Levels Of Bran Research Articles

PSXI-15 Effect of different levels of dry distillers bran plus solubles on performance of Nellore bulls finished on pasture receiving high supplementation

PSXI-15 Effect of different levels of dry distillers bran plus solubles on performance of Nellore bulls finished on pasture receiving high supplementation

Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

Whole wheat flour is produced by grinding wheat grains and blending each milling fraction such as wheat bran and white flour with no specific standard for the proportions. An exploration on classifying and utilizing Korean whole wheat flour is required to increase the practical use of many different types of Korean wheat flour products. This study aimed to examine factors for categorization and processability of Korean whole wheat flour by investigating quality characteristics and bread-making properties of Korean hard wheat flour samples produced with different levels of wheat bran (0% as control, 5%, 10%, 15%, 20%, and whole grain wheat flour). The ash content of flour samples was divided into six gradational categories, which could be suggested as classification criteria for Korean whole wheat flour. The main parameters of dough and gelatinization properties of the flour samples exhibited downtrends, but nutritional constituents demonstrated uptrends with increasing bran addition level. The bread specific volume, hardness, chewiness, and brittleness of bread had strong correlations with dough stability and pasting parameters, which could be presented as significant factors for predicting bread-making properties of Korean whole wheat flour.

Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

Whole wheat flour is produced by grinding wheat grains and blending each milling fraction such as wheat bran and white flour with no specific standard for the proportions. An exploration on classifying and utilizing Korean whole wheat flour is required to increase the practical use of many different types of Korean wheat flour products. This study aimed to examine factors for categorization and processability of Korean whole wheat flour by investigating quality characteristics and bread-making properties of Korean hard wheat flour samples produced with different levels of wheat bran (0% as control, 5%, 10%, 15%, 20%, and whole grain wheat flour). The ash content of flour samples was divided into six gradational categories, which could be suggested as classification criteria for Korean whole wheat flour. The main parameters of dough and gelatinization properties of the flour samples exhibited downtrends, but nutritional constituents demonstrated uptrends with increasing bran addition level. The bread specific volume, hardness, chewiness, and brittleness of bread had strong correlations with dough stability and pasting parameters, which could be presented as significant factors for predicting bread-making properties of Korean whole wheat flour.

Optimization of poplar wood shavings bio-pretreated with Coriolus versicolor to produce binderless fiberboard using response surface methodology

Free formaldehyde is released due to the addition of aldehyde-based adhesives during the production of fiberboard. This is harmful to human health and pollutes the environment, and for that reason binderless fiberboard has become a research hotspot. There have been reports about pretreatments with white-rot fungi or lignocellulase to produce binderless fiberboard, but there have been no such reports about optimizing the bio-pretreatment conditions. In this study, poplar wood shavings were used for fiberboard production, and the bio-pretreatment conditions with Coriolus versicolor were studied using response surface methodology. After single-factor optimization, the central levels of bran, molasses, and magnesium sulfate were obtained. Further optimization was carried out using Box-Behnken design to study the influence of the factors. A second-order polynomial equation was obtained, and the low p-value (0.001) implied that the model was highly significant. The optimized bio-pretreatment conditions for modulus of rupture (MOR) of the fiberboard were obtained by ridge analysis as 3.021 g of bran, 8.907 g of molasses, and 0.27 g of magnesium sulfate. Under the optimized conditions, MOR of fiberboard reached 27.21±0.64 MPa, which was 2.2 times that of the control fiberboard. Bio-pretreatment with C. versicolor should be a good choice to produce a high-strength binderless fiberboard.

The Adaptive Alternation of Intestinal Microbiota and Regulation of Host Genes Jointly Promote Pigs to Digest Appropriate High-Fiber Diets.

Although studies have revealed the significant impact of dietary fiber on growth performance and nutrient digestibility, the specific characteristics of the intestinal microbiota and gene regulation in pigs capable of digesting high-fiber diets remained unclear. To investigate the traits associated with roughage tolerance in the Chinese indigenous pig breed, we conducted comparative analysis of growth performance, apparent fiber digestibility, intestinal microbiota, SCFA concentrations and intestinal transcriptome in Tunchang pigs, feeding them diets with different wheat bran levels. The results indicated that the growth performance of Tunchang pigs was not significantly impacted, and the apparent total tract digestibility of crude fiber was significantly improved with increasing dietary fiber content. High-fiber diets altered the diversity of intestinal microbiota, and increased the relative abundance of Prevotella, CF231, as well as the concentrations of isobutyrate, valerate and isovalerate. The LDA analysis identified potential microbial biomarkers that could be associated with roughage tolerance, such as Prevotella stercorea, and Eubacterium biforme. In addition, appropriate high-fiber diets containing 4.34% crude fiber upregulated the mRNA expressions of PYY, AQP8, and SLC5A8, while downregulating the mRNA expressions of CKM and CNN1.This indicated that appropriate high-fiber diets may inhibit intestine motility and increase the absorption of water and SCFAs.

Inclusion of cocoa bran in the diet of lambs and its effect on reproductive parameters.

The objective of the study was to evaluate the effect of the inclusion of cocoa bran in the diet of lambs and its effect on reproductive parameters. For this, 40 lambs were randomly assigned to four treatments, and including 0, 10, 20 and 30% levels of cocoa bran in the concentrate. Blood was collected to measure cholesterol and testosterone and semen for physical and morphological evaluation; testicular biometry and morphometry were also evaluated. There was significant difference (P < 0.05) in body weight and tubulosomatic index between the lambs in the control treatment and those in the 30% cocoa bran treatment. There was no difference in testicular biometry, physical and morphological parameters of fresh semen, testicular morphometry, and volumetric ratio between lambs in all the treatments (P < 0.05). In addition, there was no difference in plasma cholesterol or testosterone concentration (P > 0.05). Thus, it is possible to include up to 30% of cocoa bran in diet without affecting the reproductive parameters of lambs.

Effect of Different Levels of Extruded Coffee (Coffea arabica) Pulp Flour on the Productive Performance and Intestinal Morphometry of Cobb 500 Broiler Chickens.

Coffee pulp is a by-product of the coffee industry. Due to conventional management techniques, it represents a severe environmental problem due to its negative impact on the soil (anaerobic fermentation and pH changes), water sources (the infiltration of pollutants into streams, acidification of water sources, and modification of microorganisms), and biodiversity (soil microbiology, fish, crustaceans, and other vertebrates). Therefore, it is essential to develop protocols for the treatment of this waste so that it can be used again in other productive activities under the circular economy approach. This means that all the waste from a production process can be reused, can generate value for the benefit of the producer, and, in turn, mitigate the environmental impact. The objective of this study was to evaluate the replacement of 5 levels of wheat bran (WB) with extruded coffee pulp flour (ECPF) as an alternative to a conventional fiber source in broiler finisher diets. A total of 300 Cobb 500 chickens in the finishing phase were assessed in the study, grouped in 5 treatments: T1, a conventional diet or control treatment (100% WB and 0% ECPF), T2 (75% WB and 25% ECPF), T3 (50% WB and 50% ECPF), T4 (25% WB and 75% ECPF), and T5 (0% WB and 100% ECPF). Feed intake, weight gain, feed conversion ratio (FCR), and intestinal morphometry (villus length: VL, villus width: VW, crypt depth: CD, villus height/crypt depth ratio: V/C, and villus surface area: VSA) were evaluated at the level of the duodenum, jejunum, and ileum. Feed intake decreased correspondingly as the ECPF in the diet was increased, with statistical differences (p < 0.01) between their averages; the most significant weight gain (834.61 g) was evidenced with the T2 treatment, this being statistically different (p < 0.01) from T4 and T5; similarly, the best FCR (1.58) was evidenced with the T2 treatment, followed by the control treatment T1 (with 1.64); however, they were not statistically different (p > 0.05). All treatment results were similar to the VL control samples in the three intestinal portions, except for the T5 in the jejunum, which showed statistical differences from the control. In VW, the treatment results were similar to the control samples of the jejunum and ileum; however, in the duodenum, the T5 results showed the highest value (172.18 μm), being statistically different (p < 0.05) from the other treatments being evaluated. For CD, it was only in the duodenum that the T2 and T3 treatments were similar to the control. Likewise, for V/C in the duodenum, only the T2 results were similar to the control. There was no significant difference in the VSA among the different treatment groups. T2 showed better production parameters without altering the intestinal villi. In conclusion, ECPF is a potential input for use to replace up to 25% of WB in the feed of broilers in the finishing phase.

Nutrient intake and digestibility of West Africa Dwarf rams fed basal diet supplemented with multi-nutrient block

Thirty-five (35) West African Dwarf rams (WAD) with an average weight of 13.60+0.2 kg were used to evaluate nutrient intake and digestibility of WAD rams fed basal diet supplemented with multi-nutrient block in a Completely Randomized Design. Multi-nutrient blocks were compounded containing varying levels of Corn Bran (CB) substituting Molasses (M) with CB 0:M 0 %, CB 10 %; M 20 %, CB 20 %; M 10 %, CB 30 %; M 0 % and CB 0 %: M 30 % as treatments 1,2,3,4 and 5 respectively. The trial lasted for fourteen (14) weeks. After the feeding study, the animals were allotted into metabolic cages for separate feeding, faecal and urine sample collection for digestibility trial of WAD rams. The basal diet fed was (Megathyrsus maximus). Data collected data were analyzed using a one-way analysis of variance (ANOVA). The results obtained showed that multi-nutrient feed block did not significantly affect nutrient intake (p&gt;0.05). The dry matter intake of the basal diet (Megathyrsus maximus) ranged from 278.81–326.66 g/day and varied significantly across dietary treatments (p&lt;0.05). Multi-nutrient supplementation had a positive significant (p&lt;0.05) effect on all nutrient digestibility parameters. The digestibility of dry matter ranged from 88.94 to 90.44 %, crude protein from 79.92 to 86.26 %, and neutral detergent fiber from 64.42 to 78.57 %. Based on this recent finding, a multi-nutrient feed block supplemented to a basal diet (Megathyrsus maximus) has no significant influence on nutrient intake but has the potential to be utilized to feed ruminants during the dry season for higher feed utilization of WAD rams

Development of dietary fiber enriched chicken nugget using rice bran

The experiment was conducted to investigate the impact of varying levels of rice bran on the sensory attributes and storage qualities of broiler meat nuggets. Three distinct groups were formed for this purpose: T1 (chicken nuggets without rice bran), T2 (chicken nuggets with 5% rice bran), and T3 (chicken nuggets with 10% rice bran). The analysis encompassed parameters assessed at 0, 14, and 28 days, with sensory evaluation conducted on the first day. The proximate composition of the nugget was examined, revealing significant differences in dry matter (DM), crude protein (CP), Ash and crude fiber (CF) percentages (p&lt;0.05). T3 exhibited notably higher DM, ash and CF content, while T1 showed higher CP. No significant disparities were observed in EE across the treatments. Storage duration significantly influenced DM, CP, ash, and EE content, with an increase noted in DM and CP over time, while ash content decreased. Surface color (CIE L*, a*, b*) measurements of the nugget samples indicated significantly higher lightness in T1 and lower lightness in T3 , with storage duration also impacting lightness, which decreased with time. Treatment had no effect on pH, but storage duration influenced it, with significantly lower pH observed after 14 days of storage. Biochemical analysis revealed that treatment did not affect free fatty acid value (FFA), peroxide value (POV), or Thiobarbituric acid reactive substances (TBARS), although storage duration influenced POV and TBARS values, which increased over time. During sensory analysis, including overall acceptability, no discernible differences were found among the treatments, suggesting that rice bran incorporation up to 10% in nugget preparation does not compromise consumer acceptance.

Development of dietary fiber enriched chicken nugget using wheat bran

An experiment was conducted to find out the effect of different levels of wheat bran on the sensory, oxidative stability, physicochemical properties in different storage period of broiler meat nugget. For this purpose, nuggets were prepared in 3 different groups. They were T1 (chicken nugget incorporated with 0% wheat bran), T2 (chicken nugget incorporated with 5% wheat bran), T3 (chicken nugget incorporated with 10% wheat bran). All parameters were analyzed at 0th, 14th and 28th days. The sensory evaluation was evaluated at day one. The proximate composition of different nuggets was analyzed and highly significant differences were found in CP (%) and CF (%). Significantly, higher CF (%), Ash (%) were found in T3 , while CP (%) was significantly higher in T1. No significant differences were found in EE (%) and DM (%) among the treatments. Storage period had highly significant on CP only. CP (%) content is increased with increase of storage period. The surface color (CIE L*, a*, b*) of nugget samples were measured. Significantly, the highest lightness value was found in T1 and lowest value was found in T3 . Storage period had an effect on lightness value also. Increasing the storage value lightness decreased. Treatment had no effect on pH, but storage period had effect on pH. Significantly, lower pH was found in 14th days of storage period. During biochemical analysis, it was found that treatment had no effect on free fatty acid value (FFA) and per-oxide value (POV) but had effect on Thiobarbituric acid reactive substances (TBARS). However, storage period had effect on FFA, POV and TBARS value. Increasing the storage period FFA, POV and TBARS values increased. During sensory analysis, all parameters including overall acceptability did not differ among the treatments concluded that wheat bran up to 10% could be used in nugget preparation with no change in consumer acceptance.

Effects of Dietary Level of Corn Bran on Laying Performance and Cecum Microbial Communities in Laying Ducks

The application of corn bran (CB) to laying ducks via iso-energy and iso-nitrogen diets is rarely reported. Six hundred laying ducks (49 weeks) were equally assigned to five treatments: the control group with 0% CB and the other four groups with 3%, 6%, 9%, and 12% CB. The experiment lasted for 11 weeks. With the increase in CB, the relative weight of the proventriculus, gizzard, and ileum and the content and proportion of butyric acid in the cecal digesta were quadratically changed (p &lt; 0.05), and the highest value was observed in the 12% CB group. Compared with the control, the 12% CB group showed decreased Deferribacteres, Spirochaetota, and Fusobacteriota at the phyla level and showed increased Pediococcus and decreased Bifidobacterium and Rikenellaceae_RC9_gut_group at the genus level (p &lt; 0.10); the 12% CB group also showed 46 different metabolites, which are related to Lactobacillus and Pediococcus (p &lt; 0.05). The 12% CB group showed increased (p &lt; 0.05) albumen height at week 8 and yolk color at weeks 4 and 8 compared with the control. Overall, dietary inclusion of 3% to 12% CB is a possible feeding strategy for laying ducks under iso-energy and iso-nitrogen conditions, and the 12% CB group was more effective.

The Effect of Different Levels of Barley Bran on Performance, Nutrient Digestibility, some Blood Metabolites and Ruminal Parameters in Dalagh Ewes

The Effect of Different Levels of Barley Bran on Performance, Nutrient Digestibility, some Blood Metabolites and Ruminal Parameters in Dalagh Ewes

Growth performance, intestinal morphometry, and blood serum parameters of broiler chickens fed diets containing increasing levels of wheat bran with or without exogenous multi-enzyme supplementation during the grower and finisher phases

In developing countries, wheat bran (WB) is extensively used in poultry diets. However, it contains non-starch polysaccharides. The use of exogenous enzymes increases the digestibility of this feed ingredient. The objective of the study was to investigate the effects of multi-enzyme (XGP) on the growth performance, intestinal morphometry, and blood-serum parameters of broilers fed diets containing increasing levels of WB. A total of 720 Cobb 500 seven-day-old straight-run chicks (average BW = 156 ± 0.95 g) were randomly assigned to one of eight dietary treatments with six replicates each. A 2 × 4 factorial design, with two levels of XGP (0 or 360 g/ton) and four levels of WB (0, 4, 8, or 12%) was used. BW, ADG, ADFI, and FCR were determined at 14, 28, and 42 days. Birds were euthanized on day 42 for hematological and morphological measurements. There was a WB × XGP interaction for BW (P = 0.032) and ADG (P = 0.040) but not for ADFI or FCR at 42 d of age driven mainly by the inclusion level of WB. In addition, the main effects of WB or XGP inclusion did not influence ADFI of broilers. However, the overall FCR improved with XGP inclusion while increasing WB level linearly (P = 0.003) increased it. XGP × WB (P = 0.036) was observed for villi height (VH), villi height to crypt depth ratio (VH: CD), and high-density lipoprotein cholesterol (HDCL) but not for other blood parameters. These interactions were attributed to both the level of WB and XGP addition to the diets. Besides, the addition of XGP decreased blood serum cholesterol, red blood cells, white blood cells, hemoglobin, and hematocrit. Thus, the WB level did not have any adverse effect on feed intake but linearly increased the overall BW, ADG, and FCR of broilers. However, enzyme addition improved overall FCR and increased broiler VH, VH: CD, and HDCL while decreasing blood serum cholesterol. In conclusion, supplementing wheat bran diets with multi-enzyme improved FCR, increased blood serum HDCL, and decreased cholesterol.

Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage

The aim of this study was to determine the probiotic survivability of selected probiotic in the oat-bran added sausages. In this study, traditional fermented Turkish sausage was produced by adding oat bran at levels of 0.0%, 1.0%, 2.5%, and 5.0% of raw meat, as well as inoculating it with probiotic bacteria strains Lactobacillus acidophilus DSM 20079, Lacticaseibacillus casei 431®, and Lactobacillus acidophilus NCFM. The effects of these additions on the sausage were investigated by creating 16 different groups of samples (4 groups for each level of oat bran and control group (no inoculation) + 3 groups inoculated with different probiotic strains). After fermentation, the inoculated sausages were stored under highly controlled conditions for 30 days. Sausage samples underwent physicochemical and microbiological analyses at different storage stages (days 0, 15, and 30). It was found that the survival of probiotic bacteria was at an acceptable level (8–9 log10 CFU/g). The addition of oat bran and the inoculation of probiotic bacteria increased the thiobarbituric acid (TBARS) number of the sausage. It has been found that a 5% oat bran content contributes to the survival of L. acidophilus DSM 20079 and reduces the number of yeasts and moulds. L. acidophilus DSM 20079 also had the longest life cycle when compared to the other probiotics. Despite probiotic bacteria's potential for increasing oxidation, certain study groups showed lower TBARS values. To further improve their functional properties, it may be beneficial to consider using different starter cultures or a combination of starter cultures.

Pengaruh Pemberian Dedak Padi Terfermentasi dalam Ransum terhadap Penampilan Puyuh Jantan Umur 2-7 Minggu

The purpose of this study was to determine the effect of giving fermented rice bran in the ration on the performance of male quail aged 2-7 weeks and to determine the level of fermented rice bran could produce the average initial body weight, body weight gain, final body weight, feed consumption and FCR ratio. The study was conducted using a completely randomized design (CRD) with 5 treatments and 3 replications. Each replication consisted of 3 male quails so that the number of male quails used was 45. As for the treatment as follows, the ration without the content of fermented rice bran as a control and the ration of fermented rice bran 5%, 10%, 15% and 20%. Parameters observed were initial body weight, weight gain, final body weight, feed consumption, and FCR (Feed Conversion Ratio). The data obtained were analyzed for variance. From the results of this study, the provision of fermented rice bran in commercial rations of male quail feed in the grower-finisher phase showed significantly different results (P&lt;0.05) on final body weight, body weight gain, feed consumption, and FCR. Based on the results of this study, it is recommended that male quail breeders use fermented rice bran at a level of 20% in the ration because this level shows good results compared to the performance of male quail at a treatment level of 0% without fermented rice bran.

Pemanfaatan Kompor Listrik Rumah Tangga Sebagai Pengganti Penangas Air Pada Analisis Kadar Lemak Metode Soxhlet

This research was conducted with the aim of comparing the results of the soxhlet method of fat content analysis with a waterbath, dan the soxhlet method of fat content analysis with a householh electric stove. Soxhlet is a method of analyzing the fat content with the principle of extracting solvent in the soxhlet flask is heated according to the boiling point so that in evaporates and extracts the fat in the sample. The collected extract is heated again so that the solvent will evaporate again and the fat will be left in the flask.Thus, recycling of the solvent occurs so that each material is extracted with a new solvent. The result of these two tools can be used to analyze fat content with ccurate results. The results showed that the levels of corn fat, moringa flour and rice bran using a water bath andhousehold electric stove were the same, namely 3,99 %, 4,65 % and 7,81 %, at the same temperature and time. Based on these results it can be concluded that household electric stoves can be used as heaters in the analysis of fat content in addition to waterbath. Besides that, household electric stoves have the advantage of being cheap and easy to obtain, compared to waterbath.

Effects of Wheat Bran on the Metabolism of Calcium-45 and Zinc-65 in Rats

Metabolic balances of orally administered tracer doses of 45Ca and 65Zn were carried out in 20 weanling male rats to examine the effect of different levels of wheat bran (0, 5, 10 and 15%) on the bioavailability of these minerals in diets containing respectively 9.32, 9.26, 9.28 and 10.76 mg/g of calcium and 58, 63, 68 and 76 ppm of zinc. To estimate the influence of adaptation to feed consumption, the experiment was repeated after a 10-day period of adaptation; a split-plot-in-time design was used for statistical analysis. The growth rate was not affected by bran administration. No significant change was found in 45Ca or 65Zn absorption due to the addition of wheat bran to the diets. The results in the two repetitions were the same.wheat bran calcium-45 zinc-65 bioavailability rat

Effect of Wheat Bran Levels and Particle Size on the Rheological Properties of Wheat Flour Dough

This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤‎ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size.

Nutritional evaluation of spent and uninoculated mushroom substrate of Pleurotus ostreatus grown on cassava peels and sawdust

&lt;p&gt;&lt;span&gt;This study aims to evaluate the role of edible fungi in the biodegradation of mushroom substrate by comparing the mineral and proximate composition of a pasteurized substrate before inoculation (BI) with the spent mushroom substrate (SMS) of &lt;/span&gt;&lt;em&gt;&lt;span&gt;Pleurotus ostreatus&lt;/span&gt;&lt;/em&gt;&lt;span&gt; cultivated on cassava peels and sawdust. The experiment was conducted at the Federal University of Technology, Owerri, Imo State Nigeria. The treatment for this investigation comprised different levels of wheat bran namely: T1 (C/N 17:0 in the control), T2 (C/N ratio 17:1), and T3 (C/N ratio 17:3). 2% lime was added to the substrate to stabilize the pH. The experiment was laid out in a completely randomized design (CRD) which was replicated three times. The mineral and proximate compositions were determined using standard procedures. The data generated were subjected to analysis of variance (ANOVA) at (p = 0.05). The result obtained from this investigation reviewed that the mineral composition before substrate inoculation was significantly higher than those obtained from the SMS which were in the range: of Na (0.10-0.17 mg/kg), Mg (0.25-0.40 mg/kg), Ash (1.56-2.65%), Ca (0.62-1.40 mg/kg), K (0.25-0.42 mg/kg), and P (0.11-0.44 mg/kg) while the proximate composition is in the range: dry matter (81.6-93.3%), N (0.18-0.31%), crude protein (CP) (1.13-1.94%), crude fiber (2.84-4.82%). This result revealed that significant quantities of the nutrients unlocked by &lt;/span&gt;&lt;em&gt;&lt;span&gt;Pleurotus ostreatus&lt;/span&gt;&lt;/em&gt;&lt;span&gt; were assimilated into the mushroom fruit bodies. Therefore, &lt;/span&gt;&lt;em&gt;&lt;span&gt;Pleurotus ostreatus&lt;/span&gt;&lt;/em&gt;&lt;span&gt; could be used to enrich cassava peels and sawdust substrates which can further be utilized in the formulation of livestock feeds. However, further studies are recommended especially in evaluating more nutritional indices of the substrate.&lt;/span&gt;&lt;/p&gt;

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour.

The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of thin bran or barley flour were added into re-milled durum wheat semolina to prepare breads. The technological quality of doughs and breads was investigated. In general, the Farinograph water absorption of flour and dough stability increased with increasing inclusion levels of barley flour or thin bran (up to 73.23% and 18.75 min, respectively), contrarily to the increase of dough development time only in barley inclusion (4.55 min). At the same time, the softening index decreased for almost all of these, except for 2% of thin bran or barley flour inclusion. At Mixograph, mixing time increased (up to 5.13 min) whilst the peak height decreased. The specific volume and hardness of loaf differently decreased for almost all thesis (ranges 12.6-24.0% and 39.4-45.5%, respectively). The other quality parameters remained unchanged compared with semolina bread. After baking, β-glucan levels increased differently at all the inclusion levels (2.35-fold, on average). The breadcrumb color was deep brown, while the crust became lighter in color. The breads contain β-glucans even at low percentages of barley/bran inclusions while maintaining their technological performance. In conclusion, the results show an interesting potential of barley flour or thin bran as ingredients in breadmaking to increase the β-glucans daily intake, but further investigations are needed to achieve improved quality features.