Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety

Authors

  • Michaela Lauková Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava
  • Jolana Karovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava
  • Zlatica Kohajdová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava
  • Lucia Minarovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/888

Keywords:

wheat bran, spelt bran, functional properties, dough rheology, Mixolab

Abstract

Wheat bran is the by-product derived from the wheat milling and represents a good source of dietary fiber. Consumption of wheat bran is associated with many health benefits. The hydration properties (water holding, water retention and swelling capacity) and oil binding capacity of bran from various wheat variety were investigated. It was showed that the water holding capacity of bran ranged from 2.27 to 2.98 g.g-1, which were approximately four times higher compared to wheat flour. Also, it was observed that commercial wheat bran was characterised with the highest swelling capacity (5.21 mL.g-1) and the lowest water retention and oil binding capacities (1.38 and 1.35 g.g-1, respectively). Mixing and pasting properties of wheat dough with addition of bran at different level (5, 10 and 15%) were studied using Mixolab. From the results it was concluded that water absorption and dough development time increased with addition of different bran, while dough stability decreased. Moreover, with increasing addition level of different bran significantly affected the thermo-mechanical properties of wheat dough. The lowest effect on protein weakening was found after addition of spelt bran. The higher starch pasting ability of enriched dough was recorded after incorporation of bran from crossbreed Lubica. Furthermore, it was found that dough enriched with the commercial wheat bran was characterized by the lowest values of C3 (lower starch pasting ability), C4 (lower stability of hot formed gel) and C5 (lower starch retrogradation) parameters. 

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References

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Published

2018-03-01

How to Cite

Lauková, M. ., Karovičová, J. ., Kohajdová, Z. ., & Minarovičová, L. . (2018). Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 202–208. https://doi.org/10.5219/888

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