Dough Water Absorption Research Articles

Modified Wheat Starches Increase Bread Yield

The yield of bread (amount of bread produced from a given weight of flour) is important to the commercial bread baker. Adding more water into the dough formula is an effective method of increasing bread yield with essentially no increase in processing costs. Thus, increased dough absorption is important from an economic point of view. According to the United States Food and Drug Administration Code of Federal Regulations (http://www.cfsan.fda.gov), standardized white bread produced in the United States can contain up to 38% water (USDA 2003). With most flours, it is not possible to add sufficient water in the formula to obtain bread with a final moisture content of 38%. Dough that contains excess water becomes wet and sticky and cannot be processed. In general, the amount of water lost during baking is controlled by a number of factors. These include oven temperature, baking time, surface area of the bread, and water absorption of the dough. Increased water absorption leads to higher moisture in the resulting bread and increased bread yield (Tipples and Kilborn 1968; Czuchajowska et al 1989; Puhr and D’Appolonia 1992). Dough size and shape, oven temperature, and baking time are essentially fixed in a commercial bakery. Therefore, increasing water absorption is the most practical way to increase bread yield. The water absorption of flour is determined by a number of factors including the levels of protein, arabinoxylans, and damaged starch present in the flour. Tipples and Kilborn (1968) reported that increased starch damage level and the accompanying increase in dough water absorption led to an increase in bread yield. Damaged starch imbibes water and swells at room temperature. Thus, a low level (≈5% fwb) of damaged starch has a positive effect on dough by increasing water absorption. However, at high levels (>8% fwb), the damaged starch granules interact with the gluten and change the rheological properties of the dough. The dough becomes strong but loses its elastic character. The dough is unable to expand normally during proofing and oven spring, resulting in loaves with reduced loaf volume and poor crumb grain. Added αamylase can overcome this problem by degrading the damaged starch to decrease the interaction and improve oven spring. This is the major advantage of adding α-amylase to bread flour. The degradation of the damaged starch by α-amylase also releases some of the water held by the damaged granules. Therefore, if the damaged starch level is too high, the dough becomes wet and sticky during fermentation and may produce bread with a sticky crumb. Starch can be chemically or physically modified to alter its physical properties and make it more useful in certain applications. Modifications that are commonly performed and the properties of the resulting modified starches are discussed by BeMiller (2007) and Miyazaki et al (2006). Certain of the modified starches, including pregelatinized starches, imbibe water and swell at room temperature in a manner similar to that found with damaged starch. The majority of the modified starches available are produced from corn starch. Corn starch is not compatible with gluten in breadmaking; however, wheat, rye, and barley starches are compatible with gluten (Hoseney et al 1971). Thus, modified wheat starch would be preferred in breadmaking. It is possible that certain modified wheat starches and, particularly, pregelatinized modified wheat starches might increase dough absorption in a manner similar to damaged starch but without the drawbacks described above. The modified starch may be less reactive with the gluten protein and, thus, have less effect on dough rheology. It is also possible that the modified starch would be a poorer substrate for α-amylase and not be as severely degraded during fermentation. Another approach to increasing dough absorption would be the use of the enzyme glucose oxidase which has been reported to increase dough absorption (Vemulapalli et al 1998). The objectives of this study were to determine whether bread yield could be increased by adding modified wheat starch or pregelatinized modified wheat starch to the bread formula. In addition, the effect of glucose oxidase added in combination with pregelatinized modified starch was studied.

A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars

The dough characteristics of mixtures of wheat flour and potato starches from three different cultivars (Eniwa, Benimaru and Norin No. 1) were investigated using a Brabender farinograph. The water absorption of control wheat dough was higher than that for all mixture doughs and decreased significantly with increases in potato starch. The peak time of wheat flour-potato starch mixtures ranged from 21.0 to 22.5 min, with no large difference with increase of potato starch. Dough stability significantly increased with increase of potato starch. The increase of potato starch in the mixtures decreased the tolerances of mixing, indicating that they were weaker than the control flour. Breakdown time of mixtures tended to be the same as for control wheat flour up to 5 % potato starch, above which it increased significantly. Results are applicable to the substitution of potato starch in certain wheat-based foods such as noodles, breads, biscuits, and crackers.

Effects of Aframomum danielli (powder and extracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread

The effects of adding different concentrations of Aframomum danielli (powder and ethanoic extracts) on nutritional, physico-chemical and sensory properties of wheat flour bread were examined. A. danielli powder – 2, 4 and 6%, and ethanolic extract (0.1 and 0.2%) were added, respectively, to flour. Using alveograph and consistograph, the physical properties of the dough-water absorption capacity, tenacity, extensibility, strength of flour and peak time were evaluated. As the concentration of A. danielli in the dough increased from 0 to 4%, alveograph tenacity increased from 96 to 193 mm H2O, extensibility decreased from 92 to 27 mm, gluten decreased from 12.21 to 10.56 mm, flour strength decreased from 365 to 255 while consistograph water absorption capacity increased from 56.8 to 58.9%. A 24-member panel familiar with spiced bread found that bread with A. daniell flavour and having no quality impairment can be made with 2% A. danielli powder and 0.1-0.2% ethanolic extract. The lower the level of A. danielli powder addition, the more acceptable the loaf to the taste panellists as the golden brown colour of the crust, texture and uniform crumb grain of spiced bread were similar to those of the control bread sample.

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

The performance of barley fibre-rich fractions (FRF), as high dietary fibre ingredients, in two-layer flat bread was investigated. In addition, the effects of particle size reduction by pin milling on functional properties of FRF were studied. FRF enriched in non-starch polysaccharides (β-glucans and arabinoxylans) were obtained by roller milling of hull-less barley. Pin milling (PM) of FRF significantly reduced their particle size, slightly increased the solubility of β-glucans and arabinoxylans, and increased the viscosity of water slurries containing FRF. The addition of 20% of barley FRF to wheat flour significantly increased dough water absorption and weakened the dough properties, as indicated by farinograph mixing curves, but the FRF-enriched doughs exhibited good handling characteristics at the dividing and sheeting stages. The appearance, diameter, layer separation, crumb, and aroma of the FRF-enriched flat breads were comparable to that of the control. The PM of FRF did not significantly affect the dough handling or the quality characteristics of flat breads. The addition of 20% of barley FRF to wheat flour flat bread provided substantial health benefits by significantly increasing the total and soluble dietary fibre contents and by decreasing starch digestibility.

Fortification of Bread with Hulls and Cotyledon Fibers Isolated from Peas, Lentils, and Chickpeas

ABSTRACTBread was prepared from wheat flour and wheat flour fortified with either 3, 5, and 7% legume hulls or insoluble cotyledon fibers, or with 1, 3, and 5% soluble cotyledon fibers isolated from pea, lentil, and chickpea flours. Incorporation of hulls or insoluble fibers resulted in increases in dough water absorption by 2–16% and increases in mixing time of dough by 22–147 sec. Addition of soluble fiber resulted in decreases in water absorption as the substitution rate increased and similar mixing times to the control dough. Loaf weights of breads containing hulls or insoluble fibers were generally higher than that of control bread at 149.4–166.5 g. However, the loaf volume of breads fortified with legume hulls and fibers (685–1,010 mL) was lower than that of the control bread (1,021 mL). Breads containing soluble fibers were more attractive in terms of crumb uniformity and color than breads containing either hulls or insoluble fibers. Breads fortified with legume hulls and fibers were higher in moisture content than control bread regardless of the type, source, or fortification rate. Bread fortified with up to 7% hulls or insoluble cotyledon fibers or up to 3% soluble cotyledon fibers, with the exception of 7% insoluble pea fiber, exhibited similar firmness after seven days of storage compared with the control bread, despite their smaller loaf volume. Breads containing hull fibers exhibited the lowest starch transition enthalpies as determined by DSC after seven days of storage, while the starch transition enthalpies of breads containing added soluble or insoluble fiber were not significantly different from the control bread.

Effect of extraction rate of wheat flour on the quality of vermicelli

In order to develop newer varieties of vermicelli with improved nutritional quality, studies were carried out on the quality of vermicelli as influenced by different extraction rate of wheat flour, from 66% to 100%. Chemical and rheological studies carried out showed considerable variation among the flours. With increase in extraction rate, the water absorption of the vermicelli dough increased from 35% to 42.5%. There was no significant difference in the colour of vermicelli when extraction rate was increased from 66% to 80%. However, a further increase made the vermicelli more brownish. The cooking quality of vermicelli made from different extraction rate flour of wheat showed reductions in cooked weight from 420% to 315%, and increase in solid loss during cooking from 8% to 10.5%, with increase in extraction rate. The solid loss during cooking was reduced by the addition of 0.25% glycerol mono-stearate and 0.25% of sodium stearoyl lactylate, whereas the water uptake increased. Addition of 2% gluten strengthened the strands and reduced surface stickiness. The results show the possibility of making vermicelli from either 100% extraction rate flour or whole-wheat flour, which could be a product of better nutritional value.

Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour

Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined by dough feel, was mixed to peak development in a GRL 1000 mixer, fermented, and divided into multiple (175-g) pieces. Dough pieces were sheeted and moulded using a commercial hearth bread moulder, proofed, cut (diagonal top surface cut) and baked in a modified National laboratory oven equipped with steam. Optimum dough absorption for all four flours was 62% in spite of a wide range in farinograph absorption. Optimum fermentation time was 75 min based on moulded dough length, bread volume and form, cut width and crumb texture and colour. The lower protein CWRS and the CPSR variety, PR5700, showed superior overall performance relative to the other wheat flours. The performance of the commercial CPSR flour was clearly inferior to all other wheat flours. Excellent reproducibility was obtained for all measured parameters allowing good discrimination among samples. This baking procedure should prove useful in assessing the performance of Canadian wheat classes and varieties for Uruguay and other South American markets where similar bread is popular. Key words: Triticum aestivum L., wheat, baking, hearth bread, Uruguayan bread, Canadian wheat, Canada Western Red Spring, Canada Prairie Spring Red

Significance of Amylose Content of Wheat Starch on Processing and Textural Properties of Instant Noodles

ABSTRACTThe effect of amylose content of starch on processing and textural properties of instant noodles was determined using waxy, partial waxy, and regular wheat flours and reconstituted flours with starches of various amylose content (3.0–26.5). Optimum water absorption of instant noodle dough increased with the decrease of amylose content. Instant noodles prepared from waxy and reconstituted wheat flours with ≤12.4% amylose content exhibited thicker strands and higher free lipids content than wheat flours with ≥17.1% amylose content. Instant noodles of ≤12.4% amylose content of starch exhibited numerous bubbles on the surface and stuck together during frying. Lightness of instant noodles increased from 77.3 to 81.4 with the increase of amylose content of starch in reconstituted flours. Cooking time of instant noodles was 4.0–8.0 min in wheat flours and 6.0–12.0 min in reconstituted flours, and constantly increased with the increase in amylose content of starch. Hardness of cooked instant noodles positively correlated with amylose content of starch. Reconstituted flours with ≤12.4% amylose content of starch were higher in cohesiveness than those of wheat flours of wild‐type and partial waxy starches and reconstituted flours with ≥17.1% amylose content. Instant fried noodles prepared from double null partial waxy wheat flour exhibited shorter cooking time, softer texture, and higher fat absorption (1.2%) but similar color and appearance compared with noodles prepared from wheat flour of wild‐type starch.

Characterization of the end-use Quality of Soft Wheat Cultivars from the Eastern and Western US Germplasm ‘Pools’

AbstractSoft wheat (Triticum aestivum L.) improvement could be enhanced by the identification of germplasm with superior end-use quality traits. Due to the geographic and historical separation of eastern and western US soft wheat germplasm ‘pools’, genetic differences in end-use quality may exist among cultivars arising from these two pools. To identify such differences, 30 US soft wheat cultivars were evaluated in ‘head-to-head’ trials over 3 years in Washington state. Cultivars were classified as: eastern soft red winter (SRW), eastern soft white winter (ESWW), western soft white (WSWW) and western Club. These four soft wheat cultivar classifications clearly differed systematically for some of the quality traits examined. The Club wheat cultivar group had the highest flour yield and flour ash. The Club group also had the lowest mixograph dough water absorption. Milling score (which incorporates break flour yield) was highest for Club and ESWW. Eastern soft red and white wheat cultivar groups had lower flour ash and alkaline water retention capacity (AWRC) compared to the western Club and soft white wheats; ESWW had the lowest AWRC of any classification. Cookie diameter was greatest for the ESWW group, followed by the SRW and Club groups (which were not significantly different), and then by the WSWW group. Individual cultivars with exceptional quality traits were also identified. These results indicate that the four US soft wheat germplasm pools differ, and they may be valuable genetic resources for ‘inter-pool’ wheat improvement.

Relationship Between Protein Characteristics and Instant Noodle Making Quality of Wheat Flour

ABSTRACTWe investigated the relationship between the protein content and quality of wheat flours and characteristics of noodle dough and instant noodles using 14 hard and soft wheat flours with various protein contents and three commercial flours for making noodles. Protein content of wheat flours exhibited negative relationships with the optimum water absorption of noodle dough and lightness (L*) of the instant noodle dough sheet. Protein quality, as determined by SDS sedimentation volume and proportion of alcohol‐ and salt‐soluble protein of flour, also influenced optimum water absorption and yellow‐blueness (b*) of the noodle dough sheet. Wheat flours with high protein content (>13.6%) produced instant noodles with lower fat absorption, higher L*, lower b*, and firmer and more elastic texture than wheat flours with low protein content (<12.2%). L* and free lipid content of instant noodles were >76.8 and <20.8% in hard wheat flours of high SDS sedimentation volume (>36 mL) and low proportion of salt‐soluble protein (<12.5%), and <75.7 and >21.5% in soft wheat flours with low SDS sedimentation volume (<35 mL) and a high proportion of salt‐soluble protein (>15.0%). L* of instant noodles positively correlated with SDS sedimentation volume and negatively correlated with proportion of alcohol‐ and salt‐soluble protein of flour. These protein quality parameters also exhibited a significant relationship with b* of instant noodles. SDS sedimentation volume and proportion of salt‐soluble protein of flours also exhibited a significant relationship with free lipid content of instant noodles (P < 0.01 and P < 0.001, respectively). Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with texture properties of cooked instant noodles.

EFFECT OF PROCESSING CONDITIONS ON THE QUALITY OF SOUTH INDIAN PAROTTA— AN INDIAN TRADITIONAL FOOD

ABSTRACT Parotta is a wheat flour based, circular and creamish white colored south Indian traditional product. It possesses light brown spots on the surface, a soft pliable hand‐feel, soft and slightly chewy texture, with distinct layers, optimum oiliness, easy breakdown in the mouth, and with typical pleasant taste and aroma. A sensory score card, based on the above parameters, was prepared to assess the quality of parotta. The survey of the quality characteristics of parotta from different commercial sources showed variation in the overall quality score from 40‐75 for the maximum score of 100 indicating a lack of consistency in the quality of parotta. Parotta dough water absorption was standardized using a farinograph. The effect of mixing period (1, 4 and 8 min), rest period (0, 30 and 60 min), sheeting thickness (2.5, 5.0 and 7.5 mm), baking time (1, 2 and 3 min) and baking temperature (175, 205 and 230C) on the quality of parotta was studied. The optimum processing conditions arrived at for the preparation of parotta are mixing time, 4.0 min; rest period, 30 min; sheeting thickness, 5 mm; baking time, 2.0 min, and baking temperature, 230C. The overall quality score of parotta prepared from the flours varying in protein quantity, quality, dough mixing time and stability was highest at 4.0 min mixing time.

Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction

SummaryForty‐two Polish wheat flour were used to establish correlation coefficients between protein content, Zeleny test, falling number value, amylograph viscosity, farinograph water absorption, bread volume and rheological properties of dough, as shown by use of a extrusion chamber and alveograph. The equations expressing the changes of bread volume and flour water absorption as a function of significantly correlated parameters were calculated. The correlations and their significance depended on wheat quality and the alveographic parameters were significantly correlated with the dough extrusion parameters. The dough extrusion parameters were significantly correlated only with the water absorption of soft wheats. The dough rheological tests were correlated to a greater extent with the values of the Zeleny test than to the protein content. The prediction of the bread volume as a function of flour quality parameters and dough rheological properties was best done by grouping wheat varieties into specific qualitative classes.

Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles

ABSTRACTProtein characteristics of wheat flours from various wheat classes, and of commercial flours for making noodles, were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles, as well as to identify protein quality required for making white salted noodles. SDS sedimentation volume based on constant protein weight, mixograph mixing time, and proportions of salt‐ and alcohol‐soluble protein of three commercial flours for making noodles were more similar to those of hard wheat than to soft wheat flours. SDS sedimentation volume of commercial flours for making noodles based on constant protein weight ranged from 38.5 to 40.0 mL and was higher than those of most soft wheat flours. Mixograph mixing time and proportion of salt‐soluble protein of hard and commercial flours for making noodles were >145 sec and mostly <13.8%, respectively, while those of club and soft wheat flours were < 95 sec and >15.0%. Both protein content and protein quality, as determined by SDS sedimentation volume based on constant protein weight, mixograph mixing time, proportion of salt‐soluble protein, and score of HMW‐GS compositions correlated with optimum water absorption of noodle dough and hardness of cooked white salted noodles.

Development of enzyme-linked immunosorbent assay for evaluation of chapati-making quality of wheat varieties.

An indirect enzyme-linked immunosorbent assay (ELISA) has been developed for evaluation of chapati-making quality of wheat varieties. Polyclonal antibodies against gliadin, low molecular weight glutenin (LMG), and high molecular weight glutenin (HMG) were developed and utilized in the ELISA. Twenty-eight Indian wheat varieties were utilized in the ELISA. Out of these antibodies, an antigliadin antibody response was negatively correlated with farinograph water absorption (r = -0.89 at P < 0.01), chapati dough water absorption (r = -0.91 at P < 0.01), overall chapati sensory score (r = -0.95 at P < 0.01), chapati puffed height score (r = -0.95 at P < 0.01), and positively correlated with shear value of chapati (r = 0.76 at P < 0.01). Anti-LMG antibody response was not correlated with any of these parameters, whereas anti-HMG response positively correlated with chapati dough water absorption (r = 0.44 at P < 0.05), farinograph water absorption (r = 0.45 at P < 0.05), and overall chapati sensory score (r = 0.44 at P < 0.05), and negatively correlated with shear value (r = -0.38 at P < 0.05) and chapati puffed height (r = -0.44 at P < 0.05). The results indicate that wheat varieties with good chapati-making quality were having less antigliadin antibody response.

Flour Characteristics Related to Optimum Water Absorption of Noodle Dough for Making White Salted Noodles

ABSTRACTPhysicochemical properties of 34 wheat flours with various classes and different protein contents were related to optimum water absorption of noodle dough. Club and soft wheat flours generally exhibited higher water absorption (34–37%) of noodle dough than hard wheat flours (31–35%). Optimum water absorption of noodle dough in three hard wheat flours with five different protein contents was 33–37%. Optimum water absorption was negatively correlated with flour protein content and SDS sedimentation volume. Physical properties of flour, damaged starch content, NIRS hardness and water retention capacity, influenced optimum water absorption of noodle dough from club, soft and hard wheat flours. A prediction equation developed using protein content, water retention capacity and SDS sedimentation volume of flour provides a reliable estimation of the optimum absorption of noodle dough for making noodles.

Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality

In order to establish the flour quality parameters responsible for the quality of chapati, chemical, biochemical, rheological and pasting characteristics were determined for nine wheat cultivars grown at one location. Among the different flour characteristics, damaged starch (r=0.81, P<0.01) and chapati dough water absorption (r=0.86, P<0.01) were most significantly correlated to chapati quality. Multiple regression equations were developed to predict overall chapati quality score, based on damaged starch and chapati dough water absorption.

Effects of Oat Grain Hydrothermal Treatments on Wheat‐Oat Flour Dough Properties and Breadbaking Quality

ABSTRACTHydrothermal treatments, which are routine in oat processing, have profound effects on oat flour dough rheological properties. The influence of roasting and steam treatments of oat grain on dough mixing and breadbaking properties was investigated when hydrothermally treated oat flour was blended with wheat flour. Roasting of oat grain (105°C, 2 hr) resulted in oat flours that were highly detrimental to wheat flour dough mixing properties and breadbaking quality. Steaming (105°C, 20 min) or a combination of roasting and steaming of oat grain significantly improved the breadbaking potential of the oat flours. The addition of oat flours increased water absorption and mixing requirements of the wheat flour dough and also decreased bread loaf volume. However, at the 10% substitution level, steamed oat flours exhibited only a gluten dilution effect on bread loaf volume when wheat starch was used as a reference. Oat flour in the breadbaking system decreased the retrogradation rate of bread crumb starch. The results indicate that adequate hydrothermal treatments of oat grain are necessary for oat flour breadbaking applications. Steamed oat flours used at a 10% level retarded bread staling without adversely affecting the loaf volume.

Improvement of Brown Bread Quality by Prehydration Treatment and Cultivar Selection of Bran

ABSTRACTDifferent bran pretreatments and bran cultivars were investigated with the aim of alleviating the adverse effects caused by bran addition in brown (fiber‐rich) bread. Three different bran treatments: hydration, wet heat, and wet oxidation, all hydrate bran before its addition to other breadmaking ingredients. Four different bran cultivars were investigated. All treatments improved brown bread quality significantly, resulting in larger, softer loafs. All treatments resulted in an increase in the water absorption of brown bread doughs and a decrease in potentially oxidizable substances (POS) in brans. It is suggested that prehydration treatment activates bran lipoxy‐Different bran pretreatments and bran cultivars were investigated with the aim of alleviating the adverse effects caused by bran addition in brown (fiber‐rich) bread. Three different bran treatments: hydration, wet heat, and wet oxidation, all hydrate bran before its addition to other breadmaking ingredients. Four different bran cultivars were investigated. All treatments improved brown bread quality significantly, resulting in larger, softer loafs. All treatments resulted in an increase in the water absorption of brown bread doughs and a decrease in potentially oxidizable substances (POS) in brans. It is suggested that prehydration treatment activates bran lipoxygenase which oxidizes POS in bran, reducing bran's contribution to brown bread dough. A further reduction of these substances is caused by a washout effect of the treatments. On average across all bran cultivars, the hydration and wet oxidation treatments improved brown bread quality significantly more than the wet heat treatment, which also reduced the bran POS significantly less than the other treatments, probably due to its rapid inactivation of lipoxygenase. The bran cultivars differed significantly in their effects on brown bread quality, suggesting that bran selection according to cultivar should be considered.

Garbanzo Bean Flour Usage in Cantonese Noodles

ABSTRACTCantonese noodles were fortified with several levels of garbanzo bean flours with different particle sizes. The mixogram water absorption of dough fortified with garbanzo bean flour fractions decreased by 2% to 9%. The replacement of wheat flour by garbanzo bean flour resulted in a decrease in texture profile analysis (TPA) parameters of cooked noodles. Noodles fortified with flour containing small particles of garbanzo bean fractions had higher TPA parameters and lower cooking loss than those fortified with large particles. The L* values of Cantonese noodle doughs slightly decreased with garbanzo bean substitution and b* values increased significantly. Essential amino acid contents of noodles were increased by garbanzo bean fortification.

Effect of Wheat Bran Particle Size on Dough Rheological Properties

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the effect of wheat bran particle size on the rheological properties of doughs. Wheat brans were first coarsely ground and passed through a bran finisher to remove additional endosperm and aleurone layers. These processes increased total dietary fibre content and decreased starch content of the wheat bran samples. Three particle size distributions, for each wheat bran class, were obtained by further grinding (not by sifting) of the bran samples by different experimental mills. Coarse bran can retain significantly more water than medium or fine bran as measured by a centrifuge method, but bran particle size had no significant effect on dough water absorption. Addition of wheat bran into bread dough systems increased dough water absorption rate, reduced mixing time and decreased dough mixing tolerance as measured by farinograph. Fine particle size wheat bran decreased dough mixing tolerance and reduced mixing time compared to coarse bran. Dough containing fine particle size bran exhibited more strength than dough containing coarse bran after a 180-min rest period as measured by the extensigraph. © 1997 SCI.