Investigation of the effects of wheat bran with enhanced functionality by nixtamalization on bread properties

Abstract

Wheat bran includes significant bioactive chemicals as well as abundant and inexpensive dietary fiber, which has been associated to promoting gut health and preventing certain diseases, such as colon cancer. However, the bran employed in bread manufacture has a negative effect on the bread's textural qualities, loaf volume and colour values. In this study, wheat bran was cooked with 0.5% and 1% (w/w) Ca(OH)2, CaCO3, and CaCl2 to improve its utilization in bread making. Nixtamalized brans were used in bread production at the rates of 15% and 20%. The results were compared with regular non-bran bread (C1) and raw bran bread (C2). The properties of bread made with bran treated with 1% CaCl2 at 15% incorporation improved significantly, approaching those of the control bread (C1). In addition, nixtamalization reduced the phytic acid concentration of the bran by between 1 and 6%. It was determined that the bran's calcium content increased 2 to 5 times.