Whole wheat bread: Effect of bran fractions on dough and end-product quality
Abstract Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 2 4 factorial experimental layout. Fiber was identified as a main component to have highly significant (P Highlights Effect of major bran components were evaluated on flour, dough, and bread. Bran's fiber has negative influence on most quality characteristics. Fiber and hydrolysable phenolics have synergistic impact on dough quality. Four bran components have complex influence on whole-wheat qualities.
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