Application of coated wheat bran to producing barbari bread with increased nutritional value and improved bread texture and shelf life

J.M. Milani

doi:10.1556/066.2018.47.3.1

Acta Alimentaria

Volume/Issue:: Volume 47: Issue 3

Application of coated wheat bran to producing barbari bread with increased nutritional value and improved bread texture and shelf life

Author:

J.M. Milani

J.M. Milani Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University. 9 Km Khazar Abad Road, P.O.Box.578, Sari. Iran

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Pages:: 259–266

Online Publication Date:: Sep 2018

Publication Date:: 01 Sep 2018

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/066.2018.47.3.1

Keywords:: coated bran; texture properties; staling; barbari bread

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The enrichment of bread with wheat bran as a source of dietary fibre seems to be necessary for human health, because bread is the most consumed commodity in many countries. However, wheat bran has some adverse effects on the bread quality during storage. The aim of this study was to produce barbari bread with increased nutritional value and improved texture by the addition of coated wheat bran (0.67 and 1.34% based on flour stearic acid or St_{1, 2} and beeswax or Bw_{1, 2}). Bread made from uncoated wheat bran was used as control. The least crust to crumb ratio was seen for control and Bw₁. Water activity and moisture content results showed that the crumb of Bw₁ and control had the better moisture retention during storage. Textural properties of samples showed that there were no significant differences in the hardness of the samples (P>0.05). However, the least increase in hardness during storage was observed for stearic acid coated samples. Other texture profile analysis parameters, such as cohesiveness and springiness, showed that Bw₁ and Bw₂ samples had no significant changes during storage. Differential scanning calorimetry (DSC) showed the least enthalpy for Bw1 after baking (385.21 J g^–1) and during storage (567.62 J g^–1). Accordingly, results showed that beeswax, especially at 0.67% (based on flour), is the best shell material for bran coating in order to improve bread texture and shelf life.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
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