Effects of bran, shorts and feed flour by ultra-fine grinding on rheological characteristics of dough and bread qualities

Abstract

Wheat bran, shorts and feed flour are rich in dietary fiber and micronutrients. The effects of ultra-fine ground bran, shorts and feed flour on rheological characteristics of dough and bread qualities were investigated. Water absorption and dough development time gradually increased while mixing tolerance index and dough stability time decreased with the addition of bran, shorts and feed flour. The extension resistance and energy values for all blended flours were significantly higher than those of the control flour. The gluten index decreased while the gluten yield increased with the increase of bran, shorts and feed flour. Peak viscosity of the blended flour significantly decreased compared to the control flour. Pasting temperature rose from 67.05°C to 71.55, 72.6 and 69.25°C for bran, shorts and feed flour blends, respectively. The total scores of sensory evaluation and hardness of crumb texture significantly decreased with the increase of bran, shorts and feed flour.

Key words: Ultra-fine grinding, bran, shorts, feed flour, rheological characteristic, bread quality