期刊
FOOD CHEMISTRY
卷 310, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125921
关键词
Microfluidization; Corn bran; Wheat bread; Water content; Quality properties
资金
- USDA-NIFA [2013-38821-21455]
- NIFA [577306, 2013-38821-21455] Funding Source: Federal RePORTER
Microfluidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in the control white bread formula. At the standard water content, the amount of water required to develop a dough consistency of 500 Brabender Units in farinograph tests, the resulting bread had worse microstructure and textural properties, and much smaller loaf volume than the control bread. Instead of using existing physical, chemical and enzymatic methods to reduce the deteriorating effects of bran, we resolved the issue effectively by optimizing the water content in bread formulas. For the three levels of bran addition, when the water content was increased from its standard values of 38.3, 38.6, 38.8% to 40.8, 41.9, and 44.0%, respectively, the obtained loaves exhibited similar microstructure, specific loaf volume, and textural properties to the control bread.
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