Influence of heat treatment for some wheat milling fractions on fino bread quality

Abstract

The influence of incorporating dry-heated wheat bran, at 5, 10, 15, and 20 g/100 g levels with dry-heated wheat germ at 3 g/100 g level, on fino dough rheology and bread quality was studied in comparison with fino bread containing unheated fractions, and white wheat bread. Dry heat treatment showed insignificant effects on the chemical composition and the dietary fibers of wheat bran and wheat germ, but was effective in reducing lipase activity by half in wheat bran, and by 100% in wheat germ. Dough containing dry heated fractions lowered the water absorption, extended the development time, strengthened the protein network, and increased the stability time, starch gelatinization, hot-gel stability, and starch retrogradation. Fino bread had larger loaf volume, darker crumb color, and lesser firm, gummy, and chewy texture. Sensory acceptability of fino bread loaves containing heated fractions indicated significant (P B 0.05) improvement in taste, flavor and overall acceptability scores. Fino bread provided 9.0 to 21.5% of the dietary fiber intake (DFI) for the adults, showed significant loss of phytic acid (30-34%), had higher significant total phenolic contents (109.2-198.2 mg GAE/100 g), and antioxidant activity (40.17-47.46%). Levels of 10 and 15 g heated bran with 3 g heated germ/ 100 g showed acceptable results among all studied characteristics. Dry heat treatment could be applied on wheat bran and wheat germ to mitigate their negative influences on dough rheological behavior, and to deliver functional fino bread to consumers, with more dietary fiber, highquality nutrients and antioxidant activity. Keywords Fino bread Á Dry heated wheat bran and wheat germ Á Dough rheology Á Sensory quality attributes Á Physical characteristics Á Nutritional value

Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

“…Samples treated at 115 and 130 °C showed significantly ( p < 0.05) higher setback viscosity (SV) values. The same result was observed by Abdel-Haleem [ 61 ] in blends of dry-heat-treated wheat bran with refined wheat flour, where the modification of protein, starch and pentosan structure during the heat treatment would explain the formation of a highly rigid gel in the cooling phase and the increase in the setback viscosity of treated samples.…”

Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties

“…Dry heating of wheat flour could increase gel strength, batter viscosity, and stability, which contributed to better product qualities (Meza et al., 2011). For example, dough containing some dry heated wheat milling fractions extended the development time and strengthened the protein network, and fino bread (a kind of long bread loaves) had larger loaf volume, darker crumb color, and softer texture (Abdel‐Haleem, 2019). The study of re‐milled semolina subjected to different degrees of heat treatment revealed that the semolina which was heat‐treated at 120°C for 30 min obtained beneficial effects on the leavening phase of dough, while bread quality impaired at 150°C for 30 min, thus indicating almost no negative effects of moderate heat treatment (120°C, 30 min) (Raiola et al., 2020).…”

Chemical composition, Rheological, Organoleptical and Quality Attributes of Gluten-Free Fino Bread

“…However, all bread samples increased in hardness during storage. It worth to mention that M.R.RS.E sample revealed the lowest hardness (16.77 N), while in the same time it showed a highest specific volume (3.41 cmᶾ/g) as shown in the next Table (7), which indicated that the M.R.RS.E sample was the softer and larger loaf volume. This result is in agreement with that of Feizollahi et al [45] who reported that hardness had a adverse correlation with specific volume.…”

“…It could be noticed from Table (7) that the water activity (a w ) of all bread samples increased during 3 days of storage periods. This may be ascribed to the addition of gums to the blends.…”

“…In Egypt, bread is a staple food, 50% of the daily energy is taken from bread [7]. There are three main types of bread made from wheat flour: Baladi (a rough brown flat loaf, 82% extraction), Shami (a white flat loaf, 76% extraction), and Fino (a longe loaf like french bread or hot dog buns, 72% extraction) [8].…”