Author:

Keywords:

Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, wheat bran, bread making, dough development, loaf volume, particle size reduction, heat stabilization, prehydration, hydration kinetics, hydration capacity, PARTICLE-SIZE, BAKING PROPERTIES, PHYSICAL-PROPERTIES, HEAT-TREATMENT, WHOLE-WHEAT, FLOUR, QUALITY, ENZYMES, FIBER, PERFORMANCE, Bread, Dietary Fiber, Flour, Food Handling, Triticum, Water, 03 Chemical Sciences, 07 Agricultural and Veterinary Sciences, 09 Engineering, Food Science, 30 Agricultural, veterinary and food sciences, 34 Chemical sciences, 40 Engineering

Abstract:

The impact of the hydration capacity and hydration rate of wheat bran on optimal bread dough development and loaf volume was investigated using coarse bran, both native as well as after toasting, milling, presoaking, and combinations of the latter. It was found that toasting reduces bran's hydration rate, which, during mixing, results in a temporary excess of water in which dough development takes place inefficiently and hence requires additional time. This mechanism was further substantiated by the observation that delayed dough development can be counteracted by the presoaking of bran. Milling of bran increases its hydration rate and results in faster optimal dough development. Presoaking of nonmilled bran, however, did not result in faster dough development. Smaller bran particles do lead to faster dough development, probably due to increased proper contacts between flour particles. Optimal loaf volumes did not change upon milling and toasting.