COMPARATIVE STUDIES OF THE PROPERTIES OF DOUGH AND BREAD MADE WITH THE ADDITION OF WHEAT BRAN OF DIFFERENT FRACTIONS OR THEIR EXTRACTS
DOI:
https://doi.org/10.15421/jchemtech.v33i3.330240Keywords:
wheat bran, fractional composition, ultrafine grinding, dough, bread, technological properties, subcritical extraction, antioxidant properties, texture, organolepticsAbstract
Wheat bran (WB) is the main by-product in the grain processing industry and contains a large number of biologically active substances, which, unfortunately, are not used in the food industry today. The aim of the study was to compare the effect of using WB of different fractional composition in the technology of wheat bread, ultrafine grinding WB and subcritical extract of WB. Methods. Ultrafine grinding of WB was carried out on an ultrafine grinding mill of series Ultrafine Mill SCM800. Extracts were obtained on the RVD-02-500 installation. The study of selected properties of objects using generally accepted methods. Results. The use of ultrafine grinding WB or subcritical extract allowed to obtain the highest positive effects. Adding WB to the recipe composition of bread improved its technological properties and changed its structure; The best results were obtained when using PV and PV10 extracts. Bread elasticity practically did not decrease when using PV extract. Increasing particle size and the amount of added PV led to a darker, more reddish and less yellowish crust color, but the use of PV extract minimized changes in bread color. The use of PV significantly enhanced the antioxidant properties of bread with the addition of PV. All samples were acceptable to consumers, but the highest scores were obtained for samples with the addition of PV and PV10 extracts in an amount of up to 30 %. When enriching bread with PV and using PV10 and PV50, the amount of added PV can be up to 30 %; when using PV325 and PV620, the amount of added PV can be up to 20 %. Conclusions. The results obtained can be used to improve the technology of wheat bread for functional purposes and further use in the bread baking industry.
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