Abstract
An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables for bread optimization. Bran concentration was increased at value as high as 15%, thus increasing the nutritional content, even though the sensory quality decreased. Bread was scored barely acceptable at 15% bran concentration. Therefore, the organogel concentration and bran particle size have been optimized to enhance bread sensory quality. Results show that it is possible to prepare bread with a significant bran enrichment without compromising its acceptability by adding proper concentration of organogel and using bran in appropriate particles size.
Highlights
Bread is a staple food generally prepared with wheat flour, water, and yeast and obtained from the total or partial baking of dough
Organogel concentration and bran particle size were used as process variables to maximize the sensory quality of bread
Bran concentration was increased at value as high as 15% to increase bread nutritional value and organogel concentration and bran particle size have been properly optimized to increase the sensory quality bread
Summary
Bread is a staple food generally prepared with wheat flour, water, and yeast and obtained from the total or partial baking of dough. Wheat bran increases dough water absorption rate, decreases dough strength, and When mixed with water or/ and oil under given physicochemical conditions, monoglycerides can self-assemble to beget lamellar phases (Batte et al, 2007; Heertje, Roijers, & Hendrickx, 1998; Larsson, 2009; Marangoni et al, 2007; Sagalowicz, Leser, Watzke, & Michel, 2006) The latter contribute to product structuring through the formation of a gel-like network (i.e., organogel). Afterwards, 15% of bran enrichment in durum wheat bread was optimized with a proper concentration of organogel and selected bran particle size
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