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Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality
Author(s) -
Ma Sen,
Wang Zhen,
Liu Ning,
Zhou Peng,
Bao Qingdan,
Wang Xiaoxi
Publication year - 2021
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.14781
Subject(s) - food science , rheology , bran , gluten , steamed bread , fermentation , viscoelasticity , chemistry , volume (thermodynamics) , wheat flour , materials science , raw material , composite material , organic chemistry , physics , quantum mechanics
Summary The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased ( P < 0.05). The elastic modulus and viscous modulus showed an upward trend, probably due to the increased molecular weight of the viscoelastic body resulting from the presence of WBDF. Additionally, by changing the quality of the gluten network, the specific volume and L * value significantly decreased from 2.52 to 1.31 mL g −1 , and from 87 to 51, respectively, these adverse effects on CSBs could be moderated by the fermentation process.