly been used as animal feed supplements its use as human food is still less than expected because of its unfavourable impact on functional and sensory properties (Kock et al, 1999;Zhang & Moore, 1999;Song et al, 2013;Hemdane et al, 2015). Partial substitution of wheat flour with WB has been associated with low loaf volume (Noort et al, 2010;Gómez et al, 2011), less desirable organoleptic properties (Yadav & Rajan, 2012), and increased hardness of food (Sobota et al, 2015). The negative effect of WB addition on bread has been attributed to a number of factors including dilution of gluten proteins, although this factor is also dependent on the gluten quality of the flour being used (Noort et al, 2010;Hemdane et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of size reduction on colour, hydration and rheological properties of wheat bran

2017

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The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and DHC (4.23 g/g), while these values were significantly reduced in fine WB. Size reduction increased lightness of WB as indicated by high L* values (62.65 to 75.80), Hue angle of 74.63 and whiteness index value of 81.42. Increasing WB additions increased water absorption of dough from 63 to 70.2%, while dough stability decreased from 12.5 min to 6.80 min. As coarse WB addition increased from 1 to 15 g extensibility decreased from 419 BU to 283 BU (highest level of addition). A negative correlation (r 2 = -0.992) was found between farinograph water absorption and all extensograph indices measured; implying that an increase in water absorption of dough led to a significant decrease in extensibility, maximum resistance and energy recorded for the dough. WB can be used as potential additive in foods like bread/ doughnut with the aim of optimizing their quality parameters such as nutritional and textural properties.Keywords: wheat bran; rheology; colour profile; hydration properties; mixing tolerance; particle size.Practical Application: Impact of size reduction of wheat bran on colour and rheological attributes is potentially applicable in development of existing and new cereal products.

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Effect of extruded wheat bran on dough rheology and bread quality

Cited by 148 publications

References 29 publications

Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Effect of size reduction on colour, hydration and rheological properties of wheat bran

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