Abstract :
The influence of bran particle size on bread-baking quality of whole
grain wheat flour (WWF) and starch retrogradation was studied. Higher
water absorption of dough prepared from WWF with added gluten to
attain 18% protein was observed for WWFs of fine bran than those of
coarse bran, whereas no significant difference in dough mixing time was
detected for WWFs of varying bran particle size. The effects of bran
particle size on loaf volume of WWF bread and crumb firmness during
storage were more evident in hard white wheat than in hard red wheat. A
greater degree of starch retrogradation in bread crumb stored for seven
days at 4°C was observed in WWFs of fine bran than those of coarse
bran. The gels prepared from starch–fine bran blends were harder than
those prepared from starch–unground bran blends when stored for one
and seven days at 4°C. Furthermore, a greater degree of starch retrogradation
was observed in gelatinized starch containing fine bran than that
containing unground bran after storage for seven days at 4°C. It is probable
that finely ground bran takes away more water from gelatinized starch
than coarsely ground bran, increasing the extent of starch retrogradation
in bread and gels during storage.
Author/Authors :
Cai, Liming , Choi, Induck , Hyun, Jong-Nae , Jeong, Young-Keun , Baik, Byung-Kee
