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Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract.
Cheng Li1, Gengjun Chen1, Michael Tilley2
1Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
Foods (Basel, Switzerland)
|May 25, 2024
Summary
Wheat bran aqueous extract (WBE) enhances bread quality by improving dough properties and increasing specific volume. This functional ingredient offers a promising way to produce high-fiber, high-protein baked goods.
Area of Science:
- Food Science and Technology
- Cereal Chemistry
- Nutritional Science
Background:
- Wheat bran is recognized for its nutritional value and functional attributes.
- Its potential as a functional ingredient in bakery applications requires thorough investigation.
Purpose of the Study:
- To produce and characterize wheat bran aqueous extract (WBE) for bakery use.
- To evaluate WBE's impact on dough properties and bread quality.
Main Methods:
- Production and chemical characterization of wheat bran aqueous extract (WBE).
- Analysis of dough rheology (viscosity, modulus) and bread-specific volume.
- Scanning electron microscopy (SEM) for microstructural analysis.
- Assessment of protein composition (gliadin to glutenin ratio) and starch gelatinization.
Main Results:
- WBE addition (7.5%) significantly increased bread-specific volume.
- WBE improved dough viscosity and viscoelastic properties (storage and loss modulus).
- SEM revealed WBE promoted protein and starch aggregation; gliadin/glutenin ratio increased.
- Starch gelatinization and dough extension properties remained largely unaffected.
Conclusions:
- Wheat bran aqueous extract (WBE) is a viable functional ingredient for bakery applications.
- WBE enhances bread quality by improving dough rheology and bread volume.
- Incorporating WBE offers a method to produce enriched, high-quality bread.
