Application of common wheat bran for the industrial production of high‐fibre pasta

Abstract

The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole-grain durum wheat flour, produced under identical conditions and with commercially available whole-grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25-30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole-grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole-grain durum. Simultaneously, the products had very good sensory quality.

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

“…Beyond 20% wheat bran addition textural attributes were inferior, i.e. higher hardness, chewiness and adhesiveness but less springiness (Sobota et al, 2015).…”

“…Particularly, high hardness and surface stickiness (due to extensive starch leaching) accompanied with high cooking losses in these pasta products are undesirable (Sozer et al, 2007;Sozer, Kaya, & Dalgic, 2008). These properties are generally associated with the disruption of the continuity of the gluten matrix during dough formation by insoluble fibre particles (Sobota, Rzedzicki, Zarzycki, & Kuzawińska, 2015).…”

“…Wheat bran enriched durum wheat semolina pasta (20%, 25%, 35% or 40 % bran addition levels to semolina) was compared with commercial wholegrain pasta for appearance, colour, taste, hardness, adhesiveness, chewiness and springiness with a trained sensory panel of 5 subjects (Sobota et al, 2015). The highest colour and appearance scores were obtained for commercial wholegrain pasta whereas increasing the supplementation level of wheat bran in durum wheat semolina resulted in dark, less uniform and less glossy appearance.…”

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

“…The main component of pasta is starch, and many studies have used dietary fibre and protein to enhance the nutritional quality of pasta. These additional ingredients have included wheat bran (Sobota, Rzedzicki, Zarzycki, & Kuzawinska, 2015), inulin, β-glucan, guar gum or bamboo fibre Foschia et al, 2015) fish material (Parvathy, Bindu, & Joshy, 2017) and other functional ingredients (Jan, Saxena, & Singh, 2017;Martínez, Marín, Gili, Penci, & Ribotta, 2017). However, to the authors' knowledge, little work has been undertaken regarding substitution of semolina with mushroom powders to produce pasta like products Generally, mushroom powder is a rich source of protein and dietary fibre compared with semolina and while mushrooms may contain more fat than semolina 75% of this is in the form of polyunsaturated fatty acids (Bach, Helm, Bellettini, Maciel, & Haminiuk, 2017;Ni, Xu, Bu, & Ying, 2017, Rašeta et al, 2016.…”

Effect of size reduction on colour, hydration and rheological properties of wheat bran

“…Although WB has mainly been used as animal feed supplements its use as human food is still less than expected because of its unfavourable impact on functional and sensory properties (Kock et al, 1999;Zhang & Moore, 1999;Song et al, 2013;Hemdane et al, 2015). Partial substitution of wheat flour with WB has been associated with low loaf volume (Noort et al, 2010;Gómez et al, 2011), less desirable organoleptic properties (Yadav & Rajan, 2012), and increased hardness of food (Sobota et al, 2015). The negative effect of WB addition on bread has been attributed to a number of factors including dilution of gluten proteins, although this factor is also dependent on the gluten quality of the flour being used (Noort et al, 2010;Hemdane et al, 2015).…”