Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

Cai, Liming; Choi, Ikseon; Hyun, Jong-Nae; Jeong, Young‐Keun; Baik, Byung‐Kee

doi:10.1094/cchem-02-13-0026-r

Cited by 53 publications

(48 citation statements)

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“…Within their respective bran particle size and hydration moisture content, WWFs containing hard red wheat bran had higher mixograph water absorptions and bread baking absorptions than WWFs containing hard white wheat bran, which is likely driven by the differences in their flour and bran compositional characteristics. Higher dough water absorptions were also reported for WWFs containing fine bran than for those containing coarse bran (Cai et al, 2014a). Bran with a higher total dietary fiber content was observed in Scarlet (54.5%), a hard red wheat, as compared to Klasic (50.3%), a hard white wheat.…”

Section: Effects Of Bran Pre-hydration On Bread-baking Quality Of Wwfmentioning

confidence: 82%

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

Cai

Choi

Park

et al. 2015

Cereal Chemistry Journal

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Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing, as well as their combinations, on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both hard red and hard white wheat, WWF containing bran pre-hydrated to 60% moisture content exhibited higher dough water absorption and longer dough mixing time, and produced bread with a larger loaf volume and lower crumb firmness at 0 and 7 days of storage than the corresponding WWF containing bran without prior hydration. Hard red and hard white WWF containing bran pre-autoclaved at 121°C for 2 h and hydrated to various moisture levels (20-60%) produced bread with a loaf volume comparable to that produced by the corresponding WWF containing non-autoclaved bran of 60% moisture content, suggesting that autoclaving bran could substitute for bran hydration to improve the bread-baking quality of WWF. The bran pre-hydrated to 60% moisture with or without prior autoclaving, and hydrated and frozen bran resulted in bread with a larger loaf volume than the bran of as-is moisture content.Hydration, autoclaving, freezing of bran and their combinations appear to be promising approaches for mitigating the deleterious effects of wheat bran on loaf volume of WWF bread.

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Section: Effects Of Bran Pre-hydration On Bread-baking Quality Of Wwfmentioning

confidence: 82%

“…Wheat bran could also extract water molecules from swollen starch granules in bread crumb during bread storage, which could expedite starch retrogradation and bread crumb staling (Purhagen et al, 2012;Cai et al, 2014a).…”

Section: Discussionmentioning

confidence: 99%

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

Cai

Choi

Park

et al. 2015

Cereal Chemistry Journal

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“…Nevertheless, since the use of larger particles of some cereal milling products has been reported to exert positive effect on technological performance and quality of some derived foods (Noort et al 2010;Chen et al 2011), as well as to induce some physiological effects (Stewart et al 2009;Cai et al 2014), the study of AC of larger particles may be of interest. Here, we show that adopting little changes with respect to the original QUENCHER ABTS method, it is possible to analyze large particles up to 0.5 mm, without mistakes in measured AC values.…”

Section: Discussionmentioning

confidence: 99%

“…As for wheat bran, the addition of bran having a larger particle size (≥ 0.5 mm) has been reported to positively influence technological performance, as well as quality and sensory characteristics of some integrated fiber-rich foods (Noort et al 2010;Chen et al 2011). Moreover, large particle-bran has been also shown to induce a greater acetate production in an in vitro fermentation system (Stewart et al 2009) and to influence the extent of starch retrogradation and in turn starch digestibility in bran-enriched bread during storage (Cai et al 2014), so suggesting that large particles may exert physiological effects. In the light of this, AC determination of large particles may have a physiological interest.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHER_ABTSassay by adopting a proper calculation mode

Benedetto¹,

Alfarano²,

Laus³

et al. 2015

Cereal Research Communications

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Assessment of Antioxidant Capacity (AC) of foods is useful to consider cumulative/ synergistic action of all dietary antioxidants, thus providing a more integrated information than the simple sum of measurable antioxidants. Among the different AC assays, the QUENCHER ABTS (QUick, Easy, New, CHEap and Reproducible) procedure is based on the direct reaction of ABTS •+ reagent with fine solid food particles without extraction of antioxidants. This assay is able to measure both soluble and insoluble antioxidants, that simultaneously come into contact with ABTS •+ molecules by either liquid-liquid or solid-liquid interactions, respectively. These interactions may change depending on the particle diameter. Usually, particles having 0.1-0.3 mm size are used. Here, AC was evaluated on whole flour (WF), derived from a mix of grains of ten durum wheat varieties, characterized by three different particle sizes: a smaller one, ≤0.2 mm (control, WF 0.2 ), and two larger ones, ≤0.5 mm and ≤1 mm (WF 0.5 and WF 1 , respectively). Moreover, a novel AC calculation procedure based on the slope value of the regression line of ABTS •+ response vs flour amount is presented in detail. The classical QUENCHER ABTS procedure provided for WF 0.2 an AC value of 42.0±2.7 mmol eq. Trolox/g d.w. A similar result was obtained for WF 0.5 (38.3±0.9 mmol eq. Trolox/g d.w.), thus indicating that these large particles may be analyzed by the QUENCHER ABTS assay provided that the "slope" calculation procedure is used. On the contrary, WF 1 showed about half AC (20.3±0.2 mmol eq. Trolox/g d.w.), thus showing that very large particles cannot be used even adopting the "slope" calculation.

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“…In addition, high damaged starch also due to the higher grain hardness of dry grinding technique compared to others since there is no soaking step in the process that eventually provides softening effect to the rice kernels [14]. Starch damage profoundly changes starch granule structure and it influences functional properties of starch [15].…”

Section: Resultsmentioning

confidence: 99%

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

Ahmad

Rajab

Hani

2016

MJAS

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Three different grinding techniques (dry, semi-wet, and wet) were employed in rice flour production. Investigation on the effects of the grinding techniques on starch damage percentage, particle size distribution, pasting profiles, morphological and textural properties of rice flours produced were evaluated. Wet grinding resulted in significantly (p< 0.05) has lower percentage of damaged starch (3.24 %) than other grinding methods. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice flours granule shapes. The granules displaying different shapes of polygonal, round and angular forms, with some as an individual granule while others tend to attached together. Wet grinding technique also yielded flour that exhibit significantly (p< 0.05) with higher gel hardness (16.62 g). Pasting profiles showed that pasting temperature for rice flour produce using these three grinding methods varied between 80.15 -80.42 °C. Results revealed that the three grinding techniques clearly affected the physicochemical properties of rice flour. The results from this study play an important role in the selection criteria of rice flour with desirable pasting and textural properties for manufacturing rice-based product.Keywords: Grinding techniques, particle size, pasting profiles, rice flour, starch damage Abstrak Tiga jenis teknik pengisaran (kering, separa basah, dan basah) telah digunakan dalam penghasilan tepung beras. Kajian ke atas kesan teknik pengisaran pada peratusan kerosakan kanji, taburan saiz partikel, profil pempesan, sifat morfologi dan tekstur tepung beras yang dihasilkan telah dianalisa. Pengisaran basah menyebabkan peratusan kanji rosak (p< 0.05) lebih rendah secara signifikan (3.24 %) berbanding kaedah -kaedah pengisaran lain. Kajian morfologi (mikroskopi dan analisis saiz zarah) telah menunjukkan perbezaan yang signifikan antara tepung beras dari segi saiz dan bentuk granul yang terhasil. Granul memaparkan bentuk berlainan seperti poligon, bulat dan bentuk bersudut, samada wujud sebagai granul sendirian ataupun berkluster. Teknik pengisaran basah juga menghasilkan perbezaan yang signifikan (p< 0.05) berbanding teknik pengisaran lain dari segi kekerasan gel yang lebih tinggi (16.62 g). Profil pempesan menunjukkan suhu pempesan untuk tepung beras yang dihasilkan menggunakan ketiga -tiga kaedah pengisaran berada dalam julat antara 80.15 -80.42 °C. Hasil kajian dengan jelas menunjukkan bahawa tiga teknik pengisaran memberi kesan kepada ciri -ciri fizikokimia tepung beras. Hasil kajian ini sangat penting dalam menentukan kriteria tepung beras berdasarkan sifat dan sifat tekstur yang dikehendaki untuk pembuatan produk berasaskan beras.Kata kunci: Teknik pengisaran, saiz partikel, profil pempesan, tepung beras, kerosakan kanji

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Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

Cited by 53 publications

References 20 publications

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

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

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHER_ABTSassay by adopting a proper calculation mode

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

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Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

Cited by 53 publications

References 20 publications

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

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

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHERABTSassay by adopting a proper calculation mode

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

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Product

Resources

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Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHER_ABTSassay by adopting a proper calculation mode