Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.

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Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology

Carbohydrate Polymers ◽

10.1016/j.carbpol.2019.06.002 ◽

2019 ◽

Vol 221 ◽

pp. 166-173 ◽

Cited By ~ 10

Author(s):

Amritpal Kaur ◽

Madhav P. Yadav ◽

Balwinder Singh ◽

Seerat Bhinder ◽

Stefanie Simon ◽

...

Keyword(s):

Wheat Flour ◽

Wheat Bran ◽

Dough Rheology ◽

Flour Dough ◽

Isolation And Characterization ◽

Wheat Flour Dough

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Effect of extruded wheat bran on dough rheology and bread quality

LWT ◽

10.1016/j.lwt.2011.06.006 ◽

2011 ◽

Vol 44 (10) ◽

pp. 2231-2237 ◽

Cited By ~ 83

Author(s):

Manuel Gómez ◽

Sara Jiménez ◽

Elena Ruiz ◽

Bonastre Oliete

Keyword(s):

Wheat Bran ◽

Bread Quality ◽

Dough Rheology

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Influence of Enzyme Treated Wheat Bran on the Dough Rheology and Texture Characteristics of High Fiber Wafers

Journal of Nutritional Health & Food Engineering ◽

10.15406/jnhfe.2016.05.00171 ◽

2016 ◽

Vol 5 (3) ◽

Author(s):

Silvia Apprich

Keyword(s):

Wheat Bran ◽

Dough Rheology ◽

High Fiber ◽

Texture Characteristics

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Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

Food Science and Technology International ◽

10.1177/1082013208089984 ◽

2008 ◽

Vol 14 (1) ◽

pp. 57-65 ◽

Cited By ~ 19

Author(s):

M. Gómez ◽

B. Oliete ◽

P.A. Caballero ◽

F. Ronda ◽

C.A. Blanco

Keyword(s):

Water Absorption ◽

Rheological Properties ◽

Development Time ◽

Mixing Time ◽

Dough Rheology ◽

Loaf Volume ◽

Wheat Dough ◽

Bread Volume ◽

Viscoelastic Characteristics ◽

Dough Development Time

The study was carried out to investigate the effect of nuts (almond, hazelnut, peanut, walnut) enrichment (5, 10 and 15%) on the rheological properties of dough using alveograph, consistograph and rheofermentometer measurements. The loaf volume (LV) of bread added nut paste was also determined. The increase in nut percentage increases the dough viscoelastic characteristics (tenacity, extensibility, and strength) and mixing time, but decreased the dough consistency and tolerance, and the CO2 production during fermentation. Loaf volume increased when 5 and 10% of nut paste are added. Dough added walnut paste presented the lowest tenacity, strength and water absorption values, but the highest values in dough development time, tolerance and stability. Dough added almond, hazelnut and peanut paste had a similar behavior during mixing and handling.

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Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential

Revista de Chimie ◽

10.37358/rc.70.19.11.7690 ◽

2019 ◽

Vol 70 (11) ◽

pp. 3994-3999

Keyword(s):

Correlation Coefficients ◽

Quality Parameters ◽

Quality Parameter ◽

Mechanical Work ◽

Dough Rheology ◽

Chemical Quality ◽

Bread Volume ◽

Physical And Chemical Quality ◽

Physical And Chemical ◽

Gluten Index

The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Following the milling of the wheat on pilot mill, alveographic parameters were determined on 419 samples,namely: Resistance (P, mm), Extensibility (L, mm), alveographic Mechanical work (W, 10E-4 J/g) and P/L ratio. Also, for 35 samples, baking tests were performed in order to evaluate the bread volume (ml/100 g). The results showed that the Gluten Index parameter alone is not a predictive criterion for wheatquality.Nevertheless, rated as WetGluten remaining on the Sieve (WGS)at centrifugation, itmay become the most strongly correlatedparameter with the wheat baking potential and as such capable of being an effective criterion for theselection and qualitative homogenization of the cereal lots. Thus, the results showed that WGS established higher correlation coefficients with alveographic Mechanical Work (r=0.731***, p < 0.001) and volume of bread (r=0.712***, p < 0,001), compared to the Gluten Index parameter (r=0.262***, p < 0.001, respectively 0.292 ns). Keywords: bread volume,dough rheology, gluten index, predictive model, wheat flour

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