Fermented Wheat Bran as a Functional Ingredient in Baking

Abstract

The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity of xylanases were studied in the bran ferments. Furthermore, technological quality of ferments was established by using them to replace wheat in baking with a 20% substitution level. Solubilization of AX and endogenous xylanase activity of bran were influenced by the type of bran, fermentation type, and conditions. Peeled bran had a clearly reduced microbial load and different microbial community in comparison to native bran. Bran from peeled kernels contained 10‐fold lower activities of endogenous xylanases in comparison to native bran. Yeast fermentation of bran from peeled kernels increased the level of folates (+40%), free phenolic acids (+500%), and soluble AX (+60%). Bread containing yeast‐fermented peeled bran had improved volume (+10–15%) and crumb softness (25–35% softer) in comparison to unfermented counterparts. Solubilization of AX during the 20 hr fermentation and decreased endogenous xylanase activity are proposed as the main reasons for the improved technological functionality of fermented bran.

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

“…Fermentation of wholegrain flour or bran in optimized conditions can also improve the volume, texture and shelf-life of wholegrain or fibre-enriched breads (Katina, Heiniö, Autio, & Poutanen, 2006, Katina et al, 2012, Coda et al, 2014a, 2014b. This has been assumed to be due to partial degradation of bran cell walls and solubilization of arabinoxylan, causing improved rheological properties of wheat doughs enriched with wheat bran (Hartikainen, Poutanen, & Katina, 2014).…”

“…Inferior texture formation properties of wholegrain flour can be compensated by adding standard baking aids such as gluten, emulsifiers, enzymes and by optimisation of the baking process (Flander et al 2012). A widely used way to reduce the negative effects of bran is by compensations made in the bread formula by addition of vital gluten, or the use of surfactants (Shogren, Pomeranz, & Finney, 1981).…”

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

“…However, researchers have studied and reported the nutritional importance of fermented cereal bran and sourdough fermentation, and their potentials in improving the quality of bran substituted baked foods (Salmenkallio-Marttila et al, 2001;Poutanen et al, 2009;Katina et al, 2012). Lactic acid bacteria (LAB) and yeasts have been successfully used for bran fermentation (Coda et al, 2015).…”

Bran bioprocessing for enhanced functional properties

“…Improvement of structural and technological properties of bread [29 ] Yeast fermentation and xylanases Improvement of physical and chemical properties of dough and bread texture [30 ] Yeast fermentation followed by cell-wall hydrolysing enzymes Increase of soluble fiber content, increase of soluble protein content and in vitro digestibility, release of short chain fatty acids [23] Sourdough fermentation Improvement of technological and nutritional properties, overall flavor and sensory aspect; decrease of the starch digestibility and low glycemic response [27] Lactobacillus sanfranciscensis and Lactobacillus plantarum fermentation Increase of free amino acids, total phenols, dietary fiber, phytase and antioxidant activities. Improvement of nutritional, textural and sensory properties of breads and decreased the value of hydrolysis index (HI) hydrolyze internal b-1,4 bonds in the main-chain, generating soluble xylooligosaccharides which are suitable substrates for b-xylosidases and leading to the formation of AX oligosaccharides.…”