Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties

Özkaya, Berrin; Baumgartner, Burcu; Özkaya, Hazım

doi:10.1111/jtxs.12286

Cited by 41 publications

(26 citation statements)

References 53 publications

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“…Maurer et al (2019) reported an amelioration of colitis in rats feed with grape peels, the DF being responsible for the intestinal barrier function reestablishment, whereas the phenolic compounds bounded to fiber fractions contributed to the cecal metabolism restoration, improving the production of beneficial compounds such as cecal shortchain fatty acids with anti-inflammatory and antiproliferative effects on the colonic cells and reducing the activation of the unfolded protein response (Maurer et al, 2019;Yuan, Wang, Chen, Zhu, & Cao, 2016). DF presents many biological functions such as anticancer activity, gastrointestinal activity improvement, antiapoptotic activity, cardiovascular disease prevention, antihypercholesterolemic activity, and anti-hyperglycemia effect (Kurek & Wyrwisz, 2015;Özkaya, Baumgartner, & Özkaya, 2018;Zhu et al, 2014).…”

Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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“…Cereal brans are generally used in various foods to improve their nutritional profile with special reference to dietary fibers (Han et al., 2019). In recent years, interest in dietary fiber has been improved owing to its health benefits such as diabetes, coronary heart disease, hypertension, stroke, and cancer (Özkaya et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…It has several functions like enhancing water absorption, lowering tolerance for dough strength, mixing, fermentation, and dough stickiness improved, when maize bran is incorporated into the flour. Thus, the incorporation of cereal bran leads to lower loaf volume, crumb softness, specific volume, and causes darker crumb color and coarser crumb texture (Özkaya et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Hussain

Saeed

Niaz

et al. 2021

Food Science & Nutrition

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The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB‐enriched flour and was characterized for nutritional and textural properties. Results showed that MB‐enriched flour having high water absorption and water retaining potential up to 4%–7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water‐binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%–7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4‐day storage. Conclusively, MB‐enriched flour improved nutritional, textural, and sensorial properties of final product.

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“…In general, bran is used for the biofortification of refined wheat flour used for breadmaking and other bakery goods. Bread biofortification with bran or whole meal of maize, rice, oat, rye, barley and wheat results in technological changes such as the decrease in loaf bread volume, while the content of water, mineral content, fibres, phytates and antioxidant activity are increased and, in addition, the quality of volatile compounds is also affected [43][44][45][46]. The presence of bran in bakery is linked with increased water absorption and low loaf volume due to the weakening of the dough structure from the disruption of the gluten network.…”

Section: Processing Of Cereals and The Derived By-productsmentioning

confidence: 99%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties

Cited by 41 publications

References 53 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

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