Bran characteristics and wheat performance in whole wheat bread

International Journal of Food Science and Technology

Volumn 44, Issue 4, 2009, Pages 688-693

  Seyer, Marie Ève ^a   Gélinas, Pierre ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Bran friability; Bran mechanical properties; Bran water absorption; Fibre composition; Whole wheat bread

Indexed keywords

TRITICUM AESTIVUM;

EID: 59549092731     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01819.x     Document Type: Article

References (31)

1. AACC (2000). Approved Methods of the AACC, 10th edn. Methods 08-12, 10-10B, 32-40, 44-15A, 54-21, 55-31, 56-81B and 66-20. St. Paul, MN : American Association of Cereal Chemists.
2. Ambalamaatil, S., Lukow, O.M. Malcolmson, L.J. (2006). Quality attributes of Canadian hard red white spring wheat. Journal of Food Quality, 29, 151 170.
3. Anderson, A. Eastwood, M.A. (1987). Flow characteristics and the water retention properties of wheat bran. Journal of the Science of Food and Agriculture, 39, 185 194.
4. AOAC (2000). Official Methods of Analysis of AOAC International, 17th edn. Official Method 992.16. Gaithersburg, MD : AOAC International.
5. Bass, E.J. (1988). Wheat flour milling. in : Wheat Chemistry and Technology, Volume II (edited by Y. Pomeranz). Pp. 1 68. St. Paul, MN : American Association of Cereal Chemists.
6. Bloksma, A.H. Bushuk, W. (1988). Rheology and chemistry of dough. In : Wheat Chemistry and Technology, volume II (edited by Y. Pomeranz). Pp. 131 217. St. Paul, MN : American Association of Cereal Chemists.
7. Bruckner, P.L., Habernicht, D., Carlson, G.R., Wichman, D.M. Talbert, L.E. (2001). Comparative bread quality of white flour and whole grain flour for hard red spring and winter wheat. Crop Science, 4, 1917 1920.
8. Canadian Grain Commission 2006). Information on test weight. http://www.grainscanada.gc.ca/gradetools/test-weight/test-weight01-e.htm.
9. Cho, S., Devries, J.W. Prosky, L. (1997). Dietary Fibre Analysis and Applications. Gaithersburg, MD : AOAC International.
10. De Kock, S., Taylor, J. Taylor, J.R.N. (1999). Effect of heat treatment and particle size of different brans on loaf volume of brown bread. Lebensmittel-Wissenschaft-und-Technologie, 32, 349 356.
11. Galliard, T. Gallagher, D.M. (1988). The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends. Journal of Cereal Science, 8, 147 154.
12. Gélinas, P., Dessureault, K. Beauchemin, R. (2004). Stones adjustment and the quality of stone-ground wheat flour. International Journal of Food Science and Technology, 39, 459 463.
13. Greffeuille, V., Abecassis, J., Lapierre, C. Lullien-Pellerin, V. (2006). Bran size distribution at milling and mechanical and biochemical characterization of common wheat grain outer layers: a relationship assessment. Cereal Chemistry, 83, 641 646.
14. Hung, P.V., Maeda, T. Morita, N. (2007). Dough and bread qualities of flours with whole waxy wheat flour substitution. Food Research International, 40, 273 279.
15. Mongeau, R. Brassard, R. (1982a). Determination of neutral detergent fibre in breakfast cereals: pentose, hemicellulose, cellulose and lignin content. Journal of Food Science, 47, 550 555.
16. Mongeau, R. Brassard, R. (1982b). Insoluble dietary fibre from breakfast cereals and brans: bile salt binding and water-holding capacity in relation to particle size. Cereal Chemistry, 59, 413 417.
17. Mongeau, R. Brassard, R. (1990). Determination of insoluble, soluble, and total dietary fibre: collaborative study of a rapid gravimetric method. Cereal Foods World, 35, 319 324.
18. Mongeau, R. Brassard, R. (1993). Enzymatic-gravimetric determination in foods of dietary fibre as sum of insoluble and soluble fibre fractions: summary of collaborative study. Journal of the AOAC International, 76, 923 925.
19. Nelles, E.M., Randall, P.G. Taylor, J.R.N. (1998). Improvement of brown bread quality by prehydration treatment and cultivar selection of bran. Cereal Chemistry, 75, 536 540.
20. Oury, F.-X., Leenhardt, F., Rémésy, C. et al. (2006). Genetic variability and stability of grain magnesium, zinc and iron concentrations in bread wheat. European Journal of Agronomy, 25, 177 185.
21. Özboy, Ö. Köksel, H. (1997). Unexpected strengthening effects of a coarse wheat bran on dough rheological properties and baking quality. Journal of Cereal Science, 25, 77 82.
22. Peterson, C.J., Johnson, V.A. Mattern, P.J. (1983). Evaluation of variation in mineral element concentration in wheat flour and bran of different cultivars. Cereal Chemistry, 60, 450 455.
23. Peyron, S., Abecassis, J., Autran, J.C. Rouau, X. (2001). Enzymatic oxidative treatments of wheat bran layers: effects on ferulic acid composition and mechanical properties. Journal of Agricultural and Food Chemistry, 49, 4694 4699.
24. Peyron, S., Abecassis, J., Autran, J.C. Rouau, X. (2002). Influence of UV exposure on phenolic acid content, mechanical properties of bran, and milling behavior of durum wheat (Triticum Durum Desf.). Cereal Chemistry, 79, 726 731.
25. Robertson, J.A. Eastwood, M.A. (1981). An investigation of the experimental conditions which could affect water-holding capacity of dietary fibre. Journal of the Science of Food and Agriculture, 32, 819 825.
26. Robertson, J.A., Monredon, F.D., Dyessler, P., Guillon, F., Amado, R. Thibault, J.F. (2000). Hydration properties of dietary fibre and resistant starch: a European collaborative study. Lebensmittel-Wissenschaft und-Technologie, 33, 72 79.
27. Shah, A.R., Shah, R.K. Madamwar, D. (2006). Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus. Bioresource Technology, 97, 2047 2053.
28. da Silva, L.P. Santorio Ciocca, M.L. (2005). Total, insoluble and soluble dietary fibre values measured by enzymatic-gravimetric method in cereal grains. Journal of Food Composition and Analysis, 18, 113 120.
29. Strange, E.D. Onwulata, C.I. (2002). Effect of particle size on the water sorption properties of cereal fibers. Journal of Food Quality, 25, 63 73.
30. Zhang, D. Moore, W.R. (1997). Effect of wheat bran particle size on dough rheological properties. Journal of the Science of Food and Agriculture, 74, 490 496.
31. Zhang, D. Moore, W.R. (1999). Wheat bran particle size effects on bread baking performance and quality. Journal of the Science of Food and Agriculture, 79, 805 809.