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 language | English |
|---|---|
| Pages (from-to) | 115-123 |
| Number of pages | 8 |
| Journal | Cereal Chemistry |
| Volume | 91 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2014 |
| MoE publication type | A1 Journal article-refereed |