Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

Abstract

Summary The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased (P < 0.05). The elastic modulus and viscous modulus showed an upward trend, probably due to the increased molecular weight of the viscoelastic body resulting from the presence of WBDF. Additionally, by changing the quality of the gluten network, the specific volume and L* value significantly decreased from 2.52 to 1.31 mL g−1, and from 87 to 51, respectively, these adverse effects on CSBs could be moderated by the fermentation process.

The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions

“…Although HWf and HRWf displayed less extensibility than HRSf, they were more similar to one other and in the same general range as HRSf. The addition of bran reduced extensibility across all wheat classes compared to the control refined flours, which aligns with previous findings [9,15,42,49,50]. In contrast, Lin et al [16] reported that fine WWF had a greater extensibility than the refined control.…”

“…Taiwan's Department of Statistics points out that the annual output value of baked and steamed food is about 6.2 billion NT dollars [8]. Therefore, the incorporation of whole wheat flour (WWF) or bran would increase dietary fiber levels and provide health benefits to a wide population [9]. WWF refers to flour that uses 100% of the wheat kernel, including all bran, germ, and endosperm materials [10].…”

“…The presence of the bran and germ results in darker product color, reduced product volume, and firmer texture for products containing WWF [9]. These effects have been studied in a wide variety of finished products such as bread, noodles, crackers, pasta, flatbread, and tortillas [2,13].…”

“…A reduction in WWF particle size was also found to increase dough strength [2,15]. These effects on volume, rheology, and texture may be explained by studies that have indicated that the presence of bran in dough not only affects gluten structure [9,17], but also affects gas cells in the dough [9,18,19]. Therefore, the bran fraction is considered to be an important factor affecting the structure and properties of bread [19][20][21].…”

Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity

“…The derived component, resistant starch, is a fraction which results resistant to the digestion and contribute to increase the overall fibre fraction in breads. Likewise, lipids and dietary fibres greatly influence the bread dough rheological properties and its textural quality [ 49 ].…”