The Impact of Milling, Steaming and Microwave Heat Treatments on Physicochemical Properties of Wheat Bran and dough Empirical Rheology

Author: Hassan Afshari-Jouybari, Seyed Hadi Peighambardoust and Sodeif Azadmard-Damirchi

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Abstract

Wheat bran (WB) is used in bread formulation to improveitsnutritional values.The objective of this study was to investigate the modification processes such as micronization, microwave and steaming processes of WB on bran and dough characteristics. Size reduction increased lightness of WB (48.23 to 58.67) while b*, ΔE, hue, chroma, whiteness and yellowness values decreased. Control and very fine bran showed the highest and lowest values for water holding capacity from 743.99% and 478.35% respectively. WB additions increased water absorption of dough from 59.8 to 63.1%. Development time reduced (1.7 to 1.3) while dough stability increased (2.6 min to 4.2) by WB size reduction. As coarse WB added, dough extensibility and extension decreased from 67 to 46 cm2 and 153 to 138 mm respectively. Fine WB decreased dough energy (42 cm2). Steaming process reduced phytic acid content (0.68mg/g) and increased dough resistance to extension (251 HE).

Keywords

Flour, Wheat bran, Micronization, Microwave treatment, Steaming.

Conclusion

Undesirable technological and sensorial effect of wheat bran limited its application for dough formulation and bakery products. Micronization, microwave and steaming treatment have significant effect on the physicochemical properties of wheat bran and WB supplemented breads. Particle size reduction of WB particle size significantly decreased bran water holding capacity and its b* value, yellowness and whiteness while increasing its lightness, bulk and tapped densities. Wheat bran samples had negative effect on dough development time and stability and resistance extensibility. Reduction of bran particle size had positive effect on dough development time stability, stability and maximum resistance while coarse bran had higher energy and resistance to extension. Wheat bran seaming can reduce phytic acid content and water holding capacity and improved dough stability, maximum resistance and resistance to extension. Finally, according to results, limit milling of bran as well as s

References

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How to cite this article

Hassan Afshari-Jouybari, Seyed Hadi Peighambardoust and Sodeif Azadmard-Damirchi (2018). The Impact of Milling, Steaming and Microwave Heat Treatments on Physicochemical Properties of Wheat Bran and dough Empirical Rheology. Biological Forum – An Intern