Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements

Ž. Ugarčić-Hardi, D. Koceva Komlenić, M. Jukić, A. Kuleš and I. Jurkin

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S285

Abstract: The addition of wheat bran increases the nutritional value of bread, but at the same time, decreases the dough rheological properties and taste of bread. Many investigations showed that extruded bran has less negative effects on bread texture and mouth feel in comparison with native wheat bran. Besides, new articles can be found on the cholesterol-lowering effects of extruded wheat bran. Therefore, the goal of this study was to compare the quality parameters of bread fortified with native and extruded bran. Wheat flour T-550 was used with the supplement of 7, 14, 21 and 28% fine milled native and extruded bran. Samples with 28% of native and extruded bran were also prepared with addition of 4% of vital gluten and increased amount of yeast (3%). Bread samples were analysed for the chemical content, specific volume and textural properties. Also, sensory evaluations were carried out. The results showed that wheat bran supplement had negative effect on bread quality but addition of vital gluten and increased amount of yeast improves quality of bread even with a higher content of wheat bran.

Keywords: bread quality; extruded wheat bran; bread texture (search for similar items in EconPapers)
Date: 2009
References: Add references at CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/946-CJFS.html (text/html)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:946-cjfs

DOI: 10.17221/946-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().