Whole-wheat flour particle size influences dough properties, bread structure and <i>in vitro</i> starch digestibility

Lin, Suyun; Gao, Jing; Jin, Xiaoxuan; Wang, Yong; Dong, Zhizhong; Ying, Jian; Zhou, Weibiao

doi:10.1039/c9fo02587a

Cited by 59 publications

(57 citation statements)

References 44 publications

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“…In a recent study wholemeal bran obtained from grinding wholegrain wheat into coarse, medium and fine fractions with mean size of 1315, 450, and 199 µm was added to a bread mix. The coarse bran bread had a more compact structure, smaller specific volume and harder texture than bread made from the fine fraction [34] which is opposite to results in Tables 3 and 4. The range of bread formulations and baking methodologies used in various studies may help explain the divergence in findings.…”

Section: Impact Of Bran Fractions On Bread Qualitycontrasting

confidence: 83%

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

Alzuwaid

Pleming²,

Fellows

et al. 2021

Foods

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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.

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Section: Impact Of Bran Fractions On Bread Qualitycontrasting

confidence: 83%

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

Alzuwaid

Pleming²,

Fellows

et al. 2021

Foods

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“…Recently, Protonotariou, Stergiou, Christaki, and Mandala (2020) reported no significant differences between breads elaborated with WG wheat flours of different particle sizes (between 84 and 18 μm), while Lin et al. (2020) reported significantly higher specific volumes with fine particle sizes (they compared particle size ranging from 199 to 1315 μm) although in these cases, the mentioned sizes correspond to all the flour and not only the bran size. In the review on the effect of wheat bran on bread quality carried out by Hemdane et al.…”

Section: How To Improve the Quality Of Whole‐grain Wheat Flours And Wmentioning

confidence: 97%

“…The fact that the volume of whole-wheat breads is lower than their counterparts made with white flours has been reported in numerous studies (Bruckner et al, 2001;Gélinas & Mckinnon, 2011;Lin et al, 2020;Wang, Hou, & Dubat, 2017). This effect has been explained by the dilution of the gluten content in WWFs, but as Hemdane et al (2016) pointed out, this cannot be the only explanation, as factors such as particle size or type of bran affect the volume of the breads.…”

Section: Influence Of Bran Particle Size In Whole-grain Breadsmentioning

confidence: 98%

“…While some studies claim that the smaller the particle size (obtained by crushing the coarse bran fraction of the bran), the smaller the volume and quality of the bread (Noort, van Haaster, Hemery, Schols, & Hamer, 2010), others claim that a smaller particle size gives breads with greater volume (Wang et al, 2017) and still others claim that the optimum is found with an intermediate particle size Zhang & Moore, 1999). Recently, Protonotariou, Stergiou, Christaki, and Mandala (2020) reported no significant differences between breads elaborated with WG wheat flours of different particle sizes (between 84 and 18 μm), while Lin et al (2020) reported significantly higher specific volumes with fine particle sizes (they compared particle size ranging from 199 to 1315 μm) although in these cases, the mentioned sizes correspond to all the flour and not only the bran size. In the review on the effect of wheat bran on bread quality carried out by Hemdane et al (2016), the same conclusion is reached about the absence of a clear effect of particle size on bread volume, and the contradictory results in different studies.…”

Section: Influence Of Bran Particle Size In Whole-grain Breadsmentioning

confidence: 99%

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Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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Although the consumption of whole grains, including bread made with wholewheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that of white breads. This review focuses on the understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of whole-wheat breads. The review addresses genetic aspects, various milling systems, and pretreatment of bran and germ. The baking process and use of additives and enzymes may also improve product quality to help consumers meet dietary recommendations for daily whole-wheat consumption.

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“…Bran processing is likely to be a route to optimize its incorporation in health-promoting foods with biological activity and/or technological functionalities. For instance, it was reported the enhancement of bread quality by lowering the whole wheat flour particle size [47]. As an alternative to the conventional milling processes referred earlier, recent processes such as microfluidization and micron technology are used to reduce the particle size.…”

Section: Processing Of Cereals and The Derived By-productsmentioning

confidence: 99%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

Abstract: Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

Cited by 59 publications

References 44 publications

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

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

Understanding whole‐wheat flour and its effect in breads: A review

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

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