Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

Abstract

The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.Whole flour dough rheology and bread quality M. Schmiele et al.

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

“…The collected data confirm the effects on the rheological properties of dough when refined The control (no replacement) and the 5%-, 10%-, 15%-, 20%-, 25%-substituted breads 6 were produced using the previously described flours and were first analyzed for their 7 technology properties: crust color, bread crunchiness and volume, TPA test. (Table 2).…”

“…An increase in substitution with the pearled fraction resulted in a The results of the mechanical and acoustical properties of the composite bread crust are 5 reported in Table 2. The total break energy, that is the energy necessary to break the crust 6 and to continue the compression until 20 mm of penetration, was found to be higher in the 7 0% and 5% flour substituted samples, with a descending trend when the flour replacement 8 level was increased (from 149 mJ to 99 mJ, -35.6%).…”

“…1); after the increasing fraction addition, the differences for these parameters are more pronounced for higher 6 replacement levels than 15%. The C4 point (amylase activity) was unaffected by the flour 7 substitution with the pearled kernel fraction percentage (data not shown).…”

Consumer perception of bread depending on wheat origin in relation to physicochemical characteristics of wheat flour

“…Protein was highly correlated with hardness of bread (r = 0.912) in Korean wheat indicating a difference in protein quality between the imported wheat and Korean wheat samples used in this study. Lin et al (2012) and Schmiele et al (2012) reported a high correlation between SV of bread and dough extensibility. In addition, Lin et al (2012) showed that bread made with flour containing high gluten content exhibited the highest SV.…”

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

“…In the present study, the increase in WA of WM compared with WF was most probably related with the higher bran content consequently the higher total pentosan content of WM. Schmiele et al (2012) pointed out that the addition of whole wheat flour or wheat bran to WF causes an increase in the bran content of flour blend leading to an increase in WA (Bucsella et al 2016).…”