Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

Abstract

Wheat bran, a by-product of the industrial roller milling of wheat, is increasingly added to food products because of its nutritional profile and physiological effects. Epidemiological data and scientific studies have demonstrated the health benefits of consuming bran-rich or whole-grain food products. However, incorporation of wheat bran in cereal-based products negatively affects their production process. Furthermore, the organoleptic quality of the obtained products is mostly perceived as inferior to that of products based on refined wheat flour. This review summarizes the current knowledge on the impact of wheat bran on bread making, provides a comprehensive overview of the bran properties possibly involved, and discusses different strategies that have been evaluated up till now to counteract the detrimental effects of wheat bran on bread making.

Effect of size reduction on colour, hydration and rheological properties of wheat bran

“…The high hydration mean values of coarse WB can be linked to the interspatial void between the fibres and the large pore sizes in the fibre pericarp (Hemdane et al, 2016). Size reduction changes the structure of WB fibre, which in turn impacts directly on the hydration properties.…”

“…Addition of bran fractions to wheat flour often brings about detrimental effects on dough properties with regards to fermentation, gas retention, bread-loaf volume, dough texture and consistency (Zhang & Moore, 1999). It is also important to know that the functionality of bran in dough is also to an extent determined by the quality and/or strength of flour used and the cultivar origin of the flour and/ or bran used (Hemdane et al, 2016 has been extensively studied and reviewed (Wang et al, 2002;Hadnađev et al, 2011;Miś et al, 2012;Ahmed et al, 2013) With low consumer acceptability of WB-enriched products, size reduction can be adopted with the aim of reducing the grittiness and appearance of WB in food products. The objective of this study is to evaluate the effect of size reduction on hydration, rheological and colour properties of WB.…”

Effect of bran hydration with enzymes on functional properties of flour–bran blends

“…Wheat kernels are composed of endosperm, germ, and bran (outer and inner pericarp, seed coat, and nucellar epidermis) (Hemdane et al, ). Bran and germ are largely removed during roller milling in the production of refined flour.…”

Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

“…The data in Table 8 show that the humidity of the reference sample of the emmer dough is higher by 0.6 % compared to that of the wheat grain that is caused by different content of non-starch polysaccharides in the grain of emmer and wheat (Fig. 1, Tables 4, 5), which are characterized by high water-absorbing capacity [28]. When adding the studied enzyme during preparation of the grain dough, moisture content of the samples of bread increases by 0.6 and 0.8 % in the emmer and wheat bread, respectively.…”