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 ≤ 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, high-quality nutrients and antioxidant activity.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AACC International (2003) Approved methods of analysis of the American Association of Cereal Chemists International, 11th edn. AACC International, St. Paul
Banu I, Stoenescu G, Ionescu VS, Aprodu I (2012) Effect of the addition of wheat bran stream on dough rheology and bread quality. The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food Technol 36:39–52
Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181:1199–1200. https://doi.org/10.1038/1811199a0
Bock JE, Damodaran S (2013) Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. Food Hydrocoll 31:146–155. https://doi.org/10.1016/j.foodhyd.2012.10.014
Bucsella B, Takács Á, von Reding W, Schwendener U, Kálmán F, Tömösközi S (2017) Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction. Food Chem 220:9–17. https://doi.org/10.1016/j.foodchem.2016.09.198
Cai L, Choi I, Lee CK, Park KK, Baik BK (2014) Bran characteristics and bread-baking quality of whole grain wheat flour. Cereal Chem 91:398–405. https://doi.org/10.1094/CCHEM-09-13-0198-R
de Kock S, Taylor J, Taylor JRN (1999) Effect of heat treatment and particle size of different brans on loaf volume of brown bread. LWT Food Sci Technol 32:349–356. https://doi.org/10.1006/fstl.1999.0564
Demir MK, Elgün A (2014) Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread. J Food Sci Technol 51:59–66. https://doi.org/10.1007/s13197-011-0475-0
Efsa NDA (2010) Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA J 8:1462
Ertaş N (2016) The effect of microwave, autoclave and hot air oven stabilized wheat bran substitution on nutritional and sensorial properties of flat breads. J Food Health Sci 2:147–158. https://doi.org/10.3153/JFHS16016
Gajula H (2017) Effect of wheat bran on gluten network formation as studied through dough development, dough rheology and bread microstructure. Dissertation, Kansas State University. http://hdl.handle.net/2097/35570. Accessed 6 Oct 2018
García-estepa RM, Guerra-Hernández E, García-Villanova B (1999) Phytic acid content in milled cereal products and breads. Food Res Int 32:217–221. https://doi.org/10.1016/S0963-9969(99)00092-7
Gil A, Ortega RM, Maldonado J (2011) Wholegrain cereals and bread: a duet of the Mediterranean diet for the prevention of chronic diseases. Public Health Nutr 14:2316–2322. https://doi.org/10.1017/S1368980011002576
Gómez M, González J, Oliete B (2012) Effect of extruded wheat germ on dough rheology and bread quality. Food Bioprocess Technol 5:2409–2418. https://doi.org/10.1007/s11947-011-0519-5
Hemdane S, Jacobs PJ, Dornez E, Verspreet J, Delcour JA, Courtin CM (2016) Wheat (Triticum aestivum L.) bran in bread making: a critical review. Compr Rev Food Sci Food Saf 15:28–42. https://doi.org/10.1111/1541-4337.12176
Jacobs PJ, Hemdane S, Delcour JA, Courtin CM (2016) Dry heat treatment affects wheat bran surface properties and hydration kinetics. Food Chem 203:513–520. https://doi.org/10.1016/j.foodchem.2016.02.062
Latta M, Eskin M (1980) A simple and rapid colorimetric method for phytate determination. J Agric Food Chem 28:1313–1315. https://doi.org/10.1021/jf60232a049
Liu W, Brennan M, Serventi L, Brennan C (2017) Effect of wheat bran on dough rheology and final quality of Chinese steamed bread. Cereal Chem 94:581–587. https://doi.org/10.1094/CCHEM-09-16-0234-R
Mahmoud RM, Abou-Arab AA (1989) Comparison of methods to determine the extent of staling in Egyptian-type breads. Food Chem 33:281–289. https://doi.org/10.1016/0308-8146(89)90038-1
Majzoobi M, Farhoodi S, Farahnaky A, Taghipour M (2012) Properties of dough and flat bread containing wheat germ. J Agric Sci Technol 14:1053–1065
Martin C, Chiron H, Issanchou S (2013) Impact of dietary fiber enrichment on the sensory characteristics and acceptance of French baguettes. J Food Qual 36:324–333. https://doi.org/10.1111/jfq.12045
Nandeesh K, Jyotsna R, Rao GV (2011) Effect of differently treated wheat bran on rheology, microstructure and quality characteristics of soft dough biscuits. J Food Process Preserv 35:179–200. https://doi.org/10.1111/j.1745-4549.2009.00470.x
Onipe OO, Jideani AIO, Beswa D (2015) Composition and functionality of wheat bran and its application in some cereal food products. Int J Food Sci Technol 50:2509–2518. https://doi.org/10.1111/ijfs.12935
Ortolan F, Steel CJ (2017) Protein characteristics that affect the quality of vital wheat gluten to be used in baking: a review. Compr Rev Food Sci Food Saf 16:369–381. https://doi.org/10.1111/1541-4337.12259
Paucean A, Man SM, Socaci SA (2016) Wheat germ bread quality and dough rheology as influenced by added enzymes and ascorbic acid. Stud Univ Babes-Bolyai, Chem 61:103–118
Rose DJ, Ogden LV, Dunn ML, Pike OA (2008) Enhanced lipid stability in whole wheat flour by lipase inactivation and antioxidant retention. Cereal Chem 85:218–223. https://doi.org/10.1094/CCHEM-85-2-0218
Rosell CM, Collar C, Haros M (2007) Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocoll 21:452–462. https://doi.org/10.1016/j.foodhyd.2006.05.004
Saccotelli MA, Conte A, Burrafato KR, Calligaris S, Manzocco L, Del Nobile MA (2017) Optimization of durum wheat bread enriched with bran. Food Sci Nutr 5:689–695. https://doi.org/10.1002/fsn3.448
Siljeström M, Westerlund E, Björck I, Holm J, Asp NG, Theander O (1986) The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour. J Cereal Sci 4:315–323. https://doi.org/10.1016/S0733-5210(86)80035-2
Singh S, Singh N, Isono N, Noda T (2010) Relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties in wheat starch. J Agric Food Chem 58:1180–1188. https://doi.org/10.1021/jf902753f
Singh S, Singh N, MacRitchie F (2011) Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties. Food Hydrocoll 25:19–24. https://doi.org/10.1016/j.foodhyd.2010.05.001
Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
Srivastava AK, Sudha ML, Baskaran V, Leelavathi K (2007) Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. Eur Food Res Technol 224:365–372. https://doi.org/10.1007/s00217-006-0317-x
Stevenson L, Phillips F, O’sullivan K, Walton J (2012) Wheat bran: its composition and benefits to health, a European perspective. Int J Food Sci Nutr 63:1001–1013. https://doi.org/10.3109/09637486.2012.687366
Vaher M, Matso K, Levandi T, Helmja K, Kaljurand M (2010) Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. Proc Chem 2:76–82. https://doi.org/10.1016/j.proche.2009.12.013
Wang WM, Klopfenstein CF, Ponte JG Jr (1993) Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran. Cereal Chem 70:707–711
Wang N, Hou GG, Dubat A (2017a) Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread. LWT Food Sci Technol 82:147–153. https://doi.org/10.1016/j.lwt.2017.04.025
Wang H, Liu C, Wen J (2017b) Comparison of unheated and heated bran on flour quality: effects of particle size and addition levels. J Food Process Preserv 41:e12992. https://doi.org/10.1111/jfpp.12992
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Abdel-Haleem, A.M.H. Influence of heat treatment for some wheat milling fractions on fino bread quality. J Food Sci Technol 56, 2639–2650 (2019). https://doi.org/10.1007/s13197-019-03752-3
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-019-03752-3