Food Structure Volume 12 Number 4 Article 10 1993 Baking Properties and Microstructure of Yeast-Raised Breads Containing Wheat Bran: Carrageenan Blends or Laminates P. R. Belisle B. A. Rasco K. Siffring B. Bruinsma Follow this and additional works at: https://digitalcommons.usu.edu/foodmicrostructure Part of the Food Science Commons Recommended Citation Belisle, P. R.; Rasco, B. A.; Siffring, K.; and Bruinsma, B. (1993) "Baking Properties and Microstructure of Yeast-Raised Breads Containing Wheat Bran: Carrageenan Blends or Laminates," Food Structure: Vol. 12 : No. 4 , Article 10. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol12/iss4/10 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Food Structure by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. FOOD STRUCTURE, Vol. 12 (1993), pp. 489-496 1046-705X/93S5.00+ .00 Scanning Mic roscopy International, Chicago (AMF O' Hare) , IL 60666 US A BAKI G I'ROPERTIES A D MICROSTRUCTURE OF YEAST-RAISED BREADS CO TAINING WHEAT BRA :CARRAGEE AN BLE DS OR LAMINATES 1 3 P.R. Belisle , B.A. Rasco2, K. Siffring3 and B. Bruinsma 1Ski pper's In c .. 14450 N.E. 29th Place, Suite 200, Bell evue, WA 98007 21n stitute fo r Food Science and Tec hnol ogy, HF- 10 , Universi ty of Washi ngton , Seattle, WA 98 195 3The Rom an Meal Co., P.O. Box 11126, Tacoma, WA 9841 1-0126 Abstract Introduction Breads prepared using a commercial prototype The purpose of baking dough is to present cereal sponge-and·dough formulation with no added gluten and flours in an attractive, palatable and digestible form. In containing white wheat bran:carrageenan blends or white commercial baking, various high fiber ingredients have wheat bran:carragcenan laminates (I 0% by weight nour been added to bread to increase the fiber con tent; how­ replace ment) had acceptable loaf volumes and crumb ever, ad ding increased amounts of fiber such as wheat grain scores. Doughs con taining white wheat bran:car­ b ran to bread can lead to a significant reducti on in loaf ragccnan blends had a hi gher water absorption and long­ volume, poor color, te xture, mouthfeel, and navor. In· er mi xing time than doughs con taining wheat bran: carra­ creasing the amoun t of fiber that ca n be incorporated gecnan laminates wi th th e sa me quantity of ca rrageenan . i nto a loaf of bread would hav e sig nifica nt nutritional The addi tion of carrageenan to doughs resu lted in a benefits. Whea t bran and the use of fibrous mate rial s in higher wate r absorpti on va lue compared to th e dough s breads ha s been rev iewed by Pomeranz. et of. ( 1977) who contai ning wheat bran only. Breads made wi th wheat found th at adding hi gh leve l s of fiber suc h as wheat bran bran:carragccnan ( 10 % nou r repl acement ) had enh anced l ed to gluten dilution and caused significa nt reductions loaf volume and improved crumb gra in sco re com pared in loaf volume. to breads with comparable quantities of wheat bran. Scanni ng electron micrographs of the breads con ta ining As early as 1968 , Glabe and Jenso n determined 10% flour replacement of the wheat bran :carrageenan t hat adding carrageenan to breads made by continuous blends or laminates may indicate that perforations of the mixing resulted in breads with acceptable loaf volumes. gluten and gelatinized starch matrix in the wheat bran I n breads, hydrocolloids suc h as carrageenan bind water bread s containing the ca rrageenan may be more uniform, :affecting the rheological properties of the dough and and the perforations sma ller than in breads containing thus the finished product quality of the baked bread untreated wheat bran at the same flour replacement (Bruemmer. 1977). level. Scanning electron microscopy (SE M) allows food scient ists to study structural features of food products Key Words: High fiber breads, wheat bran , ca rra­ (Aranyi and Hawrylewicz, 1969; Hall and Sa yre, 1969; geenan in breads, wheat bran:ca rrageenan laminates. Boyde and Wood , 1969). Due to its large depth of fie ld and magnification range , SEM provides a means for c haracteri zing physical properties and te xtural attributes of food ingredients in a fo rmulated product. Although SEM has been used to study the microstru cture of nour Paper received August 8, 1993 doughs and the changes occurring in the dough during M anuscript received November 18, 1993 mixing an d dough development , there have been few Direct inquiries to B.A . Rasco SEM studies of bread structure after baking (Khoo eta/. Telephone number: 206 685 1203 1975; Chabot, 1979; Pomeranz and Meyer, 1984; FAX number: 206 543 1417 Bechtel. 1985; Freeman and Shelton, 199 1). The prima­ ry objective of th is re search was to study the baking properties of yeast raised bread containing wheat bran: carrageenan blends, or wheat bran:carrageenan laminates and to examine the structure of the breads containing these ingredients by SEM . 489 P. R. Beli sle, B. A. Rasco. K. Siffring and B. Bruinsma Table I . Sponge-and-dough formulationa Table J . Fiber ingredients and flou r replacement levels Ingredient weight in grams tested (x) (ND: not determined). Sponge In gredient Flour replacement level 5 % 10% 20% Bread flour 70.0 Yeast, compressed 2.5 W heat bra n Water 47. 0 (variable) Fiber ingredient (see Table 21 Wheat bran:carrageenan blends (w/ w) 95:5 X ND ND Dough 90: 10 ND Bread nour 30.0 Wheat bran:carrageenan la minates (w/ w) Salt 2.0 Sugar 6.0 100:0 X Shortening 3.0 95.5:0.5 ND ND Potassium bromate 2.0 pg 99:1 Ascorbate (as ascorbic acid) 10.0 pg 98:2 Yeast, compressed 2.75 95:5 Water -16.0' 90:10 •For a single loaf. Procedure: Mix sponge ingredient 10 % carrageenan). The aqueous suspensions were dried and ferment 3 hours (80"F). Optimally mix sponge and usi ng an atmospheric double drum dryer (model ALC-4, dough ingredients, proof to an average proof time of 55 Blawknox, Buffalo, NY) operated at a steam pressure of minutes based on proof time of flour control , bake at 275 to 300 kPa (40.4 -44 .3 psi) a nd a speed of approxi­ 425 ° F fo r 17 minutes in rotary convection oven. Meas­ mately 2.5 rpm . The drums were spaced 0 .2 mm apart. ure loaf vo lume immediately after baking by rapeseed This drying treatment allowed th e wheat bran an d carra­ displacement method. geenan to be evenly dispersed. ·water as required for o ptima l dough processing. Commercial protot y pe ba king trials Duplicate laboratory pup loaves ( I 00 g n our/14 % moistu re basis) were prepared us in g a sponge-and -dough Table 2. Fiber Replacement Levelsa process patterned after commercial baking spcci fications (Roman Meal Co., Tacoma, WA (Table 1)] . For control Ingredient Replacement levels (g) doughs (no added fiber ingredient), 70.0 g o f white 0 % 5% 10 % 20% bread nour [14 % moisture basis, (All- Montana Flour, Centennial Mill/ ADM Milling Co., Portland, O R) con­ Flour• 100.0 95.0 90.0 80.0 taining 12 % protein (1 4 % moisture basis) was used. No F iber Ingredient 0.0 5.0 10.0 20.0 gluten was added to this formulation . To the flou r, 2.5 g compressed yeast, and 47 ml water was added, and 8 Level of fiber ingredient added in place of flour to a sponge formed by mixing for I minute (Model 100-200 formu lation in Table 1. b14 % moisture basis. A, 100-200 g mixer, National Mgf. Co., Lincoln , NE). Sponges we re fermented for 3 hou rs at 80°F (26.7°C) in Materials and Methods a controlled temperature cabinet (Despatch Industri es, In c., Minneapolis, MN). After fermentation , 30 g nour Whea t bran :c~trrage c n a n blends at 14 % moisture. 2.75 g compressed yeast, 6 g granu­ White wheat bran (Fisher Mills, Harbor Islan d , lated sugar, 2 g salt , 3 g hydrogenated vegetable short­ WA) was mi xed with carrageenan (Sati gum -CD , Sanofi enin g , 20 ppm potassium bromate, I 00 ppm ascorbate Bi o Ingredients, Germantown, WI) as a dry blend at (as ascorbic acid), a nd water as required for optimal levels of 95:5 (weight/ weight , w/ w) or 90: 10 (w/ w) dough formation, were added. The doughs were mixed prior to its incorporation as a fiber ingredient into unti l optimal development was reached . Dough tempera­ doughs. tures after mixing ranged from 77 ° F to 80° F (25 °C to \\'heat bran:carrageena n laminates 26. 7 "C). Following mixing, th e doughs were allowed to The laminated fiber ingredients were produced by rest for 10 minutes at room temperature at 77°F (25 °C), coating white wheat bran (Fisher Mills, Harbor Island, scaled , a ll owed to rest for 10 minutes at room tempera­ WA) with carrageenan (Satigum-CD, Sanofi Bio Ingredi­ ture, molded , and then placed into baking pans and ents, Germantown, WI). Laminates were made by mix ­ proofed 55 minutes in a humidified cabinet a t ll2° F (44.4 ° C). Breads were baked in a r01ary oven a t 425°F ing 400 g whi te wheat bran with varyi ng levels of carra­ (218"C) fo r 17 minutes.