Debranning of wheat: Quality of flour and thermomechanical, microstructural, and extensional properties of dough

Abstract

This study investigated the impact of debranning degrees (0, 3, 6, 9 and 12% by weight) on the qualities of wheat flour and dough. The physicochemical and pasting properties of wheat flour and thermomechanical, microstructural, extensional and rheological properties of wheat dough with different debranning degrees were assessed. The insoluble dietary fiber, soluble dietary fiber, protein, and ash contents for debranned wheat flour were significantly higher than that of refined flour. The content of protein was the highest when the debranning degree of wheat was 6%. Debranning degree of 6% significantly increased the gluten index for wheat flour and showed better pasting and mixing properties than untreated samples. Debranning treatment increased the L* value and decreased the a* and b* values of the wheat flour. Furthermore, when the debranning degree increased, the protein matrixes were more continuous and compact, and the starch granules were better entrapped in the gluten network. Debranning treatment caused significant increases in the dough's resistance to extension, extensibility, extensibility area, and extensibility rate, and a decrease in the dough's viscoelasticity. The debranning degree of 6% could effectively improve the parameters such as mixing properties, microstructure, and extensional properties of wheat dough.