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Effect of bran addition on rheological properties of dough and quality of triticale bread
Author(s) -
Kaszuba Joanna,
Jaworska Grażyna,
KrochmalMarczak Barbara,
Kogut Barbara,
Kuźniar Piotr
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15093
Subject(s) - bran , triticale , food science , softening , cultivar , rheology , bread making , chemistry , agronomy , materials science , composite material , biology , raw material , organic chemistry
The purpose of this study was to examine the effects of the addition of triticale bran on the production of triticale bread. This work assessed in detail the properties of the dough and the quality of the bread with added bran, which was obtained from the grain of two selected triticale cultivars: Fredro and Panteon. The results showed that flours of these cultivars were suitable for bread‐making. The addition of bran to baking blends positively affected the rheological properties of the dough and led to a substantial improvement in dough softening. Breads from the tested cultivars showed similar loaf volume. With the increasing addition of bran, breads of smaller volume and harder crumb were baked. In conclusion, the obtained results showed that triticale flour, and particularly its flour‐bran blends with the addition of 5 and 10% of bran, resulted in the production of a new type of good quality bread. Practical applications Enrichment of triticale flour by adding a portion of bran allows such a flour to be used in baking of a good quality bread. According to our results, both of the examined triticale cultivars—Fredro and Panteon—can be considered for baking purposes. The addition of bran to baking blends at ratios of 5 and 10% to the flour mass had a beneficial effect on the rheological properties of the dough. There was a significant improvement in the softening of the dough prepared from triticale flour blends with bran compared to the value of this parameter in the dough without bran. Such an effect, of the use of bran in the blends is worthy of mention, because triticale doughs are most often characterized by high susceptibility to softening. The obtained results showed that triticale flour, and particularly its flour‐bran blends with the addition of 5 and 10% of bran, resulted in the production of bread of good quality.