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Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread
- Rezaei, Somaie, Najafi, Mohammad Ali, Haddadi, Tayebeh
- Journal of cereal science 2019 v.85 pp. 56-61
- Saccharomyces cerevisiae, breads, dietary fiber, dough, fermentation, flour, pH, particle size, phytic acid, sensory properties, wheat bran
- This study investigated the effects of different particle sizes of sterilized wheat bran (100–200, 200–300 and 300–400 μm), their replacement levels at 5, 10, and 15% (based on flour w/w) and also their fermentation by Saccharomyces cerevisiae PTCC 5052 on the qualities of Tafton bread. Measurements indicated how these parameters affected pH, TTA, phytic acid, protein, ash, fat, soluble and insoluble dietary fiber contents in sterilized wheat bran samples. The volume of dough samples and the sensory properties of Tafton bread samples were examined. The lowest amount of phytic acid (2.0 ± 0.12%) was observed in fermented sterilized wheat bran (FSWB) which had particle sizes of 100–200 μm (p<0.05). Also, the highest amount of soluble dietary fiber (6.7 ± 0.4%) was observed in FSWB which had particle sizes of 200–300 μm (p<0.05). The largest increase in dough volume (284.0 ± 4.9%) was observed in dough sample containing the FSWB which had particle sizes of 100–200 μm at the 15% replacement level (p<0.05). The Tafton bread sample that had been prepared with FSWB (200–300 μm and 15% replacement level (7.50 ± 0.54), tasted fresher according to sensory attributes after 24 h, compared to the control sample (5.80 ± 0.79) which had no sterilized wheat bran.