The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers.

Elena Bartkiene,Aldona Baltusnikiene,Antonello Santini,Ieva Jomantaite,Egle Zokaityte,Romas Ruibys,Ernestas Mockus

doi:10.3390/foods10102501

Abstract

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.

Highlights

Wheat (Triticum spp.) is one of the most popular cereal varieties in the world because of its unique technological properties, which are especially suitable for bread preparation
Spaggiari et al [3] reported that fermentation with selected lactic acid bacteria (LAB) strains is a suitable technology for wheat bran valorization, because it is associated with an increase in fermentable substrate bioavailability and the release of bioactive compounds from complex plant matrices, as well as with improved sensory properties of the product [4]
Our previous studies showed that the combination of extrusion and fermentation is a promising technology for wheat bran valorization; as such, pre-treatment enhancement could be applied at industrial scale for the preparation of safer and higher-value food/feed stock [6,7]

Summary

Introduction

Wheat (Triticum spp.) is one of the most popular cereal varieties in the world because of its unique technological properties, which are especially suitable for bread preparation. The presence of additional wheat bran in the bread formula decreases bread loaf volume and induces undesirable textural changes and visual modifications compared to refined flourbased bread [2]. For this reason, to increase the effectiveness of wheat bran valorization, pre-treatment technologies to improve its technological, functional, and sensory properties are being studied. We hypothesized that the product obtained by using a combination of extrusion and fermentation processes for wheat bran pre-treatment could lead to more effective valorization of wheat bran by including it in the main bread formula; as an alternative sourdough, it could improve bread quality parameters as well

Objectives

Methods

Results

Conclusion