Rheological properties of wheat flour dough and French bread enriched with wheat bran

Bleis, Fabien Le; Chaunier, Laurent; Chiron, Hubert; Valle, Guy Della; Saulnier, Luc

doi:10.1016/j.jcs.2015.06.014

Cited by 64 publications

(27 citation statements)

References 27 publications

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“…Dough stickiness decreased significantly (P < 0.05) from 46.22 to 41.59 g when the wheat bran substitution increased from 0 to 15%. These observations could also be attributed to the water absorption, particle size, mixing time, ingredient formulation, and level of enzyme addition (Le Bleis et al 2015). A similar result was observed by Sangnark and Noomhorm (2004b), that dough stickiness decreased as sugarcane bagasse substitution increased from 0 to 15%.…”

Section: Resultssupporting

confidence: 53%

“…According to the research of Rieder et al (2012), the addition of oat bran into wheat flour led to a significant reduction of extensibility, owing to the disruption of the starch-gluten network by bran. The effect could also be related to the percentage of bran added, the bran source, and particle size (Jacobs et al 2015;Le Bleis et al 2015). Kieffer et al (2007) and Skendi et al (2010) both illustrated that the addition of bran negatively affects the gluten network owing to the disruption of the starch-gluten matrix by bran.…”

Section: Resultsmentioning

confidence: 99%

“…Sangnark and Noomhorm (2004a) also indicated that the addition of fiber decreased the stickiness of dough. These observations could also be attributed to the water absorption, particle size, mixing time, ingredient formulation, and level of enzyme addition (Le Bleis et al 2015).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

et al. 2017

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Cereal Chem. 94(3):581-587Wheat bran is a low-cost by-product abundantly produced by the wheat flour industry. As a staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat consumption. This study investigated the effects of incorporating wheat bran into the CSB at different levels (5, 10, and 15%). The dough behavior was measured by analyzing rheological properties. Quality of CSB was analyzed from two perspectives: physical properties and nutritional quality. For physical properties, specific volume, loaf height, moisture, and texture were measured by AACC International Approved Methods. The predicted glycemic response of the bread was analyzed by using an in vitro digestion method. The results illustrated that the incorporation of wheat bran into wheat flour reduced the extensibility of the dough, decreased specific volume, and increased bread hardness, gumminess, and chewiness. However, this study also showed that addition of wheat bran can decrease the predicted glycemic response of steamed bread by up to 39%.

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Section: Resultssupporting

confidence: 53%

Section: Resultsmentioning

confidence: 99%

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Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

et al. 2017

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“…Additionally, texture properties, such as hardness, cohesiveness, springiness and resilience have also been closely associated with the end product quality. Numerous studies have revealed that the addition of DFs is more likely to produce doughs with harder texture and less springiness (Bleis et al, 2015;Wang et al, 2017a,b). Studies have indicated that the interactions among gluten, starch and DFs may be one of the major factors responsible for the quality of the flour product (Abang Zaidel et al, 2008;Chen et al, 2011;Fan et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Han

et al. 2018

Int J of Food Sci Tech

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Summary The effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of gluten (G) as well as gluten‐starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF‐enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain‐hardening capacity induced by WBDF. On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF. Accordingly, for bran‐enriched flour products, the pretreatment with bran‐like particles leading to size reduction, softening or solubility improvement may be advantageous.

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“…Other components include vitamins and minerals and bioactive compounds such as alkylresorcinols, ferulic acid, flavonoids, carotenoids, lignans and sterols (Onipe et al, 2015). In the last decades, several studies have shown potential in incorporation of WB in cereal based products such as bread (Nandeesh et al, 2011;Boita et al, 2016;Le Bleis et al, 2015), biscuits, cookies (Silky et al, 2014;Kamal 2015;Ellouze-Ghorbel et al, 2010) and cakes (Lebesi and Tzia, 2011). The aim of this study was to investigate the effect of different kinds of WB on the rheological properties of dough and physical parameters of cookies with addition of WB.…”

Section: Introductionmentioning

confidence: 99%

Potential of bran from various wheat variety for cookies production

Lauková

Karovičová

Kohajdová

et al. 2016

Acta Chimica Slovaca

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The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.

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Rheological properties of wheat flour dough and French bread enriched with wheat bran

Cited by 64 publications

References 27 publications

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Potential of bran from various wheat variety for cookies production

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