Whole wheat bread: Effect of bran fractions on dough and end-product quality |
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| Affiliation: | 1. Department of Plant Science, North Dakota State University, Fargo, ND, USA;2. USDA-ARS, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND, USA;1. Department of Plant Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway;2. Graminor AS, Bjørke Research Station, Hommelstadvegen 60, NO-2322 Ridabu, Norway;3. Nofima AS, P.O.Box 210, NO-1431 Ås, Norway;4. Bioforsk, the Norwegian Institute for Agricultural and Environmental Research, Arable Crops Division, Nylinna 226, N-2849 Kapp, Norway;5. Dept. of Agronomy & Plant Genetics, University of Minnesota, 411 Borlaug Hall, 1991 Buford Circle, St. Paul, MN 55180, USA;1. Programa de Pós-Graduação em Bioexperimentação, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS, Brazil;2. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS, Brazil;3. Curso de Graduação em Engenharia de Alimentos, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS, Brazil;1. INRA, UR 1268 Biopolymères Interactions Assemblages (BIA), 44 316 Nantes, France;2. Food Development, Conseils en Innovation Alimentaire, 44 316 Nantes, France;1. Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore;2. National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People’s Republic of China |
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| Abstract: | Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 24 factorial experimental layout. Fiber was identified as a main component to have highly significant (P < 0.05) and negative influence on most breadmaking characteristics. Although HP had positive effect on farinograph stability, it was identified as another main factor that negatively impacted the oven spring and bread loaf volume. Bran oil and EP seemed to be detrimental to most breadmaking characteristics. Overall, statistical analysis indicates that influence of the four bran components are highly complex. The bran components demonstrate multi-way interactions in regards to their influence on dough and bread-making characteristics. Particularly, Fiber appeared to have a high degree of interaction with other bran components and notably influenced the functionality of those components in whole wheat bread-making. |
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| Keywords: | Whole grains Whole wheat bread Bran Fiber Phenolic compounds DFB" },{" #name" :" keyword" ," $" :{" id" :" kwrd0040" }," $$" :[{" #name" :" text" ," _" :" defatted bran EP" },{" #name" :" keyword" ," $" :{" id" :" kwrd0050" }," $$" :[{" #name" :" text" ," _" :" extractable phenolics EP-residue" },{" #name" :" keyword" ," $" :{" id" :" kwrd0060" }," $$" :[{" #name" :" text" ," _" :" extractable phenolics-residue FA" },{" #name" :" keyword" ," $" :{" id" :" kwrd0070" }," $$" :[{" #name" :" text" ," _" :" ferulic acid FAE" },{" #name" :" keyword" ," $" :{" id" :" kwrd0080" }," $$" :[{" #name" :" text" ," _" :" FA equivalents FB" },{" #name" :" keyword" ," $" :{" id" :" kwrd0090" }," $$" :[{" #name" :" text" ," _" :" fiber HP" },{" #name" :" keyword" ," $" :{" id" :" kwrd0100" }," $$" :[{" #name" :" text" ," _" :" hydrolysable phenolics LSD" },{" #name" :" keyword" ," $" :{" id" :" kwrd0110" }," $$" :[{" #name" :" text" ," _" :" least significance difference PAs" },{" #name" :" keyword" ," $" :{" id" :" kwrd0120" }," $$" :[{" #name" :" text" ," _" :" phenolic acids TPCs" },{" #name" :" keyword" ," $" :{" id" :" kwrd0130" }," $$" :[{" #name" :" text" ," _" :" total phenolic contents GI" },{" #name" :" keyword" ," $" :{" id" :" kwrd0140" }," $$" :[{" #name" :" text" ," _" :" gluten index WU-AX" },{" #name" :" keyword" ," $" :{" id" :" kwrd0150" }," $$" :[{" #name" :" text" ," _" :" water unextractable arabinoxylan |
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