Bran Characteristics and Bread‐Baking Quality of Whole Grain Wheat Flour

Abstract

Cereal Chem. 91(4): [398][399][400][401][402][403][404][405] Variations in physical and compositional bran characteristics among different sources and classes of wheat and their association with breadbaking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Bühler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7-44.7% and 10.3-17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0-51.3% and 16.5-22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread-baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf volume of bread than WWFs of U.S. soft and club wheat bran. WWFs of two U.S. hard wheat varieties (ID3735 and Scarlet) produced much smaller loaves of bread (<573 mL) than those of other U.S. hard wheat varieties (>625 mL). IDF content, phytate content, and water retention capacity of bran exhibited significant relationships with loaf volume of WWF bread, whereas no relationship was observed between protein content of bran and loaf volume of bread. It appears that U.S. soft and club wheat bran, probably owing to relatively low IDF and phytate contents, has smaller negative effects on mixing properties of WWF dough and loaf volume of bread than U.S. hard wheat bran.

Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

“…Extended mixing time is generally required to produce optimally developed dough with an increase in water absorption (Cai et al, 2014b). Increases of 5 to 6% in the water absorptions of WWFs were observed with hydration of bran to 60% moisture for both hard red and hard white wheat regardless of bran particle size.…”

Antioxidant and antiproliferative activities in immature and mature wheat kernels

“…Although wheat is used primarily as a source of energy, whole wheat grain is an excellent source of dietary fiber, minerals, vitamins, and bioactive phytochemicals, such as antioxidant compounds (Cai, Choi, Lee, Park, & Baik, 2014). For this reason, numerous studies have been conducted to investigate the nutritional quality and health benefits of whole wheat.…”

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

“…Cai et al [10] found that insoluble dietary fiber content of bran exhibited significantly negative relationships with loaf volume of whole wheat bread. Similar to the increase in R value of dough (Figure 1), the mantou with high WWF had higher hardness due to the rigid nature of fiber.…”

“…Because WWF and bran are rich in fibers, the replacement of wheat flour (WF) by WWF and bran affects the processing condition and quality of pan bread [10,11]. Increasing the amounts of WWF and multigrain led to the increase in farinograph water absorption and the decrease in stability [6].…”

“…Addition of WWF significantly increased hardness of pan bread and decreased specific volume [11]. Thus, excess amount of dietary fiber had an adverse effect on the formation of gluten network and reduced the quality of bread, due to gluten dilution effect or gluten-fiber interaction [10,12]. Although lots of papers related to whole wheat bread have been reported, study on the quality of mantou with WWF is very rare so far.…”