Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran

Abstract

The aim of this study was to investigate the potential of the enzyme assisted bioprocessing with xylanase and sourdough fermentation on the rheological properties of dough, antioxidant properties and bread quality supplemented with oat bran. Mixing and starch pasting properties of the dough were studied with Mixolab device. The addition of 10, 20 and 30% oat bran to the wheat flour induced significantly increase (P < 0.05) of dough development time and dough weakening. Increasing the substitution level of wheat flour by oat bran resulted in decreased starch gelatinization temperature. Torque value related to starch gelling decreased from 2.470 to 2.224 N m, while cooking stability increased from 0.129 to 0.387 N m. Both enzymatic bioprocessing and sourdough addition allowed improving the bread specific volume and crumb hardness, especially because of the modification of the ratio between soluble and insoluble fibers. Moreover, enzymatic bioprocessing and sourdough fermentation increased the total phenolic contents of the bread. Practical Applications Using bioprocessing we can reduce the negative effect of bran addition on the dough rheology such as dough development time, dough stability and starch behavior during baking. Moreover, the bread quality in terms of specific volume and crumb hardness is also improving. The addition of different levels of oat bran in wheat flour can be used in order to improve the nutritional properties of bread, in order to enhance the health benefits of bread consumption.