کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5769032 | 1628520 | 2017 | 9 صفحه PDF | دانلود رایگان |
- Micronized air-classified bran was rich of dietary fiber, proteins and phenolics.
- Durum milling by-products raised fiber, phenolics and antioxidant activity of bread.
- The addition of micronized bran up to 100Â g/kg did not alter bread consistency.
- Bread added of 100Â g/kg micronized bran had similar volume than control.
- The addition of micronized bran up to 200Â g/kg did not alter dough development time.
We evaluated the bread making ability of meals composed of re-milled semolina and either 100Â g/kg or 200Â g/kg of i) residuals of the second and third debranning steps of durum wheat (DB), ii) the micronized and air-classified thin fraction obtained from the same residuals (MB), or iii) coarse bran obtained from conventional roller milling of non-debranned durum wheat (B). Dietary fibers, proteins, total soluble phenolic compounds, ferulic acid, and antioxidant activity were significantly higher (PÂ <Â 0.05) in MB and DB than B. The addition of by-products to re-milled semolina lowered the alveograph W and increased the P/L ratio, with stronger effects at higher doses. Particularly negative were the effects of B on P/L and farinograph dough-development time. Bread containing 100Â g/kg of MB did not show significant differences (PÂ <Â 0.05) in specific volume, crumb hardness, resilience, and chewiness with pure re-milled semolina bread but had higher dietary fiber, phenolics and antioxidant activity.
Journal: LWT - Food Science and Technology - Volume 78, May 2017, Pages 151-159