Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making

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• 作者：Pieter J. Jacobs ; Silke Bogaerts ; Sami Hemdane ; Jan A. Delcour ; Christophe M. Courtin
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：May 11, 2016
• 年：2016
• 卷：64
• 期：18
• 页码：3636-3644
• 全文大小：495K
• 年卷期：0
• ISSN：1520-5118

文摘

The impact of the hydration capacity and hydration rate of wheat bran on optimal bread dough development and loaf volume was investigated using coarse bran, both native as well as after toasting, milling, presoaking, and combinations of the latter. It was found that toasting reduces bran’s hydration rate, which, during mixing, results in a temporary excess of water in which dough development takes place inefficiently and hence requires additional time. This mechanism was further substantiated by the observation that delayed dough development can be counteracted by the presoaking of bran. Milling of bran increases its hydration rate and results in faster optimal dough development. Presoaking of nonmilled bran, however, did not result in faster dough development. Smaller bran particles do lead to faster dough development, probably due to increased proper contacts between flour particles. Optimal loaf volumes did not change upon milling and toasting.