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Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread
- Liu, Wenjun, Brennan, Margaret, Serventi, Luca, Brennan, Charles
- Cereal chemistry 2017 v.94 no.3 pp. 581-587
- breads, byproducts, chewiness, dough, extensibility, glycemic effect, hardness, in vitro digestion, industry, loaves, nutritive value, rheological properties, rheology, staple foods, texture, wheat, wheat bran, wheat flour, China
- Wheat bran is a low-cost by-product abundantly produced by the wheat flour industry. As a staple food of China, Chinese steamed bread (CSB) represents about 40% of China’s wheat consumption. This study investigated the effects of incorporating wheat bran into the CSB at different levels (5, 10, and 15%). The dough behavior was measured by analyzing rheological properties. Quality of CSB was analyzed from two perspectives: physical properties and nutritional quality. For physical properties, specific volume, loaf height, moisture, and texture were measured by AACC International Approved Methods. The predicted glycemic response of the bread was analyzed by using an in vitro digestion method. The results illustrated that the incorporation of wheat bran into wheat flour reduced the extensibility of the dough, decreased specific volume, and increased bread hardness, gumminess, and chewiness. However, this study also showed that addition of wheat bran can decrease the predicted glycemic response of steamed bread by up to 39%.