Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures

Effect of addition of wheat bran hydrolysate on bread properties

“…In this study, an alternative method was employed to eliminate the negative effects of wheat bran addition in bread making. WB was hydrolyzed at 150 • C for 30 min, and the hydrolysates obtained were used in bread making according to the method provided by Cingöz et al (2023). The previous study reported that the hydrolysate obtained at 150 • C could be used in bread making without adversely affecting the rheological properties of the dough (Cingöz et al, 2023).…”

“…WB was hydrolyzed at 150 • C for 30 min, and the hydrolysates obtained were used in bread making according to the method provided by Cingöz et al (2023). The previous study reported that the hydrolysate obtained at 150 • C could be used in bread making without adversely affecting the rheological properties of the dough (Cingöz et al, 2023). The WBH obtained had 5.18% dry matter, 0.63 g/L glucose, 0.98 g/L xylose, 2.40 g/L xylooligosaccharide, and 1156.84 µg GA/mL total phenolic content.…”

“…Wheat bran (WB) was mixed with water at a ratio of 8:1 w/w (liquid/solid) and hydrolyzed at 150 • C for 30 min in a 1 L stainless steel reactor (Parr Reactor, Co., IL, USA) (Cingöz et al, 2023). The spent solid of WBH was removed from the filtrate (Garrote et al, 1999) that was used for bread making.…”

“…Besides cellulose (30%), hemicellulose (25%), and lignin (8%) content (Urbaniec & Grabarczyk, 2009), it is rich in bioactive compounds and micronutrients (Katileviciute et al., 2019) such as phenolic acids (Yin et al., 2019), some vitamins and minerals (Ye et al., 2021). It is widely used in bread production, but it is known that the direct addition of wheat bran affects negatively dough rheology (Cingöz et al., 2023), bread properties (gluten dehydration, recrystallization of amorphous starch, or redistribution of water molecules among bread components), the production process, and thus bread quality (Fadda et al., 2014).…”

“…This reaction increases the hydronium ion concentration (Vegas et al., 2006) and thus hemicellulose is hydrolyzed to soluble fractions such as oligosaccharides, monosaccharides, and sugar degradation products (furfural and hydroxymethylfurfural) while cellulose and lignin stay with the solid phases (Nagarani et al., 2014). The acidic environment also releases some phenolic compounds from hemicellulose and lignin (Conde et al., 2011) and increases the total phenolic matter content of the reaction medium (Cingöz et al., 2023).…”