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Wheat bran particle size effects on bread baking performance and quality

✍ Scribed by Zhang, D; Moore, W R

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
81 KB
Volume
79
Category
Article
ISSN
0022-5142

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✦ Synopsis

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to evaluate the particle size effect of wheat bran on bread baking performance and bread sensory quality. Three different particle size bran samples were obtained from each bran by grinding, not by sifting, the bran samples. The bran samples were similar in chemical composition, but different in particle sizes. Results of baking experiments showed that breads containing ®ne bran had lower speci®c loaf volume and darker crumb colour than breads containing coarse or medium size bran. Sensory test panellists found that ®ne bran contributed smoother crust appearance and less gritty mouthfeel than the coarse bran. The sensory panel also indicated that breads containing soft white wheat bran had signi®cantly better ¯avour and mouthfeel than breads containing hard red spring wheat bran.

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