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The effects of aqueous extraction on the performance of wheat bran in bread
Author(s) -
Wootton Michael,
ShamsUdDin Mohammad
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370409
Subject(s) - bran , farinograph , residue (chemistry) , food science , chemistry , moisture , phytic acid , extraction (chemistry) , wheat flour , raw material , chromatography , biochemistry , organic chemistry
Wheat bran was sieved into coarse, medium and fine fractions prior to extraction with tap water. Bran, bran extract and bran residue were analysed for moisture, protein, fat, ash, pentosan and phytic acid. Farinograph measurements and baking tests showed maximum dough resistance and loaf volume of a white flour were both increased by the addition of the residue. Both these parameters were substantially decreased by bran extract and, to a lesser degree, by the bran itself. These findings were common amongst the size fractions although the residue from the coarse bran had the greatest effect on loaf volume and dough properties.