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Effects of Wheat Bran in Breadmaking' (Dubois 1978, Shogren et al 1981) and introducing gritty textures GOULD, J. M., JASBERG, B. K., DEXTER, L., HSU, J. T., LEWIS, (Pomeranz et al 1976, Prentice and D'Appolonia 1977). This is in S. M., and FAHEY, G. C., Jr. 1989. High-fiber, noncaloric flour contrast with the partially delignified, extensively hydrated substitute for baked foods. Properties of alkaline peroxide-treated wheat straw. Cereal Chem. 66:201-205. structure of AHP-treated lignocellulose that softens and integrates JASBERG, B. K., GOULD, J. M., WARNER, K., and NAVICKIS, L. L. readily into the starch-gluten matrix with apparently minimal 1989a. High-fiber, noncaloric flour substitute for baked foods. Effects of interruption of matrix continuity (Jasberg et al 1989a). alkaline peroxide-treated lignocellulose on dough properties. Cereal Chem. 66:205-209. LITERATURE CITED JASBERG, B. K., GOULD, J. M., and WARNER, K. 1989b. High-fiber, noncaloric flour substitute for baked foods. Use of alkaline peroxide- COTE, G. L., and ROBYT, J. F. 1983. The formation of alpha-D-(1-3) treated lignocellulose in chocolate cake. Cereal Chem. 66:209-213. branch linkages by an exocellular glucansucrase from Leuconostoc POMERANZ, Y., SHOGREN, M. D., and FINNEY, K. F. 1976. White mesenteroides NRRL B-742. Carbohydr. Res. 119:141-156. wheat bran and brewer's spent grains in high-fiber bread. Baker's Dig. DeFOUW, D. F., ZABIK, M. E., UEBERSAX, M. A., AGUILERA, J. M., 50(6):35-38. and LUSAS, E. 1982. Use of unheated and heat-treated navy bean hulls PRENTICE, N., and D'APPOLONIA, B. L. 1977. High-fiber bread as a source of dietary fiber in spice-flavored layer cakes. Cereal Chem. containing brewer's spent grain. Cereal Chem. 54:1084-1095. 59:229-230. RAJCHEL, C. L., ZABIK, M. E., and EVERSON, E. 1975. Wheat bran DUBOIS, D. 1978. The practical application of fiber materials in bread and middlings: A source of dietary fiber in banana, chocolate, nut, and production. Baker's Dig. 52(2):30-33. spice cakes. Baker's Dig. 49(3):27-30. DUBOIS, M., GILLES, K. A., HAMILTON, J. K., REBERS, P. A., and SATIN, M., McKEOWN, B., and FINDLAY, C. 1978. Design of a SMITH, F. 1956. Colorimetric method for determination of sugars and commercial natural fiber white bread. Cereal Foods World 23:676-681. related substances. Anal. Chem. 28:350-356. SHOGREN, M. D., POMERANZ, Y., and FINNEY, K. F. 1981. Counter- GOULD, J. M. 1984. Alkaline peroxide delignification of agricultural acting the deleterious effects of fiber in breadmaking. Cereal Chem. residues to enhance enzymatic saccharification. Biotechnol. Bioeng. 58:142-144. 26:46-52. SPRINGSTEEN, E., ZABIK, M. E., and SHAFER, M. A. 1977. Note on GOULD, J. M. 1985a. Enhanced polysaccharide recovery from agricul- layer cakes containing 30 to 70% wheat bran. Cereal Chem. 54:193-198. tural residues and perennial grasses treated with alkaline hydrogen TITCOMB, S. T., and JUERS, A. A. 1986. Reduced calorie, high fiber peroxide. Biotechnol. Bioeng. 27:893-896. content breads and methods of making same. U.S. patent no. 4,590,076. GOULD, J. M. 1985b. Studies on the mechanism of alkaline peroxide Patented May 20. delignification of agricultural residues. Biotechnol. Bioeng. 27:225-231. VOLPE, T., and LEHMANN, T. 1977. Production and evaluation of a GOULD, J. M. 1987. Alkaline peroxide treatment of nonwoody ligno- high-fiber bread. Baker's Dig. 51(2):24-26. cellulosics. U.S. patent no. 4,649,113. Patented March 10. ZABIK, M. E., SHAFER, A. M., and KUKCROWSKI, B. W. 1977. GOULD, J. M. 1989. Alkaline peroxide treatment of agricultural Dietary fiber sources for baked products. Comparison of cellulose types byproducts. U.S. patent no. 4,806,475. Patented February 21. and coated products in layer cakes. J. Food Sci. 42: 1428-1431. [Received December 3, 1987. Revision received December 19, 1988. Accepted December 21, 1988.] Effects of Wheat Bran in Breadmaking' C. S. LAI,4 R. C. HOSENEY,2 and A. B. DAVIS23 ABSTRACT Cereal Chem. 66(3):217-219 Wheat bran, as distinct from shorts and other wheat milling by-products, and sodium stearoyl lactylate, and fine grinding of added wheat bran will is more detrimental to loaf volume than would be expected from simple allow the baker to overcome the detrimental effect of adding wheat bran to dilution of gluten protein. This effect appears to be a function of bran-water white pan bread dough. interaction. A combination of increased absorption, addition of shortening Wheat bran is a component of whole wheat flour that has been contradict each other as to the specific nature of the effect identified as detrimental to loaf volume (Smith and Geddes 1942, (Pomeranz et al 1977, Finney 1979, Finney et al 1985). A possible Pomeranz et al 1976, Pomeranz 1977, Birch and Finney 1980, explanation for this discrepancy is the definition of bran used in Shogren et al 1981, Rogers and Hoseney 1982, Moder et al 1984, various studies. As detailed below, bran varies depending upon the and Finney et al 1985). The effect of bran on loaf volume has been mill producing it. In the milling process the pericarp and aleurone reported to vary with the source of the bran (Finney et al 1985). layer are removed from the wheat kernel. To a greater or lesser Various effects of bran on flour absorption have been cited in the degree these anatomical structures are separated into the milling literature (Pomeranz 1977, Shogren et al 1981, Moder et al 1984). fractions known as bran and shorts, respectively. The effects of the There are also reports that the effects of bran on functional two fractions on the functional characteristics of flour are quite properties of flour vary with the particle size of the bran. These different, as outlined in this and a companion paper (Lai et al reports, while agreeing that bran does affect flour properties, 1989). These differences, when coupled with the inherent variation in completeness of separation of the two fractions during the 'Contribution no. 88-123-J, Kansas Agricultural Experiment Station, Manhattan. milling process, may explain much of the variation in the reported 2Research assistant, professor, and associate professor, respectively, Department of effects of bran. This is especially true of work done with undefined Grain Science and Industry, Kansas State University, Manhattan 66506. 'Present address: Hershey Foods Corp., Hershey, PA bran which may have been a mixture of bran and shorts. 4 Present address: Entenmann's Inc., Bay Shore, NY. This study was intended to determine and overcome the effects of a specific bran fraction (primarily pericarp) as separated in a © 1989 American Association of Cereal Chemists, Inc. conventional milling process. Vol. 66, No. 3,1989 217 MATERIALS AND METHODS Calculation of Dilution Value Our standard baking test involved the replacement of 14% of the Bran formula flour with wheat bran. This dilution of gluten protein with Bran was collected from the pilot flour mill in the Department an inert ingredient would be expected to reduce the loaf volume of of Grain Science and Industry at Kansas State University. A blend the resulting bread. We calculated a potential loaf volume value for of hard red winter wheat varieties was milled using the normal mill each of our flours based on this dilution and the known linear flow. Bran was defined as the material that remained on a 1,050-pm relationship between protein and loaf volume. This value is wire screen following the fifth break rolls and then passed as the referred to as the dilution value for a given trial. Our calculation of overs of the bran duster. The bran was stored at 40 C after milling effect of various treatments was based on the difference between and used without further grinding unless otherwise specified. the dilution value, the value expected if the added bran were truly inert, and the loaf volume value actually achieved. Flours Four flours, flour A (12.4% protein [N X 5.7], 12.9% moisture), RESULTS AND DISCUSSION flour B (11.6% protein, 12.0% moisture), flour C (11.8% protein, 11.8% moisture), and flour D (11. 8% protein, 12.4% moisture) The initial trials clearly showed that wheat bran as separated in a were used in this study. They were donated by Ross Mills, Wichita, conventional milling process had a far greater effect on loaf volume KS. All flours were medium long mixing with good loaf volume than would be expected from an inert ingredient (Table I). The potential. effect of bran was essentially linear, with a greater volume- depressing effect on flours with a higher loaf volume potential Pup Loaf Baking (Tables I and II). With this information, we are confident that A straight dough procedure with optimum mixing time and 3 hr although absolute values may differ between flours, the actual fermentation at 30.60C, 88% rh was used (Finney 1984). Doughs effects are the same and that valid comparisons between flours can were mechanically punched at 105, 155, and 180 min, then molded be made. and panned. Panned doughs were proofed 55 min and baked at Extraction of bran with either water or 80% isopropanol failed 218.30C for 24 min. The breadmaking formula, if not specified to produce an extract with a significant volume-depressing effect. otherwise, included 100 g of flour, 1.5 g of salt, 6 g of sugar, 4 g of Beta-glucosidase digestion did not alter the effects of bran on loaf nonfat dried milk, and 3 g of shortening. In certain cases, bran was volume. Heat treatment likewise had no effect. Steeping the bran in used to replace part of the formulated flour.
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