Effect of bran composition and functionality on bread-making properties of reconstituted whole wheat flours

Authors: LI, CHENG - Kansas State University Agricultural Research Center-Hays; Tilley, Michael - Mike; Chen, Yuanhong - Richard; LI, YONGHUI - Kansas State University Agricultural Research Center-Hays

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/1/2023
Publication Date: 9/13/2023
Citation: Li, C., Tilley, M., Chen, Y., Li, Y. 2023. Effect of bran composition and functionality on bread-making properties of reconstituted whole wheat flours. Food Chemistry. https://doi.org/10.1021/acsfoodscitech.3c00289.
DOI: https://doi.org/10.1021/acsfoodscitech.3c00289

Interpretive Summary: Wheat bran is a valuable source of fibers, minerals, and bioactive compounds that are beneficial to human health. With its complex nature, understanding of the effects of wheat bran chemistry and composition on the bread-making properties is still lacking. This study aimed to explore the relationship between bran composition and functionality and its effect on the rheological and bread-making properties of reconstituted whole wheat flours. Bran from ten different wheat genotypes were mixed with a control white flour to form ten different reconstituted whole wheat flours (15 parts bran, 85 parts refined flour). The phenolic compositions and antioxidant properties of the brans were analyzed, and lipoxygenase, lipase, and peroxidase activities of the brans were assayed spectrophotometrically. Dough qualities were evaluated using Mixograph and bread volume was measured. Results showed that ferulic acid was the most prevalent phenolic acid in the insoluble fraction extract of the bran. The lipid content of bran was positively correlated with mixing peak time (MPT) and water absorption, but negatively correlated with water retention capacity, antioxidant capacity, and some Mixograph properties (mixing peak value, curve tail integral, breakdown, and slope). A significantly negative correlation was observed between the MPT and ABTS scavenging capacity and between bran lipoxygenase activity and bread volume. Our findings provide valuable insights for the baking industry to assess the quality of whole wheat products.

Technical Abstract: Wheat bran is a valuable source of fibers, minerals, and bioactive compounds that are beneficial to human health. With its complex nature, understanding of the effects of wheat bran chemistry and composition on the bread-making properties is still lacking. This study aimed to explore the relationship between bran composition and functionality and its effect on the rheological and bread-making properties of reconstituted whole wheat flours. Bran from ten different wheat genotypes were mixed with a control white flour to form ten different reconstituted whole wheat flours (15 parts bran, 85 parts refined flour). The phenolic compositions and antioxidant properties of the brans were analyzed, and lipoxygenase, lipase, and peroxidase activities of the brans were assayed spectrophotometrically. Dough quality was evaluated using the Mixograph and bread volume was measured. Results showed that ferulic acid was the most prevalent phenolic acid in the insoluble fraction extract of the bran. The lipid content of bran was positively correlated with mixing peak time (MPT) and water absorption, but negatively correlated with water retention capacity, antioxidant capacity, and some Mixograph properties (mixing peak value, curve tail integral, breakdown, and slope). A significantly negative correlation was observed between the MPT and ABTS scavenging capacity (r = -0.729), and between bran lipoxygenase activity and bread volume (r = -0.856). Our findings provide valuable insights for the baking industry to assess the quality of whole wheat products.