Effect of the addition of wheat bran stream on dough rheology and bread quality

  • Banu Iuliana "Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering
  • Stoenescu Georgeta Arcada Research laboratory, Arcada Mill, Lunca Siretului, Zona Banda Barbosi
  • Ionescu Violeta Sorina Arcada Research laboratory, Arcada Mill, Lunca Siretului, Zona Banda Barbosi
  • Aprodu Iuliana “Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering
Keywords: wheat bran stream, Alveograph, Rheofermentometer, Mixolab, bread

Abstract

The milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30%) of bran streams incorporated and from wholewheat. The results indicated significant correlations between the ash content of the wheat bran streams incorporated into flour and Alveograph, Rheofermentograph and Mixolab parameters. The white flour sample with 25% wheat bran streams had the ash content similar to wholewheat, but the dough rheology was improved. The quality of the white flour bread with 25% wheat bran streams was improved compared to the wholemeal bread.

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Published
2012-06-15
How to Cite
Iuliana, Banu, Stoenescu Georgeta, Ionescu Violeta Sorina, and Aprodu Iuliana. 2012. “Effect of the Addition of Wheat Bran Stream on Dough Rheology and Bread Quality”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 36 (1), 39-52. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/2261.
Section
ORIGINAL ARTICLES