Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety

Authors

  • Michaela Lauková Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava
  • Jolana Karovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava
  • Zlatica Kohajdová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava
  • Lucia Minarovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/888

Keywords:

wheat bran, spelt bran, functional properties, dough rheology, Mixolab

Abstract

Wheat bran is the by-product derived from the wheat milling and represents a good source of dietary fiber. Consumption of wheat bran is associated with many health benefits. The hydration properties (water holding, water retention and swelling capacity) and oil binding capacity of bran from various wheat variety were investigated. It was showed that the water holding capacity of bran ranged from 2.27 to 2.98 g.g-1, which were approximately four times higher compared to wheat flour. Also, it was observed that commercial wheat bran was characterised with the highest swelling capacity (5.21 mL.g-1) and the lowest water retention and oil binding capacities (1.38 and 1.35 g.g-1, respectively). Mixing and pasting properties of wheat dough with addition of bran at different level (5, 10 and 15%) were studied using Mixolab. From the results it was concluded that water absorption and dough development time increased with addition of different bran, while dough stability decreased. Moreover, with increasing addition level of different bran significantly affected the thermo-mechanical properties of wheat dough. The lowest effect on protein weakening was found after addition of spelt bran. The higher starch pasting ability of enriched dough was recorded after incorporation of bran from crossbreed Lubica. Furthermore, it was found that dough enriched with the commercial wheat bran was characterized by the lowest values of C3 (lower starch pasting ability), C4 (lower stability of hot formed gel) and C5 (lower starch retrogradation) parameters. 

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Aravind, N., Sissons, M., Egan, N., Felows, Ch. 2012. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti. Food Chemistry, vol. 130, no. 2, p. 299-309. https://dx.doi.org/10.1016/j.foodchem.2011.07.042 DOI: https://doi.org/10.1016/j.foodchem.2011.07.042

Boita, E. R. F., Oro, T., Bressiani, J., Santetti, G. S., Bertolin, T. E., Gutkoski, L. C. 2016. Rheological properties of wheat flour dough and pan bread with wheat bran. Journal of Cereal Science, vol. 71, p. 177-182. https://dx.doi.org/10.1016/j.jcs.2016.08.015 DOI: https://doi.org/10.1016/j.jcs.2016.08.015

Chantaro, P., Devahastin, S., Chiewchan, N. 2008. Production of antioxidant high dietary fiber powder from carrot peels. LWT - Food Science and Technology, vol. 41, no. 10, p. 1987-1994. https://dx.doi.org/10.1016/j.lwt.2007.11.013 DOI: https://doi.org/10.1016/j.lwt.2007.11.013

Constantinescu, G., Dabija, A., Buculei, A., Rebenciuc, I. 2011. Evaluation of cereal cultivar impact on bread quality. Journal of Agroalimentary Processes and Technologies, vol. 17, no. 4, p. 473-476.

Dapčević Hadnađev, M., Torbica, A., Hadnađev, M. 2011. Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab. Procedia Food Science, vol. 1, p. 328-334. https://dx.doi.org/10.1016/j.profoo.2011.09.051 DOI: https://doi.org/10.1016/j.profoo.2011.09.051

de Escalada Pla, M. F., Uribe, M., Fissore, E. N., Gerschenson, L. N., Rojas, A. M. 2010. Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes. Journal of Food Engineering, vol. 96, no. 2, p. 239-248. https://dx.doi.org/10.1016/j.jfoodeng.2009.07.018 DOI: https://doi.org/10.1016/j.jfoodeng.2009.07.018

El-Sharnouby, G. A., Aleid, A. M., Al-Otaibi, M. M. 2012. Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.). Food and Nutrition Sciences, vol. 3, no. 3, p. 322-328. https://doi.org/10.4236/fns.2012.33047 DOI: https://doi.org/10.4236/fns.2012.33047

Esposito, F., Arlotti, G., Bonifati, A. M., Napolitano, A., Vitale, D., Fogliano, V. 2005. Antioxidant activity and dietary fibre in durum wheat bran by-products. Food Research International, vol. 38, no. 10, p. 1167-1173. https://dx.doi.org/10.1016/j.foodres.2005.05.002 DOI: https://doi.org/10.1016/j.foodres.2005.05.002

Gómez, M., Jiménez, S., Ruiz, E., Oliete, B. 2011. Effect of extruded wheat bran on dough rheology and bread quality. LWT - Food Science and Technology, vol. 44, no. 10, p. 2231-2237. https://dx.doi.org/10.1016/j.lwt.2011.06.006 DOI: https://doi.org/10.1016/j.lwt.2011.06.006

Gotti, R., Amadesi, E., Fiori, J., Bosi, S., Bregola, V., Marotti, I., Dinelli, G. 2018. Differentiation of modern and ancient varieties of common wheat byquantitative capillary electrophoretic profile of phenolic acids. Journal of Chromatography A, vol. 1532, p. 208-215. https://dx.doi.org/10.1016/j.chroma.2017.11.058 DOI: https://doi.org/10.1016/j.chroma.2017.11.058

Gulia, N., Khatkar, B. S. 2014. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles. Food Science and Technology International, vol. 20, no. 3, p. 171-182. https://dx.doi.org/10.1177/1082013213476076 DOI: https://doi.org/10.1177/1082013213476076

He, S., Li, J., He, Q., Jian, H., Zhang, Y., Wang, J., Sun, H. 2018. Physicochemical and antioxidant properties of hard white winter wheat (Triticum aestivm L.) bran superfine powder produced by eccentric vibratory milling. Powder Technology, vol. 325, p. 126-133. https://dx.doi.org/10.1016/j.powtec.2017.10.054 DOI: https://doi.org/10.1016/j.powtec.2017.10.054

Jacobs, P. J., Hemdane, S., Dornez, E., Delcour, J. A., Courtin, Ch. M. 2015. Study of hydration properties of wheat bran as a function of particle size. Food Chemistry, vol. 179, p. 296-304. https://dx.doi.org/10.1016/j.foodchem.2015.01.117 DOI: https://doi.org/10.1016/j.foodchem.2015.01.117

Jefremova, O., Radenkovs, V., Kunkulberga, D., Klava, D. 2015. Technological properties of dough from wheat flour and fermented bran. Chemical Technology, vol. 66, no. 1, p. 13-18. DOI: https://doi.org/10.5755/j01.ct.66.1.12360

Jia, Ch., Huang, W., Abdel-Samie, M. A.-S., Huang, G., Huang, G. Dough rheological, Mixolab mixing, and nutritional characteristics of almond cookies with and without xylanase. Journal of Food Engineering, vol. 105, no. 2, p. 227-232. https://dx.doi.org/10.1016/j.jfoodeng.2011.02.023 DOI: https://doi.org/10.1016/j.jfoodeng.2011.02.023

Lebesi, D. M., Tzia, C. 2012. Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes. Innovative Food Science & Emerging Technologies, vol. 13, p. 207-214. https://dx.doi.org/10.1016/j.ifset.2011.08.001 DOI: https://doi.org/10.1016/j.ifset.2011.08.001

Messia, M. C., Reale, A., Maiuro, L., Candigliota, T., Sorrentino, E., Marconi, E. 2016. Effects of pre-fermented wheat bran on dough and bread characteristics. Journal of Cereal Sience, vol. 69, p. 138-144. https://dx.doi.org/10.1016/j.jcs.2016.03.004 DOI: https://doi.org/10.1016/j.jcs.2016.03.004

Minarovičová, L., Lauková. M., Kohajdová, Z., Karovičová, J., Kuchtová, V. Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 373-379. https://dx.doi.org/10.5219/743 DOI: https://doi.org/10.5219/743

Mironeasa, S., Codină, G. G. 2013. Effect of citrus fibers addition on wheat flour dough rheological properties. Food and Environment Safety, vol. 12, no. 4, p. 322-327.

Mironeasa, S., Codina, G. G. 2016. The mixolab rheological properties and dough microstructure of defatted mustard seed-wheat composite flours. Journal of Food Processing and Preservation, vol. 41, no. 5, e13130. https://dx.doi.org/10.1111/jfpp.13130 DOI: https://doi.org/10.1111/jfpp.13130

Mosharraf, L., Kadivar, M., Shahedi, M. 2009. Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread. Journal of Cereal Science, vol. 49, no. 3, p. 398-404. https://dx.doi.org/10.1016/j.jcs.2009.01.006 DOI: https://doi.org/10.1016/j.jcs.2009.01.006

Mudgil, D., Barak, S. 2013. Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules, vol. 61, p. 1-6. https://dx.doi.org/10.1016/j.ijbiomac.2013.06.044 DOI: https://doi.org/10.1016/j.ijbiomac.2013.06.044

Nandi, I., Gosh, M. 2015. Studies on functional and antioxidant property of dietary fibre extracted from defatted sesame husk, rice bran and flaxseed. Bioactive Carbohydrates and Dietary Fibre, vol. 5, no. 2, p. 129-13. https://dx.doi.org/10.1016/j.bcdf.2015.03.001 DOI: https://doi.org/10.1016/j.bcdf.2015.03.001

Raghavendra, S. N., Ramachandra Swamy, S. R., Rastogi, N. K., Raghavarao, K. S. M. S., Kumar, S., Tharanathan, R. N. 2006. Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, vol. 72, no. 3, p. 281-286. https://dx.doi.org/10.1016/j.jfoodeng.2004.12.008 DOI: https://doi.org/10.1016/j.jfoodeng.2004.12.008

Rodriguez-Sandoval, E., Sandoval, G., Cortes-Rodríguez, M. 2012. Effect of Quinoa and Potato Flours on the Thermomechanical and Breadmaking Properties of Wheat Flour. Brazilian Journal of Chemical Engineering, vol. 29, no. 3, p. 503-510. https://dx.doi.org/10.1590/S0104-66322012000300007 DOI: https://doi.org/10.1590/S0104-66322012000300007

Sangnark, A., Noomhorm, A. 2004. Chemical, physical and baking properties of dietary fiber prepared from rice straw. Food Research International, vol. 37, no. 1, p. 66-74. https://dx.doi.org/10.1016/j.foodres.2003.09.007 DOI: https://doi.org/10.1016/j.foodres.2003.09.007

Sharoba, A. M., Farrag, M. A., Abd El-Salam, A. M. 2013. Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies, vol. 19, no. 4, p. 429-444. DOI: https://doi.org/10.21608/jfds.2013.72084

Švec, I., Hrušková, M. 2015. The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. LWT - Food Science and Technology, vol. 60, no. 1, p. 623-629. https://dx.doi.org/10.1016/j.lwt.2014.07.034 DOI: https://doi.org/10.1016/j.lwt.2014.07.034

Teng, Y., Liu, C., Bai, J., Liang, J. 2015. Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran. Journal of Food Science and Technology, vol. 52, no. 5, p. 3014-3021. https://dx.doi.org/10.1007/s13197-014-1366-y DOI: https://doi.org/10.1007/s13197-014-1366-y

Vizitiu, D., Danciu, I. 2011. Evaluation of farinograph and mixolab for prediction of mixing properties of industrial wheat flour. Acta Universitatis Cibiniensis Series E: Food Technology, vol. 15, no. 2, p. 31-38.

Xhabiri, G. Q., Durmishi, N., Idrizi, X., Ferati, I., Hoxha, I. 2016. Rheological Qualities of Dough from Mixture of Flour and Wheat Bran and Possible Correlation between Bra Bender and Mixolab Chopin Equipments. MOJ Food Processing & Technology, vol. 2, no. 4, p. 1-7. https://dx.doi.org/10.15406/mojfpt.2016.02.00042 DOI: https://doi.org/10.15406/mojfpt.2016.02.00042

Xiong, L., Zhang, B., Niu, M., Zhao, S. 2017. Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution. LWT - Food Science and Technology, vol. 82, p. 396-403. https://dx.doi.org/10.1016/j.lwt.2017.04.064 DOI: https://doi.org/10.1016/j.lwt.2017.04.064

Yaich, H., Garna, H., Bchir, B., Besbes, S., Paquot, M., Richel, A., Blecker, Ch., Attia, H. 2015. Chemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia. Algal Research, vol. 9, p. 65-73. https://dx.doi.org/10.1016/j.algal.2015.02.017 DOI: https://doi.org/10.1016/j.algal.2015.02.017

Yan, X., Ye, R., Chen, Y. 2015. Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chemistry, vol. 180, p. 106-115. https://dx.doi.org/10.1016/j.foodchem.2015.01.127 DOI: https://doi.org/10.1016/j.foodchem.2015.01.127

Downloads

Published

2018-03-01

How to Cite

Lauková, M. ., Karovičová, J. ., Kohajdová, Z. ., & Minarovičová, L. . (2018). Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 202–208. https://doi.org/10.5219/888

Most read articles by the same author(s)

1 2 > >>