Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology

Majzoobi, Mahsa; Pashangeh, Safoora; Aminlari, Ladan; Farahnaky, Asgar

doi:10.1515/ijfe-2012-0095

Cited by 7 publications

(10 citation statements)

References 27 publications

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“…1.0 and 1.3 min, respectively. This is confirmed by the study carried out by Majzoobi et al (2014), who demonstrated the impact of the coarser granulation of wheat bran on the prolongation of the time of bread dough development. In turn, fibres with several-fold smaller particle diameters (D[4,3]), in particular carob and apple fibres, exhibited the greatest arm slopes (R MAXp1 , R MINp1 ) and the highest peaks p 1 (C Fp1 ) up to ca.…”

Section: Rheological Characteristics Of Fibre Supplementssupporting

confidence: 67%

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

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A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.

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Section: Rheological Characteristics Of Fibre Supplementssupporting

confidence: 67%

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

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“…Compared with the other fractions of the soybean hull, BB samples, at both levels (20% and 30%) with the largest particle size, recorded the least stability time and the maximum degree of softening after 12 min (Table S2 ). The size elevating of the soybean hull particles probably prevented gluten network creation and subsequently the stability time shortening (Majzoobi et al, 2014 ).…”

Section: Resultsmentioning

confidence: 99%

“…The weakening of the gluten network and the interaction between the fiber and the protein network are the reasons for this reduction (Noort et al, 2010). In the literature, the reported results regarding the effect of wheat bran particle size on the final quality of bread are different and even contradictory (López et al, 2004; Majzoobi et al, 2014; Noort et al, 2010; Rosell, 2011). Unlike wheat bran, which is problematic to be ground finely and produces fractions with different sizes and physicochemical and nutritional properties—soybean hull is much easier to be ground.…”

Section: Introductionmentioning

confidence: 99%

Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage

Tabibloghmany

Tehrani

Koocheki

2022

Food Science & Nutrition

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The effect of adding different fractions of extruded and non‐extruded soybean hull to wheat flour at 20% and 30% and two‐particle size levels (smaller and larger than 150 μm) was studied on the physicochemical, sensorial properties, and the shelf‐life of high‐fiber molded bread. Increasing the amount of all different fractions of the soybean hull raised the water absorption of the dough. It also increased the ash and crude fiber contents, bread crust lightness, redness and yellowness, bread crumb hardness as well as the cells number per unit area of the crumb. Moreover, it reduced the moisture content, specific volume, porosity, and overall acceptability of the pan bread. The treatments containing the fractions with larger particle sizes of the soybean hull had higher dough stability time, bread‐specific volume, porosity, and lightness, as well as lower crumb hardness and moisture content, and crust redness and yellowness than the corresponding ones with finer particle sizes. The samples prepared with the extruded fractions with smaller particle sizes showed lower moisture content, hardness, porosity, and specific volume. After studying the bread staling, moisture content and overall acceptance of the samples decreased. In addition, the enthalpy in differential scanning calorimetry (DSC) and the signal intensity in x‐ray diffraction (XRD) increased during storage. In many cases, the bread with the large‐sized extruded fractions of soybean hull at the substitution level of 20% was the most suitable product in most of the variables studied.

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“…Generally, the results showed an increase ( p < 0.05) in bread hardness due to the inclusion of oat flour with greater particle sizes and higher inclusion levels of oat flour fractions, as it ranged from 398.87 g (in 10 F 4) in comparison to 1227.38 g (in 50 F 3). The increased crumb hardness is attributed to the dilution of the gluten network and increased dietary fiber content that impairs gas retention, resulting in a lower bread volume and a firmer texture (Majzoobi et al., 2014). Additionally, as stated before, the reason for increasing water absorption, particularly in the F 1 and F 2 flour fractions, can be attributed to the increase in surface area in the samples with small particle sizes, particularly for the starch‐rich fraction of oat flour used.…”

Section: Resultsmentioning

confidence: 99%

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

Rashed,

Pojić,

McDonagh

et al. 2024

Journal of Food Science

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The present work investigated the structure‐function relationship of dry fractionated oat flour (DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250–280 µm, F3: 280–500 µm, F4: 500–600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno‐functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β‐glucan levels (0.13–1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44–0.33 g/100 g), and fructose (1.06–0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi‐criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour.Practical ApplicationThe use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β‐glucan, high fiber, and low reduced sugar claims.

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Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology

Cited by 7 publications

References 27 publications

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

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