Effects of bran fermentation on quality and microstructure of high-fiber wheat bread

Marjatta Salmenkallio-Marttila (Corresponding Author), Kati Katina, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

109 Citations (Scopus)

Abstract

We compared the effects of spontaneous fermentation of the bran fraction and fermentation with added yeast or added yeast and lactic acid bacteria (Lactobacillus brevis) on the quality of wheat bread supplemented with bran. Prefermentation of wheat bran with yeast or with yeast and lactic acid bacteria improved the loaf volume, crumb structure, and shelf life of bread supplemented with bran. The bread also had added flavor and good and homogenous crumb structure. Elasticity of the crumb was excellent. Spontaneous fermentation of the bran fraction did not have the same positive effects on bread quality. The microstructure of the breads was characterized by light microscopy. The positive effect of fermentation of bran on bread quality was evident when comparing the well‐developed protein network structure of the breads baked with fermented bran with the control bread. Prefermentation of the bran with yeast and lactic acid bacteria had the greatest effect on the structure of starch. The starch granules were more swollen and gelatinized in the breads made with prefermented bran. The pretreatments of the bran fraction had no detectable effect on the microstructure of the cell wall particles in the test breads.
Original languageEnglish
Pages (from-to)429-435
Number of pages7
JournalCereal Chemistry
Volume78
Issue number4
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

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Bread
bran
Yeast
Fermentation
breads
microstructure
Triticum
dietary fiber
fermentation
Microstructure
wheat
Fibers
Lactic Acid
Bacteria
Yeasts
yeasts
Starch
lactic acid bacteria
texture
Flavors

Cite this

Salmenkallio-Marttila, Marjatta ; Katina, Kati ; Autio, Karin. / Effects of bran fermentation on quality and microstructure of high-fiber wheat bread. In: Cereal Chemistry. 2001 ; Vol. 78, No. 4. pp. 429-435.
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abstract = "We compared the effects of spontaneous fermentation of the bran fraction and fermentation with added yeast or added yeast and lactic acid bacteria (Lactobacillus brevis) on the quality of wheat bread supplemented with bran. Prefermentation of wheat bran with yeast or with yeast and lactic acid bacteria improved the loaf volume, crumb structure, and shelf life of bread supplemented with bran. The bread also had added flavor and good and homogenous crumb structure. Elasticity of the crumb was excellent. Spontaneous fermentation of the bran fraction did not have the same positive effects on bread quality. The microstructure of the breads was characterized by light microscopy. The positive effect of fermentation of bran on bread quality was evident when comparing the well‐developed protein network structure of the breads baked with fermented bran with the control bread. Prefermentation of the bran with yeast and lactic acid bacteria had the greatest effect on the structure of starch. The starch granules were more swollen and gelatinized in the breads made with prefermented bran. The pretreatments of the bran fraction had no detectable effect on the microstructure of the cell wall particles in the test breads.",
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Effects of bran fermentation on quality and microstructure of high-fiber wheat bread. / Salmenkallio-Marttila, Marjatta (Corresponding Author); Katina, Kati; Autio, Karin.

In: Cereal Chemistry, Vol. 78, No. 4, 2001, p. 429-435.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of bran fermentation on quality and microstructure of high-fiber wheat bread

AU - Salmenkallio-Marttila, Marjatta

AU - Katina, Kati

AU - Autio, Karin

PY - 2001

Y1 - 2001

N2 - We compared the effects of spontaneous fermentation of the bran fraction and fermentation with added yeast or added yeast and lactic acid bacteria (Lactobacillus brevis) on the quality of wheat bread supplemented with bran. Prefermentation of wheat bran with yeast or with yeast and lactic acid bacteria improved the loaf volume, crumb structure, and shelf life of bread supplemented with bran. The bread also had added flavor and good and homogenous crumb structure. Elasticity of the crumb was excellent. Spontaneous fermentation of the bran fraction did not have the same positive effects on bread quality. The microstructure of the breads was characterized by light microscopy. The positive effect of fermentation of bran on bread quality was evident when comparing the well‐developed protein network structure of the breads baked with fermented bran with the control bread. Prefermentation of the bran with yeast and lactic acid bacteria had the greatest effect on the structure of starch. The starch granules were more swollen and gelatinized in the breads made with prefermented bran. The pretreatments of the bran fraction had no detectable effect on the microstructure of the cell wall particles in the test breads.

AB - We compared the effects of spontaneous fermentation of the bran fraction and fermentation with added yeast or added yeast and lactic acid bacteria (Lactobacillus brevis) on the quality of wheat bread supplemented with bran. Prefermentation of wheat bran with yeast or with yeast and lactic acid bacteria improved the loaf volume, crumb structure, and shelf life of bread supplemented with bran. The bread also had added flavor and good and homogenous crumb structure. Elasticity of the crumb was excellent. Spontaneous fermentation of the bran fraction did not have the same positive effects on bread quality. The microstructure of the breads was characterized by light microscopy. The positive effect of fermentation of bran on bread quality was evident when comparing the well‐developed protein network structure of the breads baked with fermented bran with the control bread. Prefermentation of the bran with yeast and lactic acid bacteria had the greatest effect on the structure of starch. The starch granules were more swollen and gelatinized in the breads made with prefermented bran. The pretreatments of the bran fraction had no detectable effect on the microstructure of the cell wall particles in the test breads.

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DO - 10.1094/CCHEM.2001.78.4.429

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