Document Detail


Effect of microparticulated wheat bran on the physical properties of bread.
MedLine Citation:
PMID:  22849296     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
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:
Bum-Keun Kim; Ah-Ra Cho; Yong-Gi Chun; Dong-June Park
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-7-31
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  -     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2012 Jul 
Date Detail:
Created Date:  2012-8-1     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Affiliation:
Korea Food Research Institute , 516 Baekhyun-Dong, Bundang-Ku, Songnam-Si, Kyunggi-Do 463-746 , Republic of Korea.
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