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Wheat milling by-products and their impact on bread making
Sami Hemdane1, Sofie Leys1, Pieter J Jacobs1
1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, 3001 Leuven, Belgium.
Food Chemistry
|May 16, 2015
Summary
Wheat milling by-products, rich in dietary fiber (DF), impact bread quality. Finer by-products negatively affect bread volume more than coarser ones, indicating intrinsic property differences influence baking performance.
Area of Science:
- Food Science
- Agricultural Science
- Cereal Chemistry
Background:
- Wheat milling by-products are often rich in dietary fiber (DF).
- Understanding their properties is crucial for effective utilization in food products.
- Their impact on bread making quality requires detailed investigation.
Purpose of the Study:
- To investigate the relationship between the properties of wheat milling by-products and their impact on bread making.
- To analyze how varying levels of dietary fiber, starch, lipids, and ash in by-products affect bread quality.
- To determine the intrinsic factors within by-products that influence bread specific volume.
Main Methods:
- Characterization of wheat milling by-products (coarse bran, weatings, low grade flour) for starch, lipid, DF, and ash content.
- Measurement of enzyme activity and average particle size of by-products.
- Comparative bread making trials using meals composed at equivalent starch levels.
- Assessment of bread specific volume as a key quality indicator.
Main Results:
- Starch and lipid content increased, while DF and ash content decreased from coarse bran to low grade flour.
- Average particle size correlated positively with DF, ash content, and hydration properties.
- Bread specific volume was significantly reduced by fine weatings and low grade flour compared to coarse bran and weatings, even when starch content was normalized.
Conclusions:
- The intrinsic properties of finer wheat milling by-products (fine weatings, low grade flour) are more detrimental to bread making than those of coarser by-products (coarse bran, weatings).
- Particle size and composition significantly influence the negative impact of by-products on bread quality.
- Further research into modifying these by-product properties could improve their use in baking.
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