Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of Reconstituted Whole Wheat Flours

With the complex nature of wheat bran, knowledge of the impact of bran chemistry and composition on the bread quality is lacking. The present study aimed to explore the relationship between bran composition and functionality and its effect on the bread-making properties of reconstituted whole wheat flours (WWFs). Bran from 10 different wheat genotypes was mixed with a control white flour to form 10 different reconstituted WWFs (bran/flour = 15/85). Results revealed that the lipid content of bran was positively correlated with mixing peak time (MPT) and water absorption but negatively associated with water retention capacities, antioxidant capacity, as well as some mixograph properties. A significantly negative correlation was observed between the MPT and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity (r = -0.729) and between bran lipoxygenase activity and bread volume (r = -0.804). Our findings provide valuable insights for the baking industry in assessing the quality of whole wheat products.

Automated summary

This study investigated the impact of bran composition on the bread-making properties of reconstituted whole wheat flours (WWFs) and found that lipid content in bran was positively correlated with mixing peak time and water absorption, but negatively associated with water retention capacities, antioxidant capacity, and some mixograph properties.