Influence of bioprocessed wheat bran on the physical and chemical properties of dough and on wheat bread texture

Katri Hartikainen, Kaisa Poutanen, Kati Katina (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

19 Citations (Scopus)

Abstract

The aim of this work was to assess the influence of wheat bran addition on the rheological properties of dough and on subsequent wheat bread volume and texture. Two types of bioprocessed bran (fermentation with yeast or with yeast plus enzymes) were studied in breadmaking at a substitution level of 20% (sufficient to deliver 6 g of dietary fiber per 100 g of product, the minimum for the European Food Safety Authority high-fiber nutrition claim). Fermentation activated endogenous enzymes of bran, which together with exogenous enzymes modified the state of fiber in bran, resulting in solubilization of arabinoxylans and slight degradation of the insoluble fiber. Fermentation and enzyme treatment of bran compensated for the increased hardness (+100%) and the volume-decreasing (-21%) effect observed with untreated bran. Analysis with partial least squares regression suggested the efficacy of bioprocessing to be based on solubilization of arabinoxylans, smaller particle size of bran, lower pasting viscosity of starch, improved resistance to extension, and accelerated CO2 production
Original languageEnglish
Pages (from-to)115-123
Number of pages8
JournalCereal Chemistry
Volume91
Issue number2
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

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Bread
Dietary Fiber
bran
wheat bran
dough
Chemical properties
Triticum
physical properties
physicochemical properties
Physical properties
Textures
texture
Fermentation
wheat
Enzymes
Yeast
Breadmaking
Fibers
arabinoxylan
dietary fiber

Cite this

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title = "Influence of bioprocessed wheat bran on the physical and chemical properties of dough and on wheat bread texture",
abstract = "The aim of this work was to assess the influence of wheat bran addition on the rheological properties of dough and on subsequent wheat bread volume and texture. Two types of bioprocessed bran (fermentation with yeast or with yeast plus enzymes) were studied in breadmaking at a substitution level of 20{\%} (sufficient to deliver 6 g of dietary fiber per 100 g of product, the minimum for the European Food Safety Authority high-fiber nutrition claim). Fermentation activated endogenous enzymes of bran, which together with exogenous enzymes modified the state of fiber in bran, resulting in solubilization of arabinoxylans and slight degradation of the insoluble fiber. Fermentation and enzyme treatment of bran compensated for the increased hardness (+100{\%}) and the volume-decreasing (-21{\%}) effect observed with untreated bran. Analysis with partial least squares regression suggested the efficacy of bioprocessing to be based on solubilization of arabinoxylans, smaller particle size of bran, lower pasting viscosity of starch, improved resistance to extension, and accelerated CO2 production",
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Influence of bioprocessed wheat bran on the physical and chemical properties of dough and on wheat bread texture. / Hartikainen, Katri; Poutanen, Kaisa; Katina, Kati (Corresponding Author).

In: Cereal Chemistry, Vol. 91, No. 2, 2014, p. 115-123.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Influence of bioprocessed wheat bran on the physical and chemical properties of dough and on wheat bread texture

AU - Hartikainen, Katri

AU - Poutanen, Kaisa

AU - Katina, Kati

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AB - The aim of this work was to assess the influence of wheat bran addition on the rheological properties of dough and on subsequent wheat bread volume and texture. Two types of bioprocessed bran (fermentation with yeast or with yeast plus enzymes) were studied in breadmaking at a substitution level of 20% (sufficient to deliver 6 g of dietary fiber per 100 g of product, the minimum for the European Food Safety Authority high-fiber nutrition claim). Fermentation activated endogenous enzymes of bran, which together with exogenous enzymes modified the state of fiber in bran, resulting in solubilization of arabinoxylans and slight degradation of the insoluble fiber. Fermentation and enzyme treatment of bran compensated for the increased hardness (+100%) and the volume-decreasing (-21%) effect observed with untreated bran. Analysis with partial least squares regression suggested the efficacy of bioprocessing to be based on solubilization of arabinoxylans, smaller particle size of bran, lower pasting viscosity of starch, improved resistance to extension, and accelerated CO2 production

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