期刊
FOOD CHEMISTRY
卷 253, 期 -, 页码 262-268出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.152
关键词
Wheat bran; Water binding; Particle size; Bread making
资金
- Agency for Innovation by Science and Technology (IWT-Vlaanderen, Brussels, Belgium) [IWT-SBO-130028, IWT-SB-121702]
This study investigates the effect of the physical presence and water binding of wheat bran during bread making, and the possible mechanisms behind this effect. Regular bran, pericarp-enriched bran and synthetic bran-like particles with different water binding capacities and particle sizes were used. Incorporation of regular and pericarp-enriched bran in dough (15% dm) led to a lower oven rise than the control dough. Bread volumes decreased with 11% and 30%, respectively. Dough with synthetic bran, having a low water binding capacity, displayed a near to normal leavening and oven rise and resulted in a bread volume decrease of only 5% compared to the control. Particle size reduction of regular bran and synthetic bran to an average size of 200 mu m did not affect final bread quality. Results indicate that water binding by bran affects bread quality the most, whereas steric hindrance by physical presence of bran particles is less determinative.
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