Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5769032 | LWT - Food Science and Technology | 2017 | 9 Pages |
â¢Micronized air-classified bran was rich of dietary fiber, proteins and phenolics.â¢Durum milling by-products raised fiber, phenolics and antioxidant activity of bread.â¢The addition of micronized bran up to 100 g/kg did not alter bread consistency.â¢Bread added of 100 g/kg micronized bran had similar volume than control.â¢The addition of micronized bran up to 200 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.