Effects of Wheat Bran Particle Size on the Rheological Property of Whole Wheat Dough and Buns Quality
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Abstract:
The effects of wheat bran particle sizes on the rheological property of whole wheat dough and buns quality with or without the addition of complex enzymes (Glucose oxidase+Pentosanase+Cellulase) were studied. The whole wheat flour was prepared by adding the pretreated bran of different sizes (D50=285.0, 186.7, 75.7 μm) back to the refined flour, then the thermomechanical, alveograph, and fermentation properties of the dough, as well as buns quality, were measured. The results indicated that with the decrease of bran size, the water absorption of whole wheat flour increased; the stabilization time, tenacity, and fermentability of dough were all decreased, but the dough malleability was increased significantly. The effects of bran size on the enzymes-treated dough were quite the same as their influences on the dough in the absence of enzymes. However, the addition of enzymes decreased the stabilization time of dough, whereas the malleability, expandability, and fermentability were significantly improved. With the use of enzymes, the sensory score of whole wheat buns was highly increased. The whole wheat buns prepared with medium bran size (D50=186.7 μm) presented better sensory quality in the systems either with or without enzymes, and fine bran caused a significant decrease in buns quality.
