Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making

Hemdane, Sami; Langenaeken, Niels A.; Jacobs, Pieter J.; Verspreet, Joran; Delcour, Jan A.

doi:10.1016/j.foodchem.2018.01.152

Cited by 45 publications

(32 citation statements)

References 22 publications

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“…Figure 3 shows that methylene blue‐stained the WBDF brown, Lugol’s solution stained the starch purple, and the light green dye stained the protein green. The control dough (Figure 3a‐c) displayed a continuous gluten network structure with numerous small‐to‐medium‐sized starch granules, whereas the samples with WBDF showed a damaged gluten network (Figure 3d‐i), consistent with the results of a previous study (Hemdane et al., 2018). In Figure 3d, the WBDF appears embedded and incorporated in the gluten, which could have occurred because the irregularly shaped WBDF was entangled with the fibrous protein.…”

Section: Resultssupporting

confidence: 89%

“…To visualize the WBDF, starch, and protein, the fermented dough sections were stained with methylene blue (0.02% w/v) for 3 min, Lugol’s solution (0.33% w/v) for 3 min, and light green dye (0.10% w/v) for 3 min, rinsed with deionized water and dried at room temperature (Hemdane et al., 2018; Salmenkallio‐Marttila et al., 2001; Verspreet et al., 2013). The stained sections were examined using a Nikon ECLIPSE 80i epifluorescence microscope (Nikon Inc., Melville, New York, USA) equipped with a Nikon Digital Sight DS‐U2 camera.…”

Section: Methodsmentioning

confidence: 99%

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Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation

Liu

Wang

et al. 2020

J Food Process Preserv

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This study was performed to investigate the effect of wheat bran dietary fiber (WBDF) on the gluten network structure in fermented doughs. In this study, doughs with varying amounts of WBDF (0%, 6%, or 12%) were fermented for different lengths of time (0–50 min). The free sulfhydryl groups, gluten secondary structure, and dough microstructure were investigated to determine the variations in the gluten matrix during dough fermentation with or without WBDF. The results showed that adding WBDF adversely affected the proper gluten matrix formation, but these defects could be partially overcome by fermentation. Specifically, in the late fermentation stage, the β‐turns increased, implying more optimal formation of the gluten network structure. Adding 6% WBDF enabled the formation of a relatively complete gluten network structure in the sample systems as the fermentation progressed. Practical applications Dough properties are closely related to the quality of the flour products. Clarifying the effect of WBDF on the gluten network is important for the quality of fiber‐rich dough. A stable and well‐formed gluten network structure is obtained by incorporation of a low percentage (6%) of WBDF and fermentation process. It is beneficial to the production of healthy high‐quality fermented food. This study develops a technological process for the production of flour products enriched with WBDF.

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Section: Resultssupporting

confidence: 89%

Section: Methodsmentioning

confidence: 99%

Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation

Liu

Wang

et al. 2020

J Food Process Preserv

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“…Hemdane et al . () found that the effect of water binding by bran on bread quality is greater than the steric hindrance through the physical presence of bran particles.…”

Section: Resultsmentioning

confidence: 99%

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Fen

et al. 2018

Int J of Food Sci Tech

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This study aimed to evaluate the effects of incorporation of aleurone-rich fraction (ALF) on the hydration and rheological properties of wheat dough. Incorporation of ALF significantly increased water absorption (P < 0.05) and competition for water in dough was observed. Peak viscosity, through viscosity, and final viscosity decreased with the amount of ALF added (P < 0.05), whereas 20% ALF had stronger gel ability than whole-wheat flour. Dynamic rheological experiments revealed ALF blend dough were more stable than whole-wheat dough, which was in accord with the higher dough stability and strength observed in Mixolab. Scanning electron microscopy showed that disruption of gluten network with ALF incorporation, whereas 20% ALF showed better stability dough structure than the whole-wheat dough. Considering those influences on dough properties, the 20% ALF seems to be a promising substitute for whole-wheat flour to producing dietary fibre-rich products.

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“…There is evidence that insoluble dietary fibres destroy the bubble interface of fermented dough in the form of solid particles, thereby destroying the stability and uniformity of gluten network structure (Poutanen et al, 2014;Han et al, 2019a). In addition, dietary fibre induces changes in the secondary structure of proteins (Nawrocka et al, 2016;Hemdane et al, 2018;Han et al, 2019b), which may also be one of the factors that alter the properties of proteins, such as their hydrophobicity. Despite the above findings, the mechanism underlying the effect of dietary fibre on the dough quality is not fully understood.…”

Section: Introductionmentioning

confidence: 99%

“…, 2019a). In addition, dietary fibre induces changes in the secondary structure of proteins (Nawrocka et al , 2016; Hemdane et al , 2018; Han et al . , 2019b), which may also be one of the factors that alter the properties of proteins, such as their hydrophobicity.…”

Section: Introductionmentioning

confidence: 99%

Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system

Liu

Wang

et al. 2020

Int J of Food Sci Tech

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This study was conducted to determine the effect of wheat bran dietary fibre (WBDF) on aggregation and conformational changes of gluten in fermented and unfermented dough systems. The results revealed that WBDF has an advantage in maintaining the content of glutenin macropolymer (GMP) in the fermentation process. The analysis of the molecular weight distribution showed decreased content of larger polymeric proteins (LPPs). At the same WBDF level, after fermentation, the content of larger polymeric proteins (SPPs) increased, likely due to the polymerisation of the gliadins. Additionally, fluorescence spectroscopy and surface hydrophobicity analysis revealed that, in fermented dough, with the increase of WBDF content, the protein hydrophobicity significantly increased from 6.56 to 9.43 (P < 0.05). Hydrophobic interactions contributed to the macromolecular unfolding and/or aggregation of gluten. Also, WBDF may induce changes in dough properties by inducing conformational changes in the gluten protein.

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Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making

Cited by 45 publications

References 22 publications

Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation

Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system

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