459
Views
19
CrossRef citations to date
0
Altmetric
Food composition and analysis

Effect of microparticulated wheat bran on the physical properties of bread

, , &
Pages 122-129 | Published online: 31 Jul 2012

References

  • American Association of Cereal Chemists (AACC). 1983. Approved methods of the American Association of Cereal Chemists. St Paul, MN: Association of Cereal Chemists, Inc.
  • American Association of Cereal Chemists (AACC). 2000. Approved methods of the American Association of Cereal Chemists. St Paul, MN: American Association of Cereal Chemists, Inc.
  • Alessandro A, Concha C. 2009. Gel, dough and fibre enriched fresh bread: relationships between quality features and staling kinetics. J Food Eng. 91:526–532.
  • AOAC. 1995. Official methods of analysis methods. Washington, DC: Association of Official Analytical Chemists.
  • Barcenas ME, Rosell CM. 2005. Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloids. 19:1037–1043.
  • Bosaeus I. Fibre effects on intestinal functions (diarrhea, constipation and bowel syndrome). Clin Nutr. 2004Suppl. 1: 33–38.
  • Buksa K, Nowotna A, Praznik W, Gambus H, Ziobro R, Krawontka J. 2010. The role of pentosans and starch in baking of whole meal rye bread. Food Res Int. 43:2045–2051.
  • Chau CF, Cheung CK, Wong YS. 1997. Functional properties of protein concentrates from three Chinese indigenous legume seeds. J Agric Food Chem. 45:2500–2503.
  • Chen JS, Fei MJ, Shi CL, Tian JC, Sun CL, Zhang H, Ma Z, Dong HX. 2011. Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles. J Cereal Sci. 53:217–224.
  • Gomez M, Ronda F, Blanco AC, Cacallero PA, Apesteguia A. 2003. Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol. 216:51–56.
  • Gray DS. 1995. The clinical uses of dietary fibre. Am Fam Physician. 51:419–426.
  • Hathorn CS, Biswas MA, Gichuhi PN, Bowell-Benjamin AC. 2008. Comparison of chemical, physical, micro-structure, and microbial properties of breads supplemented with sweet potato flour and high gluten dough enhancers. LWT-Food Sci Technol. 41:803–815.
  • Hayman DA, Hoseney RC, Faubion JM. 1998. Effect of pressure (crust formation) on bread crumb grain development. Cereal Chem. 75:581–584.
  • Hemery Y, Holopainen U, Lampi AM, Lehtinen P, Nurmi T, Piironen V, Edelmann M, Rouau X. 2011. Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electronic separation of particles. J Cereal Sci. 53:9–18.
  • Hung PV, Maeda T, Morita N. 2007. Dough and bread qualities of flour with whole waxy wheat flour substitution. Food Res Int. 40:273–279.
  • Hwang JK, Kim TC, Cho SJ, Kim JC. 1995. Effects of various thermal treatments on physicochemical properties of wheat bran. Korean J Food Sci Technol. 27:394–403.
  • Katica K, Salmenkallio-Marttila M, Partanen R, Forssell P, Autio K. 2006. Effect of sourdough and enzymes on staling of high fibre wheat bread. LWT-Food Sci Technol. 39:479–491.
  • Kim YH. 1998. Rheological properties of dough added with wheat bran. J Korean Soc Food Sci Nutr. 27:1125–1131.
  • Kim BK, Lee JS, Lee CH, Park DJ. 2008. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean full. LWT-Food Sci Technol. 41:34–41.
  • Lee JS, Kim BK, Kim KH, Park DJ. 2008. Preparation of low-fat uptake doughnut by dry particle coating technique. J Food Sci. 73:137–142.
  • Li JY, Yeh AI, Fan KL. 2007. Gelation characteristics and morphology of corn starch/soy protein concentrate composite during heating. J Food Eng. 78:1240–1247.
  • Liu HR. 2007. Whole grain phytochemicals and health. J Cereal Sci. 46:207–219.
  • Liu Z, Scanlon MG. 2003. Predicting mechanical properties of bread crumb. Trans Inst Chem Eng. 81:224–238.
  • Mallasy LO, El Tinay EL, Ahmed AR. 2002. Biochemical and sensory evaluation of wheat bran supplemented sorghum bread. Plant Foods Hum Nutr. 57:63–71.
  • Noort MWJ, Haaster DV, Hemery Y, Schols HA, Hamer RJ. 2010. The effect of particle size of wheat bran fractions on bread quality-Evidence for fibre-protein interactions. J Cereal Sci. 52:59–64.
  • Pomeranz Y. 1978. Wheat: chemistry and technology. St Paul, MN: AACC75.
  • Pomeranz Y, Shogren MD, Bechtel DB. 1977. Fibre in bread making-Effects on functional properties. Cereal Chem. 54 1: 25–41.
  • Ragaee S, Abdel-Aal ESM. 2006. Pasting properties of starch and protein in selected cereal and quality of their food products. Food Chem. 95:9–18.
  • Rojas JA, Rosell CM, Bendito de Barber C, Perez-Munuera I, Liuch MA. 2000. The baking process of wheat rolls followed by cryo scanning electron microscopy. Eur Food Res Technol. 212:57–63.
  • Sabanis D, Lebesi D, Tzia C. 2009. Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT-Food Sci Technol. 42:1380–1389.
  • Scanlon MG, Zghal MC. 2001. Bread properties and crumb structure. Food Res Int. 34:841–864.
  • Schoch TJ. 1964. Swelling power and solubility of granular starches. In: Whistler RL. editors. Methods in carbohydrate chemistry. Vol. 4. New York: Academic press. 106–108.
  • Sivam AS, Dongxiao SW, Quek SY, Perera CO. 2010. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. J Food Sci. 75 8: 163–174.
  • Vandeputte GE, Vermeylen R, Geeroms J, Delcour JA. 2003. Rice starchs. III. Structural aspects provide insight into swelling and pasting properties. J Cereal Sci. 38:43–52.
  • Wang J, Rosell CM, Barber CB. 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem. 79:221–226.
  • Zhu KX, Huang S, Peng W, Qian HF, Zhou HM. 2010. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Res Int. 43:943–948.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.