期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 78, 期 -, 页码 151-159出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2016.12.032
关键词
Durum wheat bread; Micronized bran; Debranning; Texture; Bioactive compounds
We evaluated the bread making ability of meals composed of re-milled semolina and either 100 g/kg or 200 g/kg of i) residuals of the second and third debranning steps of durum wheat (DB), ii) the micronized and air-classified thin fraction obtained from the same residuals (MB), or iii) coarse bran obtained from conventional roller milling of non-debranned durum wheat (B). Dietary fibers, proteins, total soluble phenolic compounds, ferulic acid, and antioxidant activity,were significantly higher (P < 0.05) in MB and DB than B. The addition of by-products to re-milled semolina lowered the alveograph W and increased the P/L. ratio, with stronger effects at higher doses. Particularly negative were the effects of B on P/L and farinograph dough-development time. Bread containing 100 g/kg of MB did not show significant differences (P < 0.05) in specific volume, crumb hardness, resilience, and chewiness with pure re-milled semolina bread but had higher dietary fiber, phenolics and antioxidant activity. (C) 2016 Elsevier Ltd. All rights reserved.
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