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Application of common wheat bran for the industrial production of high‐fibre pasta
Author(s) -
Sobota Aldona,
Rzedzicki Zbigniew,
Zarzycki Piotr,
Kuzawińska Ewelina
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12641
Subject(s) - bran , food science , common wheat , whole grains , whole wheat , agronomy , wheat flour , chemistry , biology , raw material , biochemistry , organic chemistry , chromosome , gene
Summary The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole‐grain durum wheat flour, produced under identical conditions and with commercially available whole‐grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase ( D uncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre ( TDF ). The application of 25–30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole‐grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole‐grain durum. Simultaneously, the products had very good sensory quality.