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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #389440
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread-baking quality

Author
item SIMSEK, SENAY - Purdue University
item KHALID, HAZILA - North Dakota State University
item Ohm, Jae-Bom

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/11/2022
Publication Date: 10/12/2022
Citation: Simsek, S., Khalid, H.K., Ohm, J. 2022. Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread-baking quality. Cereal Chemistry. 100:156-170. https://doi.org/10.1002/cche.10613.
DOI: https://doi.org/10.1002/cche.10613

Interpretive Summary: Bran components primarily cause poor dough and bread quality in whole wheat bread-making. Protein is also a major component that has strong effects on bread quality in wheat flour. However, little data has been reported on the impacts of bran components on function of proteins in whole wheat bread-baking. Therefore, research was performed using a reconstitution method to evaluate impacts of bran components on protein functionality in whole wheat bread-baking. The fiber, which is one of major components in bran, appeared to have synergetic interactions with phenolics to deteriorate protein functionality and cause significant degradation in bread quality. Overall, this research found novel information on the impact of bran components on the function of proteins in whole wheat bread baking. This information will be a valuable reference for enhancing knowledge of the function of bran components in whole wheat bread-baking.

Technical Abstract: Bran components are a primary cause of poor end-product quality for whole wheat flour. However, a little data has been reported on interaction of bran components with proteins in whole wheat bread-baking. Therefore, a reconstitution experiment was performed to evaluate bran components including fiber (FB), extractable phenolics (EP), hydrolysable phenolics (HP) and lipids for their impacts on protein functionality in whole wheat bread-baking. The flour samples reconstituted with FB, HP, and EP showed significant increases in solubility of proteins in bread crumb samples. More specifically, FB was discovered to have synergetic interactions with HP and EP to increase solubility of the polymeric proteins in bread crumb, which was significantly correlated with degradation of bread quality traits. In conclusion, this research provided a new information on the impact of bran components on solubility of proteins in bread crumb, which reflected interactive influence of the bran components on protein functionality in whole wheat bread baking. This information will be a valuable reference to enhance the knowledge on the function of bran components in whole wheat bread-baking.