Antimicrobial potential and phyto-physio-chemical characterization of brans from wheat, oat, and rice

Abstract

In this study, the effect of different bran additions on the physicochemical and rheological properties of bread dough was investigated to determine the optimum levels and combinations. Specifically, wheat bran, rice bran, and oats were added at 20% and 40% quantity levels to the dough, and their effects were evaluated through qualitative and quantitative experiments. The results of the study showed that the addition of bran and grains at different ratios significantly affected the profile and quality of bread. Rice bran at 20% showed the maximum moisture content (25.20%), while 40% rice bran showed the highest levels of fat (4.98%), ash (0.97%), zinc (8.98%), and iron (31.87%). Oats had the highest protein content (11.94%). Furthermore, the addition of 40% oat bran (T4) resulted in the highest values of dough development time (DT) and farinograph quality number (FQN), at 14.10 and 141.0, respectively. The maximum values of maximum torque increase (MTI), dough development time (DDT), and stability were observed in T3 (63.0), T6 (40% rice bran), and T6 (7.40), respectively. In addition, the highest moisture content was observed in 20% rice bran (13.10%). During the storage study, the maximum mean value of total phenolic compound was observed in T4 (oats 40%), at 209, while the highest firmness was observed in T2 (wheat bran 40%), at 9.52. The maximum value of mold count was observed in T4 (40% oats bran), at 3.29. The data was analyzed using SPSS statistical software to validate the output of the study. In conclusion, the results suggest that the addition of bran and grains at different ratios can significantly impact the properties of bread dough, and the optimal levels and combinations should be carefully selected to achieve the desired quality characteristics.