Rheological properties of wheat flour dough and pan bread with wheat bran

被引:69
作者
Boita, Elis R. F. [1 ]
Oro, Tatiana [2 ]
Bressiani, Joseane [2 ]
Santetti, Gabriela S. [3 ]
Bertolin, Telma E. [2 ]
Gutkoski, Luiz C. [2 ]
机构
[1] Univ Passo Fundo, Programa Posgrad Bioexpt, BR 285, BR-99052900 Passo Fundo, RS, Brazil
[2] Univ Passo Fundo, Programa Posgrad Ciencia & Tecnol Alimentos, BR 285, BR-99052900 Passo Fundo, RS, Brazil
[3] Univ Passo Fundo, Curso Grad Engn Alimentos, BR 285, BR-99052900 Passo Fundo, RS, Brazil
关键词
Wheat; Whole flour; Wheat quality; Gluten; PHYSICOCHEMICAL CHARACTERIZATION; PASTING PROPERTIES; QUALITY; WHOLE; STARCH; FIBERS;
D O I
10.1016/j.jcs.2016.08.015
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Wheat bran improves the nutritional properties of bread products due to the fiber content and antioxidant compounds, but causes changes in physical-chemical and technological properties. The objective of this study was to investigate the effect of wheat bran reincorporation in the dough properties and subsequent technological properties of breads. The dough and bread making properties were affected by the reincorporation of bran. Parameters such as mixing properties, viscosity, resistance to extension and extensibility demonstrated the influence of bran reincorporation into the gluten network. The presence of the bran also produced breads with lower specific volume, moisture, water activity and more hardness. The bran interactions with the gluten network are the main cause of the effects on dough quality, causing thinning and weakening of the gluten matrix. The flour presented different paste and hydration properties, affecting the rheology of the dough and performance in baking. Samples with 75% and 100% reincorporation were more nutrient-rich, providing enhanced functionality to the body, especially in relation to dietary fiber, but were responsible for more pronounced changes in the technological characteristics of the dough and breads. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:177 / 182
页数:6
相关论文
共 26 条
[1]  
AACC, 2010, OFFICIAL METHODS ANA
[2]   Isolation and characterization of insoluble date (Phoenix dactylifera L.) fibers [J].
Ahmed, Jasim ;
Almusallam, Abdulwahab ;
Al-Hooti, Suad N. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 50 (02) :414-419
[3]   Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology [J].
Bae, Woosung ;
Lee, Bon ;
Hou, Gary G. ;
Lee, Suyong .
JOURNAL OF CEREAL SCIENCE, 2014, 60 (03) :520-525
[4]   Milling - A further parameter affecting the rapid visco analyser (RVA) profile [J].
Becker, A ;
Hill, SE ;
Mitchell, JR .
CEREAL CHEMISTRY, 2001, 78 (02) :166-172
[5]   Improving the Quality of Whole Wheat Bread by Using Various Plant Origin Materials [J].
Boz, Huseyin ;
Karaoglu, Mehmet Murat .
CZECH JOURNAL OF FOOD SCIENCES, 2013, 31 (05) :457-466
[6]   Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles [J].
Chen, J. S. ;
Fei, M. J. ;
Shi, C. L. ;
Tian, J. C. ;
Sun, C. L. ;
Zhang, H. ;
Ma, Z. ;
Dong, H. X. .
JOURNAL OF CEREAL SCIENCE, 2011, 53 (02) :217-224
[7]   Arabinoxylans and endoxylanases in wheat flour bread-making [J].
Courtin, CM ;
Delcour, JA .
JOURNAL OF CEREAL SCIENCE, 2002, 35 (03) :225-243
[8]   THE RELATIONSHIP BETWEEN STARCH SWELLING PROPERTIES, PASTE VISCOSITY AND BOILED NOODLE QUALITY IN WHEAT FLOURS [J].
CROSBIE, GB .
JOURNAL OF CEREAL SCIENCE, 1991, 13 (02) :145-150
[9]   Effect of bran on bread staling: Physico-chemical characterization and molecular mobility [J].
Curti, Elena ;
Carini, Eleonora ;
Tribuzio, Giovanni ;
Vittadini, Elena .
JOURNAL OF CEREAL SCIENCE, 2015, 65 :25-30
[10]   Effect of the addition of bran fractions on bread properties [J].
Curti, Elena ;
Carini, Eleonora ;
Bonacini, Greta ;
Tribuzio, Giovanni ;
Vittadini, Elena .
JOURNAL OF CEREAL SCIENCE, 2013, 57 (03) :325-332