Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume
Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume
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DOI：
10.1016/j.foodhyd.2020.106348
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发表时间：
2021-01-17
影响因子：
10.7
通讯作者：
Courtin, Christophe M.
中科院分区：
文献类型：
--
作者：
De Bondt, Yamina;Hermans, Wisse;Courtin, Christophe M.
在面包中加入麦麸具有多种健康益处，但也对整体面包质量产生不利影响。假设麸皮从面筋中提取水，导致不太理想的粘弹性面团特性和较低的气体保留能力，进而导致面包体积减少。在这项研究中，小麦麸皮样品具有不同的保水能力，并用于调查这一假设。使用面筋-淀粉模型系统，并评估了麸皮取代部分淀粉与不同的水消耗和混合时间相结合的效果。面团中的面筋网络的特性进行了研究，使用流变学和微观结构分析，这些特性与最终的面包体积。一个适当的面筋网络的微观结构，可视化与CLSM，可以实现在麦麸的存在下。而麸皮种类、吸水率和搅拌时间对面团流变学和面包体积有显著影响。麦麸的添加降低了面团的应变硬化，尽管吸水率和搅拌时间的优化。添加具有高保水性和高比表面积的改性麦麸，会增加麦麸对面团流变学的不利影响。结果表明，添加麦麸后，面团中水分的动态再分布和气室的掺入对面团流变学有影响。面团的应变硬化行为证明了其本身是面包卷体积的有价值的预测器，也存在（改性）麦麸。
Wheat bran incorporation in bread has multiple health benefits, but also a detrimental effect on overall bread quality. Bran is hypothesised to withdraw water from gluten, resulting in less optimal viscoelastic dough properties and a lower gas retention capacity, in turn resulting in a decreased bread loaf volume. In this study, wheat bran samples having different water retention capacities were produced and used to investigate this hypothesis. Gluten-starch model systems were used and the effect of substitution of part of the starch by bran in combination with different water absorptions and mixing times was evaluated. The properties of the gluten network in the doughs were investigated using rheological and microstructural analyses and these properties were linked to the final bread loaf volume. A proper gluten network microstructure, as visualised with CLSM, could be achieved in the presence of wheat bran. However, significant effects of the type of wheat bran, water absorption and mixing time on dough rheology and loaf volume were observed. Wheat bran addition decreased the strain hardening of dough despite optimisation of water absorption and mixing time. The deleterious effect of wheat bran on dough rheology increased by adding modified wheat bran with high water retention capacity and surface area. The results indicate that dynamic water redistribution after mixing and gas cell incorporation can have an effect on dough rheology when wheat bran is added to dough. The strain hardening behaviour of dough proved itself a valuable predictor of bread loaf volume also in the presence of (modified) wheat bran.