Abstract
This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable particle size and with no water binding capacity and moisture sorption properties, was also studied. The glass beads provided breads most similar to the control, indicating the limited role of steric hindrance. Brans and bran fractions showed distinct compositional and physical properties. The soluble fraction from oat bran, rich in β-glucan, was less hygroscopic than the wheat counterpart and could bind more water, resulting in larger detrimental effects on bread quality. The β-glucan content showed a prevalent role in affecting gluten development, the thermo-setting behaviour of the dough, and crumb texture, i.e., cohesiveness and resilience. Overall, the comparison between the two brans and their fractions indicated that the interplay between water binding, mainly provided by the insoluble fraction, and the plasticizing properties of the soluble bran fraction controlled the effects on bread volume and texture. From a compositional standpoint, β-glucan content was a determining factor that discriminated the effects of wheat and oat brans.
Highlights
Enrichment of staple food such as bread with cereal brans, a co-product of the milling industry, is raising interest due to consumers and policy makers paying increasing attention to dietary fibre intake and reduction in food waste
Was richer in starch and proteins compared with wheat bran (NWB, Reconstituted wheat bran (RWB)) (p < 0.05)
By a systematic comparison of the properties of each fraction and the entire brans, the study indicated that the interplay between water binding, mainly provided by the insoluble fraction, and the plasticizing properties of the soluble bran fraction control the detrimental effects on bread volume and texture
Summary
Enrichment of staple food such as bread with cereal brans, a co-product of the milling industry, is raising interest due to consumers and policy makers paying increasing attention to dietary fibre intake and reduction in food waste. Stimulating the consumption of whole grain products and/or bran-enriched products by improving their perceived attractiveness is the best way to promote higher dietary fibre intake. Wheat bran includes 37–53% dietary fibre, of which 95% is insoluble fibre, mainly arabinoxylans, cellulose, and lignin [2]. Oat bran contains about 15–20% dietary fibre, of which 61% is soluble fibre, including β-glucan (5–20%) [3]. The health benefits associated with the consumption of wheat bran and oat β-glucan have been recognized by the European Food and Safety Authority in relation to promoting gut health and controlling blood glucose and cholesterol levels [4]
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