Effects of Bran Fermentation on Quality and Microstructure of High‐Fiber Wheat Bread

Abstract

We compared the effects of spontaneous fermentation of the bran fraction and fermentation with added yeast or added yeast and lactic acid bacteria (Lactobacillus brevis) on the quality of wheat bread supplemented with bran. Prefermentation of wheat bran with yeast or with yeast and lactic acid bacteria improved the loaf volume, crumb structure, and shelf life of bread supplemented with bran. The bread also had added flavor and good and homogenous crumb structure. Elasticity of the crumb was excellent. Spontaneous fermentation of the bran fraction did not have the same positive effects on bread quality. The microstructure of the breads was characterized by light microscopy. The positive effect of fermentation of bran on bread quality was evident when comparing the well‐developed protein network structure of the breads baked with fermented bran with the control bread. Prefermentation of the bran with yeast and lactic acid bacteria had the greatest effect on the structure of starch. The starch granules were more swollen and gelatinized in the breads made with prefermented bran. The pretreatments of the bran fraction had no detectable effect on the microstructure of the cell wall particles in the test breads.

Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

“…The pH decreasing was also significantly influenced by the substrate and the applied strains. The number of autochthonous microflora of bran is much higher than in flour [21]. Therefore, adding starter cultures to the bran instead of spontaneous fermentation is advisable, as our results also showed.…”

“…To compare the effects of different components the dough before the leavening was supplemented with bran; bran and lactobacilli; and fermented bran-enriched sourdough, respectively. The volume of the bread with bran was the lowest, that was to be expected, since it is well-known that the bran decreases the bread volume and weakens the structure and baking quality of the dough [2,21]. The structure and the volume of bread made with sourdough were similar or better than the control, due to the beneficial effect of the sourdough [15,10,11] (Fig.…”

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

“…It stabilizes or increases the levels of various bioactive compounds, retards starch bioavailability (thus decreasing the glycemic index), and increases mineral bioavailability (10,13,42). To our knowledge, this is the first study reporting the capacity of sourdough lactic acid bacteria to release peptides with antioxidant activity through the proteolysis of native cereal proteins.…”

“…As determined by the free radical-scavenging assay, fraction 37 from kamut and fractions 5 and 36 from rye showed a less than 10% decrease in antioxidant activity compared to that of undigested fractions (35,42, and 35% of activity, respectively). No significant (P Ͼ 0.05) decrease was found for the other fractions (the antioxidant activity was 27% for fraction 3 from whole wheat, 89 and 76% for fractions 2 and 3 from spelt, respectively, and 49 and 49% for fractions 2 and 3 from kamut, respectively).…”

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

“…The addition of bran or fiber generally weakens the structure of the bread by reducing the volume and elasticity of the crumb (Salmenkallio-Marttila et al, 2001). This effect is attributed to the interaction between the fiber and gluten, which leads to a decrease in gas retention capacity (Gómez et al, 2003).…”