Effect of addition of wheat bran hydrolysate on bread properties
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Dosyalar
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley and Sons Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Abstract: Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.
Açıklama
PubMed ID:38532713
Anahtar Kelimeler
Bran, Bread, Hydrothermal Pretreatment, Starch Fractions
Kaynak
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
89
Sayı
5
Künye
Cingöz, A., Akpinar, Ö., & Sayaslan, A. (2024). Effect of addition of wheat bran hydrolysate on bread properties. Journal of Food Science, 89(5), 2567–2580. https://doi.org/10.1111/1750-3841.17015
