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Bran characteristics and wheat performance in whole wheat bread
Author(s) -
Seyer MarieÈve,
Gélinas Pierre
Publication year - 2009
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/j.1365-2621.2008.01819.x
Subject(s) - bran , cultivar , hemicellulose , whole wheat , food science , bread making , absorption of water , lignin , cellulose , composition (language) , chemistry , agronomy , whole grains , wheat flour , raw material , botany , biology , linguistics , philosophy , organic chemistry
Summary The effect of the composition and physical properties of bran from four wheat samples from different cultivars was determined in whole wheat bread. High specific volume of whole wheat bread was correlated ( r 2 = 0.8275) with strong mechanical properties (low friability) of the bran of wheat cultivars, as determined by sizing (over 425 μm) of bran particles after grinding with a rotor mill. Fibre content and composition of insoluble fibre (hemicellulose, cellulose and lignin) in the bran fraction had a non‐significant ( P > 0.05) effect on the performance of wheat cultivars in whole wheat bread. Water absorption of bran was correlated ( r 2 = 0.9532) with its insoluble fibre content. Based on data obtained with white flour, it was not possible to estimate the baking potential of wheat cultivars in whole wheat bread.