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The present study investigated the relationships between chemical composition and bread-making quality parameters of white flour substituted with 30% of fine bran from two wheat genotypes. Fine bran with particle diameters ranging from 265 to 155 μm was sifted into two fractions (265-180 and 180-155 μm) and was studied in an experiment with a full factorial design. Each fine bran fraction with its natural chemical composition was found to have a significant effect on bread volume and texture, achieving higher specific volumes and softer breads with 180to 155-μm fraction (lowest fiber and protein content, but highest starch content) compared with the 265-to 180-μm fraction (highest fiber and protein content, but lowest starch content), at fixed water absorption of 62.5% during mixing. The study showed that the effect on bread-making quality characteristics in flour with fine bran is significantly related to dietary fiber, starch and protein contents. PRACTICAL APPLICATIONSFiber fractions of different particle sizes are available, thus permitting different approaches to adding fiber to bread products. Here, we prove the usefulness of using fine bran from different types of wheat as an ingredient in bread flour formulations, and show the differences in bran composition based on wheat type and particle size. The present results expose the influences of different components of fine bran and its fractions. Flour replacement with 30% fiber from either of two different wheat grains significantly changes the qualitative and quantitative dough pattern of the resulting hydrated flour-fiber blends, allowing the development of quality fiber-enriched bread. bs_bs_banner Journal of Food Quality

Extensional flow properties have long been recognized as important for understanding the dough performance, and the experimental measurement of these properties has been the topic of many studies. Agroindustry by-products have potential application as a source of fiber to wheat dough, bran composition, and their benefits to human physiology have been investigated, their technological role as an ingredient is still under study for a variety of cereal foodstuffs. This chapter provides an overview of functional properties and technological features concerning the breadmaking process. Knowledge of the structural characteristics of WE-AXs cereal bran is useful to explain the effects of cereal bran on dough properties. Also, lower arabinose/xylose substitution of WEAXs was in accordance with high intrinsic viscosity, and develop higher extensional viscosity. Therefore, is important to identify the nature of the interactions between various chemical compounds of fine bran throughout the process of changing the flow behavior. Biaxial extensional viscosity is a rheological parameter that determinates loaf volume and crumb firmness and is closely related to the fiber, protein, and starch content in the flour’s bran blends. Thus, it reviews this subject to elucidate the potentialities of these methods providing the reader with a better understanding of the use of this technique.

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