The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Noort, Martijn; Haaster, Daan J. van; Hémery, Youna; Schols, Henk A.; Hamer, R.J.

doi:10.1016/j.jcs.2010.03.003

Cited by 317 publications

(295 citation statements)

References 20 publications

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“…This may be related to the fact that a greater number of fibre particles induces greater disruption of the gluten network continuity and thus weakens its stability. This is also confirmed in the investigations conducted by Noort et al (2010), who reported that gluten proteins in the presence of wheat bran, which has finer particles, were characterised by a poor capability of aggregation and formation of a coherent network, resulting in lower amounts of washed-out gluten.…”

Section: Rheological Characteristics Of Fibre Supplementssupporting

confidence: 77%

“…This type of additives are represented by dietary fibres, which are characterised by increased water absorption (Chareonthaikij et al 2016;Jacobsetal. 2015;Bchir et al 2014) and the presence of reactive antioxidants (Han and Koh 2011;Noort et al 2010;Rosa et al 2013). The greater degree of water absorption exhibited by fibre, in comparison with gluten proteins, can induce a dehydration phenomenon during the mixing process.…”

Section: Introductionmentioning

confidence: 99%

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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: 77%

Section: Introductionmentioning

confidence: 99%

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

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…There has been considerable attention to a bread fortification all over the world. Fiber rich fractions used for the fortification of breads and flat breads (Izydorczyk et al, 2008;Izydorczyk and Mcmillan, 2011;Noort et al, 2010;Phimolsiripol et al, 2012;Wang et al, 2002). Flat breads is more suitable for fortification with fiber than pan breads because of more modest flour quality requirements (Qarooni et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads

Ertaş¹

2016

J Food Health Sci

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Abstract:The influence of stabilized wheat bran enrichment on the nutritional and sensorial properties of leavened and unleavened flat bread was studied. Wheat bran was stabilized with three applications (hot air oven, microwave and autoclave). The stabilization methods affected the physical characteristics of bazlama (thickness, spread factor) and yufka (diameter, thickness, spread factor) samples. In bazlama samples, substitution of stabilized wheat bran (SWB) lead to significant decrease in L* and increase in a* and b* values compared to the control bazlama. While autoclave and microwave stabilization methods are the most effective methods to decrease the phytic acid content for bazlama samples, for yufka samples; autoclave stabilization is the best. The mineral content (Ca, K, Mg, Mn, P, Fe and Zn) of bazlama and yufka samples significantly (p<0.05) increased with SWB substitution. Thus, autoclave stabilization could be used for wheat bran stabilization to improve the nutritional quality of bazlama and yufka samples.

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“…Automated static image analysis allows learning about not just the size, but also the shape of particles, which is a crucial aspect in measuring fibers of oblong shape. Moreover, proper equipment provides the exact measurement of hydrated particles (Noort et al, 2010). There is no option to measure the WHC using the laser diffraction.…”

Section: Introductionmentioning

confidence: 99%

Automated static image analysis as a novel tool in describing the physical properties of dietary fiber

et al. 2015

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The growing interest in the usage of dietary fiber in food has caused the need to provide precise tools for describing its physical properties. This research examined two dietary fibers from oats and beets, respectively, in variable particle sizes. The application of automated static image analysis for describing the hydration properties and particle size distribution of dietary fiber was analyzed. Conventional tests for water holding capacity (WHC) were conducted. The particles were measured at two points: dry and after water soaking. The most significant water holding capacity (7.00 g water/g solid) was achieved by the smaller sized oat fiber. Conversely, the water holding capacity was highest (4.20 g water/g solid) in larger sized beet fiber. There was evidence for water absorption increasing with a decrease in particle size in regards to the same fiber source. Very strong correlations were drawn between particle shape parameters, such as fiber length, straightness, width and hydration properties measured conventionally. The regression analysis provided the opportunity to estimate whether the automated static image analysis method could be an efficient tool in describing the hydration properties of dietary fiber. The application of the method was validated using mathematical model which was verified in comparison to conventional WHC measurement results.Keywords: dietary fiber; particle size; hydration properties; automated static image analysis.Practical Application: Automated static image analysis could measure precisely the dietary fiber in dry and wet environment which could be a valuable tool for describing the water-holding properties of dietary fiber.

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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Cited by 317 publications

References 20 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

The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads

Automated static image analysis as a novel tool in describing the physical properties of dietary fiber

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