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Baking properties and biochemical composition of wheat flour with bran and shorts
Author(s) -
Kaprelyants Leonid,
Fedosov Sergey,
Zhygunov Dmytro
Publication year - 2013
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.6320
Subject(s) - bran , food science , wheat flour , chemistry , amylase , chemical composition , composition (language) , whole wheat , materials science , enzyme , biochemistry , raw material , organic chemistry , linguistics , philosophy
BACKGROUND Bran, being a by‐product of grain grinding, is characterised by a high biological value and is thus widely used in food production. In this study, different streams of bran and shorts from the wheat graded milling process were incorporated into wheat flour at levels of 5, 11, 17 and 23% (w/w) to investigate their influence on the nutritional and baking properties of flour . RESULTS Bran and shorts streams improved the baking properties of flour blends. The best result in the case of graded flour blends with different bran products was obtained at the 95:5 ratio. The products containing peripheral parts of grain had higher proteolytic enzyme and superoxide dismutase activities and lower trypsin inhibitor content and β ‐amylase activity compared with graded flour . CONCLUSION Streams of wheat milled fractions including peripheral parts of grain increase the content of bioactive substances and dietary fibre in blends with wheat graded flour. © 2013 Society of Chemical Industry