Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

Abstract

Background and objectives: Consumption of Chinese steamed bread (CSB) and noodles made from whole grain wheat flour (WWF) is encouraged due to their important nutritional elements in the outer seed layers that benefit human health.However, the use of WWF is limited because of the poor processing quality and less attractive product properties of dark color, rough texture and coarse crumb structure. Three Chinese wheat cultivars, Zhongmai 895, Yumai 49, and Zhoumai 27, were used to investigate the potentials of bran hydration and autoclaving treatments for the improvement of WWF functionality in making CSB and noodles. Findings: Bran particle size, hydration, and autoclaving treatment of WWF significantly affected the quality of dough, CSB, and noodles made from it. Farinograph water absorption and stability of WWFs with fine bran were larger than those with coarse bran. WWFs with coarse bran compared with fine bran exhibited inferior color and higher water retention capacity (WRC), and produced CSB with better texture and crumb structure and noodles with less smoothness and poor appearance. Prehydration of bran decreased dough water absorption and increased dough stability. WWFs containing bran hydrated to 40% moisture content produced CSB with the best texture and crumb structure, and the highest total score. Bran hydration merely induced negative effects on smoothness of noodles made with fine bran.Autoclaving of bran significantly improved texture and crumb structure of CSB made from WWFs with bran hydrated to 40% moisture. Autoclaved bran with 20% moisture contributed to higher total score of CSB. However, bran hydration and autoclaving resulted in darker color of noodle sheet made from WWFs. Conclusions: Hydration and autoclaving of bran could be an effective way to improve the processing quality of CSB made from WWFs, but there was little improvement in eating quality of noodles made from WWFs. Significance and novelty: This is the first research to show that hydration and autoclaving of bran could be an effective way to improve the processing quality of CSB made from WWFs. These results provide useful information for the incorporation of wheat bran to make fiber-rich CSB. K E Y W O R D Sbran granule size, healthy food, Triticum aestivum, whole grain flour

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

“…Wetting Lai et al (1989a) Improved bread specific volume (wetting corse bran) Lai et al (1989b) Improved bread specific volume (wetting shorts) Zhang et al (2019) Improved farinograph stability, structure, and imfinal evaluation of steamed breads. However, excesive wetting can have and slightly negative effect.…”

“…These observations agree with the fact that both coarse bran (Lai, Hoseney, & Davis, 1989a) and shorts (Lai, Hoseney, & Davis, 1989b), when presoaked before incorporation into the kneading process, improve the final volume of the breads. However, if this prehydration is excessive, either because of time (Chen, Rubenthaler, Leung, & Baranowski, 1988) or because of the amount of water incorporated (Zhang et al, 2019), the positive effects of presoaking can be minimized or even become slightly negative. Another pretreatment of the bran that has been studied is a preheat treatment, both dry and wet, to improve the quality of the resulting breads.…”

“…(2017) observed that the incorporation of bran increased the water absorption on the farinograph analysis, but also generated a progressive immobilization of water during dough resting, which could contribute to the reduction of final volume. To avoid these phenomena in the baking process, wetting the bran beforehand has been proposed, and Zhang, Gao, and He (2019) observed that this technique improved the farinograph stability, and the structure of the steamed breads, as well as their final evaluation. These observations agree with the fact that both coarse bran (Lai, Hoseney, & Davis, 1989a) and shorts (Lai, Hoseney, & Davis, 1989b), when presoaked before incorporation into the kneading process, improve the final volume of the breads.…”

The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions

“…Using WWF to replace refined flour is not always simple. Whole wheat flour comprised of coarse bran produced CSB with better texture and crumb structure and equivalent specific volume, skin color, smoothness, and shape compared to a fine bran WWF [14]. Xu et al [12] reported that decreasing WWF particle size decreased specific volume and resulted in firmer crumbs for both STSB and NTSB.…”

Detection of adulterants and authenticity discrimination for coarse grain flours using NIR hyperspectral imaging

“…As multifunctional food ingredients, grain flours can be used for cooking soup, noodles, steamed bread, pancake, and other foods (Chen et al, ; Zhang, Gao, & He, ). Compared with wheat flour, nowadays the coarse grain flours including millet, corn, and soybean are more popular as beneficial supplements to human health (Taghdir et al, ; Zhu, Chen, Wu, Xing, & Yuan, ).…”