Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics

Li Li,Li-Min Li,Xue-Ling Zheng,Zhen Wang,Sen Ma,Xiao-Xi Wang

doi:10.1155/2018/1597308

Abstract

Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber can easily and significantly reduce the processing and edible quality of flour products. This study was conducted to explore ways to decrease the negative effects of adding bran to dough. Basidiomycete strain BS-01 was used to ferment the wheat bran. The surface structure of the bran was examined by scanning electron microscopy, and the fermented bran was incorporated into the wheat flour at various concentrations. The mixed flour farinographic and extensographic characteristics, dough rheological properties, and the specific volume, color, and textural properties of the steamed bread were determined and analyzed. The results suggested that adding an appropriate quantity of fermented bran improves the characteristics of the dough and the quality of the steamed bread compared to those with unfermented bran. The fermented bran effectively decreased the negative impacts exerted on the farinographic and extensographic characteristics of the mixed flour and exerted a positive influence on the dough viscoelasticity and bread specific volume.

Highlights

Wheat bran is the outer layer of the wheat kernel and an excellent source of dietary fiber (DF), which contains several nutrients, such as starch, protein, fat, minerals, and vitamins [1]
For wheat bran DF to be considered as a high-quality DF supplement, it requires a soluble DF content >10%; otherwise, it is only considered as filling DF [5]. us, many researchers have been dedicated to modify wheat bran DF so as to improve the soluble DF content in wheat bran
Adding raw wheat bran has a detrimental effect on the rheological properties of dough and steamed bread quality, dough stretching energy, elongation, and tensile resistance

Summary

Introduction

Wheat bran is the outer layer of the wheat kernel and an excellent source of dietary fiber (DF), which contains several nutrients, such as starch, protein, fat, minerals, and vitamins [1]. To improve the eating quality and nutrition, many researchers have focused on modifying the properties of wheat bran, and several microorganisms have been adopted for fermentation [9,10,11]. Fermented bran increases the content and bioavailability of several functional compounds, such as water-extractable arabinoxylans, total free phenols, and soluble fiber, but only has a slight impact on physical properties. As a result, when forming the dough, the pH and Journal of Chemistry total acidity values increase, and the maximum height, gas retention, and stabilization time of the dough decrease after adding wheat bran fermented by Lactobacillus [12]. E soluble DF content in edible wheat bran can be increased, and the quality and nutrition can be effectively improved by targeted removal of the structural barrier formed by lignin and hemicellulose and disassembly of the interspace reticular structure. The specific volume, color, and textural properties of bran mixed with steamed bread were evaluated. is study may stimulate further interest in the use of fermentation to modify edible wheat bran

Materials and Methods

Results and Discussion

Maximum SR

Fermented Unfermented