Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

Penella, Juan Mario Sanz; Collar, Concha

doi:10.1016/j.jcs.2008.03.006

Cited by 181 publications

(118 citation statements)

References 20 publications

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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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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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“…In the environment of the large intestine they undergo fermentation fi bre fraction in pulse crops determines their hypocholesterolaemic properties [Pittaway et al, 2008]. Due to the level of consumption, particularly important role in the prophylaxis and control of civilisation diseases is attributed to cereal products, including bread [Moriartey et al, 2010;Sanz Penella et al, 2008;Slavin, 2010;Wood, 2010].…”

Section: Introductionmentioning

confidence: 99%

Application of Grasspea Wholemeal in the Technology of White Bread Production.

Kasprzak¹,

Rzedzicki²

2012

Pol. J. Food Nutr. Sci.

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“…All these results obtained from farinograph and extensograph are similar to my previous published study (Karaoðlu, 2006) where it was investigated the effects of Cephalaria syriaca products on the rheological properties of medium strength wheat flour. Although bran replacement of flour disrupts the starchgluten matrix and negatively affects dough rheological properties (Sanz Penella et al, 2008), the addition of Cephalaria syriaca have a positive effect on dough characteristics.…”

Section: Resultsmentioning

confidence: 99%

Effect of Cephalaria syriaca addition on rheological properties of composite flour

Karaoðlu¹

2012

International Agrophysics

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A b s t r a c t. The study was carried out to investigate the effect of whole and defatted Cephalaria syriaca flour on the rheological properties of composite flours that used in bran bread production. Cephalaria syriaca products were used to replace 0.25, 0.75, 1.25, 1.75, and 2.25% of wheat-wheat bran composite flour, and its rheological and fermentative properties were measured by farinograph, extensograph and rheofermentometre. The data showed that the rheological parameters of flours were greatly modified by addition of Cephalaria syriaca. The rheological properties of wheatwheat bran composite flour added with whole and defatted Cephalaria syriaca flour were considerably improved with regard to especially extensograph characteristics such as dough resistance, area (energy), ratio number and rheofermentometer parameters such as H m , T 1 , T x , volume loss and gas retention, as compared to control. However addition of Cephalaria syriaca products adversely affected the farinograph characteristics. Generally, these effects of both whole and defatted Cephalaria syriaca flour increased, as the addition level increased. Maximum T x , gas retention and area (energy) of dough were obtained from wheat-wheat bran composite flour added with 1.75% whole Cephalaria syriaca flour, while the highest dough stability was at addition level of 0.25% whole Cephalaria syriaca flour.K e y w o r d s: Cephalaria syriaca, wheat flour, wheat bran, dough, rheological properties

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Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

Cited by 181 publications

References 20 publications

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

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

Application of Grasspea Wholemeal in the Technology of White Bread Production.

Effect of Cephalaria syriaca addition on rheological properties of composite flour

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