Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions

Abstract

Purple-colored wheat bran was blended with flour at different ratios. The dough mixing characteristics of the flour–bran blends and quality characteristics and antioxidant activity of the bread prepared with the blends were investigated. Additionally, response surface methodology (RSM) was used to optimize the formula and processing conditions for the bread prepared with the blend at 30% bran. Solvent retention capacity (SRC), as a quality characteristic of the blends, showed that water absorption and damaged starch contribution increased proportionally as the bran blending ratio increased. Dough mixing patterns of blends determined by a mixograph exhibited deteriorated gluten strength by increasing the bran blending ratio. The total phenolic and anthocyanin contents and antioxidant activity (ABTS and DPPH radical scavenging activity) of the bread increased proportionally as the bran blending ratio increased. RSM analysis revealed that the best-fitted model for the results was a quadratic polynomial model with regression coefficient values close to or more than 0.900 for all responses. Optimized conditions were 68.1 g water, 4.0 min mixing time, and 67.3 min fermentation time. Overall, purple-colored wheat bran was successfully applied to produce bread with healthy functional properties by controlling water and mixing time.

Anthocyanin Content of Crackers and Bread Made with Purple and Blue Wheat Varieties

“…The baking time-temperature profile has previously been shown to have an effect on the TAC of breads made with coloured wheat wholemeal [ 12 , 13 , 14 , 15 ]. Previous studies have reported that anthocyanin degradation is lower during high temperature, short time processes than in those processes characterized by a lower baking temperature for a longer time [ 12 , 13 , 14 , 15 ]. This trend was also observed in this study on bread baked at 215 °C and 240 °C ( Table 9 ).…”

“…Anthocyanin degradation demonstrates first order kinetics, or reduced thermal stability in isothermal systems [ 15 ]. In non-isothermal systems, decreased exposure to high temperatures reduces anthocyanin degradation [ 12 , 13 , 14 , 15 ]. While the increased temperature would be more damaging to the anthocyanins present in the bread, the faster cooking time lowers anthocyanin exposure to temperature, and therefore this type of baking is more protective of anthocyanins.…”

“…The impact of cereal processing on wheat endogenous anthocyanins has been studied in some bread [ 12 , 13 , 14 , 15 , 16 ], muffin [ 17 ], cookie [ 18 ], and pasta [ 19 ] applications. In general, research has shown that thermal processing of coloured cereal grains has a negative impact on the anthocyanin content of the resulting product.…”

Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

“…Although the anthocyanin loss during baking cannot be completely prevented, it can be slowed down or controlled by altering the variables of the bread-making process. This may include using high-temperature, short-time baking processes, as well as a dough making process at a low pH [ 39 , 40 ]. For example, the fermentation of purple wheat with Lactiplantibacillus plantarum No.…”

Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance

“…Therefore, an improvement in the quality of bread made with ‘O-free’ flour is needed to meet consumer preferences. The general method to improve the quality of bakery products is to change the basic ingredient formulations and processing conditions or to add vital wheat gluten as a dough improver [ 19 ]. However, the production of bread made with ‘O-free’ flour with vital wheat gluten is undesirable due to increased allergenicity.…”