Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties
| Autor: | Berrin Özkaya, Hazım Özkaya, Burcu Baumgartner |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Dietary Fiber
0301 basic medicine Phytic Acid Flour Color Pharmaceutical Science 03 medical and health sciences 0404 agricultural biotechnology Food science Triticum 030109 nutrition & dietetics Bran Chemistry digestive oral and skin physiology food and beverages Hydrothermal treatment Oryza Total cell Bread 04 agricultural and veterinary sciences 040401 food science Taste Fermentation Dietary fiber Edible Grain Food quality Food Analysis Food Science |
| Zdroj: | Journal of Texture Studies. 49:84-93 |
| ISSN: | 0022-4901 |
| DOI: | 10.1111/jtxs.12286 |
| Popis: | Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized by two different methods (fermentation and hydrothermal). Untreated, concentrated, concentrated-dephytinized by fermentation method, and concentrated-dephytinized by hydrothermal method bran samples were each incorporated into flour at levels of 0, 10, 15, and 20%, and their effects on bread properties were investigated. Unprocessed wheat bran and rice bran addition decreased the volume yield, and the specific volume of the bread depends on the incorporation level. A further decrease was observed with the addition of concentrated bran. However, the dephytinization treatments slightly improved these values. The same pattern was observed for the total number of cells and the total cell area of bread crumbs. Both wheat bran and rice bran were observed to cause a darker crumb color, and the effects of bran samples on crumb color were more pronounced after the dephytinization treatment. The addition of concentrated wheat bran and rice bran significantly increased hardness, as well as decreasing springiness, cohesiveness, and resilience of the bread, depending on the bran levels. Although dephytinization treatments enhanced the textural properties of bread, these results were still inferior to those obtained using bread produced with untreated bran. Regarding the dephytinization treatments, the influence of fermentation treatment on bread properties was slightly beneficial compared to hydrothermal treatment.Consumption of dietary fiber offers a range of health benefits. Cereal bran has great potential as a dietary fiber source. However, this bran's high phytic acid content and adverse effects on bread quality limit that potential. It is possible to obtain high dietary fiber and low phytic acid bran samples through bran concentration and dephytinization treatments. The dephytinization treatment is an effective method for degradation of phytic acid. The negative effects of wheat bran and rice bran on bread quality decreased significantly following the dephytinization treatments. This study demonstrated that fiber-enriched bread with low phytic acid content and acceptable texture can be produced using concentrated and dephytinized bran. |
| Databáze: | OpenAIRE |
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