Effect of microparticulated wheat bran on the physical properties of bread.
Int J Food Sci Nutr
; 64(1): 122-9, 2013 Feb.
Article
en En
| MEDLINE
| ID: mdl-22849296
ABSTRACT
Wheat bran and flour mixtures were used in a bread formulation to improve its quality characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated wheat bran (MWB) was substituted for a portion of wheat flour. As the MWB content increased, water-holding capacity, hardness and springiness increased while the swelling property decreased slightly. The hardness of bread containing MWB was lower than that made with commercial whole wheat flour (WWF). Bread containing 7% MWB had a higher specific volume (8.3%) than that of WWF bread. Enthalpy of dough decreased with increasing MWB content, and peak viscosity and breakdown decreased with increasing setback. Inner crust structures of bread containing MWB showed a slight reduction in gelatinization and gluten development in comparison with wheat bread. These results indicate that MWB could be used as a diet-enriching bread ingredient while maintaining bread quality.
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Triticum
/
Pan
/
Fibras de la Dieta
/
Alimentos Fortificados
/
Dieta
/
Harina
Límite:
Humans
Idioma:
En
Revista:
Int J Food Sci Nutr
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2013
Tipo del documento:
Article