Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality

Abstract

Background and Objectives: Bran components cause poor dough and end-product quality for whole wheat flour. However, there are few reports on the impacts of bran components on protein functionality in whole wheat bread-baking. Therefore, a reconstitution research was performed to evaluate bran components' effects on proteins in whole-wheat bread-baking. Findings: The bran components showed significant (p < .05) and complex impacts on the solubility of proteins in bread crumbs. Specifically, the fiber had synergetic interactions with extractable phenolics and hydrolyzable phenolics (HP) to increase the sonication extractability of insoluble polymeric proteins in bread crumb. The HP also had a synergistic interaction to increase low molecular weight monomeric proteins and peptides in bread crumb. Conclusions:The fiber and HP were major components in increasing solubility of proteins in the crumb, which was indicative of interactive and deteriorative impacts of the bran components on protein functionality in association with degradation of dough stability and bread-making quality in whole-wheat baking.Significance and Novelty: This research discovered novel information on the impact of bran components on the solubility of proteins in bread crumb.The information will be a valuable reference to enhance the knowledge of the function of bran components in whole wheat bread-baking.

Study of hard red spring wheat millstreams on the correlation between protein molecular weight parameters and bread‐making quality

“…Previous research that was performed using an experimental long‐flow mill in this laboratory showed a large variation for the physicochemical and bread‐making characteristics in hard red spring (HRS) wheat millstreams (Baasandorj et al, 2021). Among bran components, fiber was primarily responsible for deteriorative impacts on protein functionality with degradation of dough stability and bread‐making quality (Khalid et al, 2017; Simsek et al, 2023). Arabinoxylan, which is the main component of bran fiber, was particularly recognized as an effective differentiative index to evaluate the contamination level of bran components and bread‐making quality in flour millstreams (Baasandorj et al, 2021; Izydorczyk, 2021; Wang et al, 2006).…”

Determination of proximate composition, energy and glycemic index values of stiff porridge prepared from composite flours

“…The grain also contains bran and germ which improves the nutritional density (11). The maize bran is rich in magnesium, phosphorus and potassium (12), although the bran and germ are normally excluded in refined flours (13,14). Maize is a source of protein, fibre and fat although the amount is greatly influenced by the variety of maize (15).…”