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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #410341
Research Project: Measurement and Improvement of Hard Winter Wheat End-Use Quality Traits

Location: Grain Quality and Structure Research

Title: Enhancing gluten network formation and bread-making performance of wheat flour using wheat bran aqueous extract

Author
item LI, CHENG - Kansas State University
item CHEN, GENJUN - Kansas State University
item Tilley, Michael - Mike
item Chen, Yuanhong - Richard
item Perez-Fajardo, Mayra
item Wu, Xiaorong
item LI, YOUNHUI - Kansas State University

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/7/2024
Publication Date: 5/10/2024
Citation: Li, C., Chen, G., Tilley, M., Chen, Y., Perez-Fajardo, M.A., Wu, X., Li, Y. 2024. Enhancing gluten network formation and bread-making performance of wheat flour using wheat bran aqueous extract. Foods. 13: Article 1479. https://doi.org/10.3390/foods13101479.
DOI: https://doi.org/10.3390/foods13101479

Interpretive Summary: Wheat bran, which constitutes the outer layers of the wheat grain and is characterized as a dietary fiber and protein-based component, can exert diverse physicochemical properties upon dough properties that affect baking quality. In this study, wheat bran extract (WBE) rich in carbohydrate (50.30%) and protein (24.25%) was isolated and used to evaluate effects upon dough properties. The addition of 7.5% WBE significantly increased the bread volume compared to the control bread. The addition of WBE also resulted in a remarkable improvement in dough properties. The addition of WBE led to a rise in dough viscosity due to aggregation of protein and starch. These findings demonstrate that the inclusion of WBE in wheat flour presents a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.

Technical Abstract: Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein,13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% -glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.