Abstract：
:This study investigates the effect of the physical presence and water binding of wheat bran during bread making, and the possible mechanisms behind this effect. Regular bran, pericarp-enriched bran and synthetic bran-like particles with different water binding capacities and particle sizes were used. Incorporation of regular and pericarp-enriched bran in dough (15% dm) led to a lower oven rise than the control dough. Bread volumes decreased with 11% and 30%, respectively. Dough with synthetic bran, having a low water binding capacity, displayed a near to normal leavening and oven rise and resulted in a bread volume decrease of only 5% compared to the control. Particle size reduction of regular bran and synthetic bran to an average size of 200 µm did not affect final bread quality. Results indicate that water binding by bran affects bread quality the most, whereas steric hindrance by physical presence of bran particles is less determinative.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hemdane S,Langenaeken NA,Jacobs PJ,Verspreet J,Delcour JA,Courtin CMdoi
10.1016/j.foodchem.2018.01.152subject
Has Abstractpub_date
2018-07-01 00:00:00pages
262-268eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30168-7journal_volume
253pub_type
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