Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread

Abstract

The bread making potential of a recently developed, large-scale produced, wheat aleurone-rich flour (ARF) was examined in a laboratory-scale bread model product. Blends of wheat flour and ARF were examined. ARF was suitable for bread making; it improved the nutritional balance of bread compared to wheat flour (WF). The AB (aleurone-rich flour made bread) product contained considerably less available carbohydrate (25.8 versus 43.52 g/100 g), while contained higher amount of crude protein (13.26 versus 8.04 g/100 g), crude fat (1.03 versus 0.07 g/100g), ash (2.38 versus 0.98 g/100 g), dietary fibre (10.62 versus 2.84 g/100 g), and total arabinoxylan (5.44 versus 1.89 g/100g) than white bread (WB). AB had higher dietary fibre content and lower available carbohydrate content than whole-meal bread. ARF addition considerably modified the bread quality: reduced loaf size, altered appearance and texture, darker crumb, more intense odour and flavour were observed. AB acceptability was similar to WB acceptability in the selected target consumer group. Penalty analysis showed that the too intense odour, flavour, and bitter taste and the too weak sweet taste affected negatively the AB's acceptability. These negative properties could be eliminated with WF addition; the optimal blending ratio was between 40% and 100%.