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Effect of microparticulated wheat bran on the physical properties of bread.
Int J Food Sci Nutr. 2013 Feb; 64(1):122-9.IJ

Abstract

Wheat bran and flour mixtures were used in a bread formulation to improve its quality characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated wheat bran (MWB) was substituted for a portion of wheat flour. As the MWB content increased, water-holding capacity, hardness and springiness increased while the swelling property decreased slightly. The hardness of bread containing MWB was lower than that made with commercial whole wheat flour (WWF). Bread containing 7% MWB had a higher specific volume (8.3%) than that of WWF bread. Enthalpy of dough decreased with increasing MWB content, and peak viscosity and breakdown decreased with increasing setback. Inner crust structures of bread containing MWB showed a slight reduction in gelatinization and gluten development in comparison with wheat bread. These results indicate that MWB could be used as a diet-enriching bread ingredient while maintaining bread quality.

Authors+Show Affiliations

Korea Food Research Institute, Bundang-Ku, Songnam-Si, Kyunggi-Do, Republic of Korea.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22849296

Citation

Kim, Bum-Keun, et al. "Effect of Microparticulated Wheat Bran On the Physical Properties of Bread." International Journal of Food Sciences and Nutrition, vol. 64, no. 1, 2013, pp. 122-9.
Kim BK, Cho AR, Chun YG, et al. Effect of microparticulated wheat bran on the physical properties of bread. Int J Food Sci Nutr. 2013;64(1):122-9.
Kim, B. K., Cho, A. R., Chun, Y. G., & Park, D. J. (2013). Effect of microparticulated wheat bran on the physical properties of bread. International Journal of Food Sciences and Nutrition, 64(1), 122-9. https://doi.org/10.3109/09637486.2012.710890
Kim BK, et al. Effect of Microparticulated Wheat Bran On the Physical Properties of Bread. Int J Food Sci Nutr. 2013;64(1):122-9. PubMed PMID: 22849296.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of microparticulated wheat bran on the physical properties of bread. AU - Kim,Bum-Keun, AU - Cho,Ah-Ra, AU - Chun,Yong-Gi, AU - Park,Dong-June, Y1 - 2012/07/31/ PY - 2012/8/2/entrez PY - 2012/8/2/pubmed PY - 2013/6/5/medline SP - 122 EP - 9 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 64 IS - 1 N2 - Wheat bran and flour mixtures were used in a bread formulation to improve its quality characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated wheat bran (MWB) was substituted for a portion of wheat flour. As the MWB content increased, water-holding capacity, hardness and springiness increased while the swelling property decreased slightly. The hardness of bread containing MWB was lower than that made with commercial whole wheat flour (WWF). Bread containing 7% MWB had a higher specific volume (8.3%) than that of WWF bread. Enthalpy of dough decreased with increasing MWB content, and peak viscosity and breakdown decreased with increasing setback. Inner crust structures of bread containing MWB showed a slight reduction in gelatinization and gluten development in comparison with wheat bread. These results indicate that MWB could be used as a diet-enriching bread ingredient while maintaining bread quality. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/22849296/Effect_of_microparticulated_wheat_bran_on_the_physical_properties_of_bread_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2012.710890 DB - PRIME DP - Unbound Medicine ER -