Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality

Abstract

Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characterize the physicochemical properties and phytochemical composition of different size durum bran fractions and show how they impact bread quality. Durum wheat (Triticum durum Desf.) was milled to create a coarse bran fraction (CB), which was further ground into a finer fraction (FB) which was sieved using four screens with apertures 425, 315, 250, 180, and <180 µm to create a particle size range of 1497 to 115 µm. All fractions contained phytosterol with highest in the 180 and FB, while total phenolic acids and antioxidant capacity was highest in CB and 425. Use of the fractions in a leavened common wheat (T. aestivum L.) bread formula at 10% incorporation negatively impacted bread loaf volume, colour, and texture compared to standard loaves, with CB having the least impact. Results suggest that to combine the highest phytochemical content with minimal impact on bread quality, bran particle size should be considered, with CB being the best choice.

Effect of particle size and concentration of defatted rice bran supplemented in tomato salad dressing

“…As a result, the nutritional and functional properties of bran, such as its hydration, including apparent viscosity, increased as particle size decreased. Our findings agree with the previous studies reported by Silventoinen et al (2021), Alzuwaid et al (2021), andCao et al (2021). Additionally, the reduction in particle size of DRB affected its color property.…”

“…Particle size reduction has the added benefit of higher phytochemical compound bioaccessibility of phenolic acids (Wu et al, 2022;Alzuwaid et al, 2021;Hemery et al, 2010), as well as changes in physicochemical and functional properties (Alam et al, 2014;Alzuwaid et al, 2021;Bonifacino et al, 2020;Cao et al, 2021;Kurek et al, 2017;Zhao et al, 2018). Rosa et al (2013) reported that ultra-fine grinding increases the antioxidant capacity of wheat bran without any prior extraction.…”

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour

“…Moisture, protein content, and ash of semolina fulfilled the legal requirements (Italian Presidential Decree n. 187/2001) and were in the range observed by [ 15 , 29 ]. Moisture did not show differences among barley flour or thin bran inclusions, whilst resulting lowest in barley flour and the highest in thin bran whole flours.…”

“…In general, the addition of bran to bread formulations—dependent on the type and level of bran incorporation—generally increases the dough water absorption, giving a heavier loaf and a reduced specific volume, with a darker color and reduced crumb softness [ 14 , 15 ]. In addition, some workers observed a mechanical effect of bran that physically disrupts gluten films, either during mixing or in the following steps of breadmaking and found in the fine grinding of bran a strategy to minimize this mechanical effect [ 14 ].…”

Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat

“…As a result, the utilization of pigmented wheat grains to produce more nutritious and healthy food products has been considered [51]. To achieve this aim, a number of studies developed methods to carefully select the most appropriate milling fractions to produce flours rich in anthocyanins and other bioactive compounds present in the outer layers of the kernel without lowering the quality of end products [55][56][57][58][59].…”