Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety

Michaela Lauková,Zlatica Kohajdová,Lucia Minarovičová,Jolana Karovičová

doi:10.5219/888

Michaela Lauková, Zlatica Kohajdová + Show 2 more

Open Access

https://doi.org/10.5219/888

Copy DOI

Abstract

Wheat bran is the by-product derived from the wheat milling and represents a good source of dietary fiber. Consumption of wheat bran is associated with many health benefits. The hydration properties (water holding, water retention and swelling capacity) and oil binding capacity of bran from various wheat variety were investigated. It was showed that the water holding capacity of bran ranged from 2.27 to 2.98 g.g-1, which were approximately four times higher compared to wheat flour. Also, it was observed that commercial wheat bran was characterised with the highest swelling capacity (5.21 mL.g-1) and the lowest water retention and oil binding capacities (1.38 and 1.35 g.g-1, respectively). Mixing and pasting properties of wheat dough with addition of bran at different level (5, 10 and 15%) were studied using Mixolab. From the results it was concluded that water absorption and dough development time increased with addition of different bran, while dough stability decreased. Moreover, with increasing addition level of different bran significantly affected the thermo-mechanical properties of wheat dough. The lowest effect on protein weakening was found after addition of spelt bran. The higher starch pasting ability of enriched dough was recorded after incorporation of bran from crossbreed Lubica. Furthermore, it was found that dough enriched with the commercial wheat bran was characterized by the lowest values of C3 (lower starch pasting ability), C4 (lower stability of hot formed gel) and C5 (lower starch retrogradation) parameters.

Highlights

Triticum aestivum L. is one of the major crop worldwide and mainly in the Mediterranean-type temperate zones, it is used for production of staple food (Gotti et al, 2017)
Water-holding capacity (WHC) is defined by the quantity of water that is bound to the fibers without the application of any external force, except for gravity and atmospheric pressure (Raghavendra et al, 2006)
It was observed that the WHC values for bran were higher than WHC for wheat flour

Summary

Introduction

Triticum aestivum L. is one of the major crop worldwide and mainly in the Mediterranean-type temperate zones, it is used for production of staple food (Gotti et al, 2017). Interest in the development of dietary fiber enriched foods has grown significantly as a result of increasing health awareness among consumers and food industry. As a complement of wheat flour in milling, one of the most obvious sources of dietary fiber in the baking industry is wheat bran (Jacobs et al, 2015). Different types of bran have a different chemical composition; it depends on grain genetics, the agricultural background, and the milling process (Jefremova et al, 2015). The wheat bran is rich in total dietary fiber (36.5 – 52.4%, w/w), and >90% of that is water-insoluble, the wheat bran might have significant prebiotic and antioxidant activities in lowing the risk of cardiovascular diseases, and provide the best protections against tumor, cancer and neurodegenerative diseases mainly because of the phenol compounds (Jefremova et al, 2015). Addition of bran has negative consequences on bread volume and organoleptic properties, depending on wheat cultivar, particle size, and the other treatment applied to bran (Gómez et al, 2011)

Objectives

Results

Conclusion