Artículo

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Impacto de salvado de trigo hidratación propiedades como ff ected tostando y Grado de

Molienda de Desarrollo óptimo de masa para hacer pan

Pieter J. Jacobs, † Silke Bogaerts, ‡ Sami Hemdane, † Jan A. Delcour, † y Christophe M. Courtin *, †
† Laboratorio del Centro de Investigación de Nutrición (lForce) Química de los Alimentos y Bioquímica, Ciencias de los Alimentos y Lovaina, Universidad Católica de Lovaina, Kasteelpark

Arenberg 20, Box 2463, 3001 Lovaina, Bélgica

‡ Unidad de Control Provincial de Amberes - Sector de la transformación, la Agencia Federal para la Seguridad de la Cadena Alimentaria, Italia ̈
Lei 4 - bus 18, 2000
Antwerpen, Bélgica

RESUMEN: El impacto de la capacidad de hidratación y velocidad de hidratación de salvado de trigo en el pan óptima masa desarrollo y pan de volumen se investigó utilizando
salvado de grueso, tanto nativos, así como después de tostado, fresado, remojo previo, y combinaciones de estos últimos. Se encontró que el tostado reduce el salvado ' s velocidad de
hidratación, que, durante la mezcla, se traduce en un exceso temporal de agua en la que la masa tiene lugar el desarrollo ine FFI cientemente y por lo tanto requiere tiempo adicional.
Este mecanismo se fundamenta en la observación de que retrasa el desarrollo de la masa puede ser contrarrestado por el remojo previo de salvado. Fresado de salvado aumenta su
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tasa de hidratación y resulta en un desarrollo más rápido óptima masa. Remojo previo de salvado nonmilled, sin embargo, no dio lugar a la masa más rápido desarrollo. partículas de
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salvado más pequeños conducen a un desarrollo más rápido de masa, probablemente debido al aumento de los contactos adecuados entre Florida nuestras partículas. volúmenes de
barra óptimas no cambiaron tras la molienda y tostado.

PALABRAS CLAVE: salvado de trigo, la fabricación de pan, desarrollo de la masa, volumen de la barra, la reducción de tamaño de partícula, la estabilización de calor,
prehidratación, la cinética de hidratación, capacidad de hidratación

■ INTRODUCCIÓN modi tamaño de partícula fi catión puede, sin embargo, también estar relacionada con un
dependiente del tamaño físico de interferencia e ff ect de salvado en la masa de matriz. 7 , 8
La evidencia creciente de promoción de la salud e ff ECTS de la dieta
En esta perspectiva, la presencia de relativamente más partículas en el caso de fi Se
fi bre y el consumidor interés por la comida sana ha llevado a un aumento en la demanda
sugiere finamente molido salvado de causar la interrupción más grave de la red de
de la dieta fi bre de alimentos enriquecidos. Para aumentar la ingesta diaria de la dieta fi ber,
gluten. 7 , 9 Además, el salvado de trigo ' s impacto perjudicial también puede resultar de la
los alimentos básicos como el pan constituyen un blanco conveniente para la
presencia de componentes bioquímicos reactivos. Estos incluyen enzimas tales como
incorporación de la dieta
endoxilanasas, α- amilasas, y endopeptidasas 10 - 13 que puede tener un impacto adverso
fi ber. Como un subproducto de molienda de trigo, salvado de trigo es una fuente de la
dieta altamente disponible, conveniente y barato fi ber. 1 sobre una especí fi umbral c. 13 - dieciséis productos químicos reactivos en el salvado como el
glutatión 17 puede debilitar la red de gluten. Tomados en conjunto, la acción conjunta de
Sin embargo, a pesar de la disponibilidad de salvado de trigo y la demanda de alimentos
los fenómenos hidratación, mecanismos físicos, y (bio) químicos reactivos puede
sanos, la ingesta diaria de salvado de trigo es más bien baja. Esta discrepancia se explica
determinar el impacto perjudicial general de salvado de trigo en la elaboración del pan.
por el hecho de que la incorporación de salvado de trigo negativamente una ff ECTS
Para profundizar en los mecanismos en el trabajo y la relevancia de cada una de estas
comida de procesamiento y las propiedades organolépticas del producto resultante, 2 , 3 y
características individuales de salvado, una considerable investigación se ha llevado a
conduce a mayores costos de los ingredientes.
cabo durante los últimos años. A menudo, modi salvado dirigida fi cación se realizó ya
que esto permitiría una acción clara a causa destape - mi ff ect relationschips. Sin
Aunque el impacto adverso de salvado de trigo en la elaboración del pan se ha
embargo, muchas observaciones contradictorios se han reportado desde entonces.
investigado ampliamente, no hay consenso aún sobre los mecanismos que gobiernan la
Esto se atestiguó por ejemplo en el caso de estudios en los que se evalúa la función de
negativa de correo ff ECTS de salvado de trigo en la elaboración del pan. Este es el
resultado de la compleja naturaleza de salvado de trigo que puede una ff ect fabricación de
la cinética de hidratación de salvado. Lai y otros, 18 por ejemplo, se observa que poner

pan de múltiples maneras y por lo tanto complica la investigación relacionada con el en remojo previamente de los resultados de salvado en volúmenes de barra superior,

salvado de trigo. 4 Para empezar, el salvado de trigo se caracteriza por su capacidad mientras que ningún aumento o incluso una ligera disminución en el volumen del pan

distintiva a unir cantidades considerables de agua, ya sea en una forma fuerte o débil. 5 , 6 Este se observó por Chen y otros. 19 informes contradictorios pueden ser similares

potencial de fijación de agua peculiar puede dar lugar a la competencia para la hidratación
entre el salvado y la clave Florida nuestros constituyentes que pueden una ff ect el proceso
de elaboración del pan. Por otra parte, la cinética de la hidratación durante la absorción de
agua pueden estar implicados en estos fenómenos también. En esta perspectiva, Sanz
Penella et al. 7 atribuyen prolonga los tiempos de desarrollo de la masa en el caso de
grandes partículas de salvado al hecho de que el salvado de grueso requiere más tiempo
para absorber el agua en comparación con partículas pequeñas. Los cambios observados Recibido: 16 de diciembre 2015
en el desarrollo de la masa sobre Revisado: 14 de abril de, el año 2016

Aceptado: 19 de de abril de, el año 2016

Publicado: 19 de de abril de, el año 2016

© 2016 American Chemical Society 3636 DOI: 10.1021 / acs.jafc.5b05958

J. Agric. Food Chem. 2016, 64, 3636 - 3644
Diario de la química agrícola y alimentaria
encontrado con respecto a la dirección ff ect de tamaño de partículas de salvado que es,
entre otros, que se cree una ff ect fabricación de pan a través de fenómenos de hidratación
dependientes del tamaño de salvado. mientras que O ̈ zboy y Ko ̈ Ksel, 20 de Kock et al., 21 Campbelldañado almidón. El contenido de proteína se determinó después de una modificación fi cación
et al., 22 Noort et al., 23 y Cai et al. 24 encontrado que el salvado de suelo tiene una más
perjudicial e ff ect en volumen de la hogaza, Lai et al., 18 Moder et al., 8 y Pomeranz et al. 25 observado
lo contrario. En voluminoso, Zhang y Moore 2
y Coda et al. 26 encontró que un tamaño de partícula intermedio dio como resultado el
mayor volumen de pan, y Gaillard y Gallagher, 27 O ̈ zboy y Ko ̈ Ksel, 20 Curti et al., 28 y Cai et
al. 24 observado que el tamaño de partícula de salvado no lo hizo una ff ect volumen de
pan en absoluto. Estafa Florida observaciones contradictorias También se ha informado
de varios tratamientos térmicos. Por ejemplo, de Kock et al. 21 y Nelles et al. 29 observado
un aumento en el volumen del pan tras el tratamiento autoclave seco y ebullición de
salvado, respectivamente, mientras que Wang et al. 30 y ve ́
mez et al. 31 e informó que no hubo ff ect o una pérdida de
volumen de la barra después de la extrusión de salvado. Esto puede ser debido al hecho
de que los tratamientos térmicos que se aplican principalmente a (bio) químicos reactivos
inactivate puede una ff ect propiedades de salvado de trigo adicionales, tales como
propiedades de hidratación también. 32 , 33
En este contexto, el objetivo principal de este estudio fue comprender mejor el impacto
de trigo salvado de propiedades de hidratación en el salvado de la elaboración del pan
enriquecido. Para este fin, di ff tratamientos de salvado de trigo Erent incluida la reducción
de tamaño de partícula, tratamiento térmico, prehidratación, y combinaciones de los
mismos se lleva a cabo para modificar el salvado de trigo ' s hidratación propiedades. El
uso de estos tratamientos permite simultáneamente para una estimación de la relevancia
de otras propiedades de salvado, tales como (bio) químicos reactivos y potencial
relacionado tamaño-e ff eja en la elaboración del pan.
■ MATERIALES Y MÉTODOS
Materiales. trigo gruesa comercial ( Triticum aestivum L.) salvado y trigo blanco Florida
nuestra partir Crousti fueron proporcionados por Dossche Mills (Deinze, Bélgica).
Amygluten se obtuvo de Syral (Aalst, Bélgica). Productos químicos, disolventes y
reactivos se adquirieron de Sigma-Aldrich (Bornem, Bélgica).
Reducción del Tamaño de Partícula Bran. El salvado de trigo comercial originalmente tenía un
tamaño medio de partícula ( re AV) de 1377 μ metro. Para permitir una amplia gama de tamaños de
partícula a ser investigado, el salvado de trigo comercial se tamizó en un tamiz con un tamaño de
malla de 1 mm que produjo el salvado con una re AV de 1687 μ m y una distribución de tamaño de
partícula más estrecha en comparación con la de la muestra original. muestras de salvado con una re
AV de 520 y 77 μ m se obtuvieron por molienda el material se tamizó usando un Cyclotec 1093 molino
de muestras (FOSS, Ho ̈ gana ̈
s, Suecia) como se describe por
Jacobs et al. 5
Tostar de Bran. muestras de salvado de trigo se tuestan en un horno Condilux (Hein,
Strassen, Luxemburgo) en 170 ° C durante 30 min a enzimas asociadas salvado de trigo
desactivar. 33
Remojo previo de Bran antes de hacer pan. Remojo previo de salvado se realizó antes de su
uso en la fabricación del pan mediante la mezcla de salvado con la cantidad de agua requerida
para satisfacer la absorción de hornear. Los ingredientes restantes se añadieron a la de salvado - mezcla
de agua después de remojo previo para evitar lavado de salida e ff ECTS. muestras Nontoasted se
hidrataron durante 15 min para garantizar la hidratación completa de grueso y fi salvado de ne. 5 Longer
se evitaron períodos remojo previo para impedir la actividad enzimática o fermentación
espontánea. Heat estabilizado muestras de salvado se remojo previamente durante 60 min para
compensar la velocidad de hidratación reducida a tostado. 33
Los análisis químicos. la dieta fi contenido ber se determinó de acuerdo con el método
AOAC O FFI Método cial 991-43 34 utilizando el Megazyme total de fibra dietética Kit (Bray,
Irlanda). Arabinoxilano (AX) y almidón contenido se estimaron mediante el análisis por
cromatografía de gases como se describe por Courtin et al. 35 Análisis de agua AX extraíble
involucrado extracción acuosa del salvado antes del análisis. β- contenido de glucano se
determinó de acuerdo con el Megazyme β- ensayo de glucano (Bray, Irlanda).
Artículo
El agua extraíble β- glucano se determinó después de la extracción acuosa de salvado antes
del análisis. contenido de almidón dañado se determinó usando el ensayo de Megazyme
de AOAC O FFI Método cial 990-03 34 a un sistema de análisis de proteínas automatizado
Dumas (EAS Variomax N / CN, Elt, Gouda, Países Bajos) 36 usando 6,31 como el factor de
conversión de la proteína. 37 Se analizó el contenido de lípidos tal como se describe por Gerits
et al. 38 Ash y contenidos de humedad se determinaron después de AACC métodos
internacionales 08-01-01 y 44-15-02, respectivamente. 36 Los análisis se realizaron por
triplicado.
Análisis de los niveles de actividad enzimática. Se utilizó la formación de peroxidasa
catalizada de tetraguaiacol usando guayacol y peróxido de hidrógeno como sustratos para
determinar la actividad de peroxidasa 39 en los extractos de salvado que se prepararon
mediante la extracción de 1,0 g de salvado en 10,0 ml de fosfato de potasio bu ff er (100 mM,
pH 5,0) durante 30 min a 180 rpm y centrifugando durante 10 min a 1250 sol. Después, 100 μ L
de extracto, 50 μ L de guayacol, 50 μ L de peróxido de hidrógeno, y 2,80 ml de fosfato de
potasio bu ff er fueron transferidos a una cubeta para controlar la formación de tetraguaiacol
espectrofotométricamente a 436 nm y 25 ° C cada minuto durante 9 min. Después de la
corrección para el blanco (100
μ L de extracto y 2,90 ml de bu ff er), la tasa de aumento de la extinción a 436 nm
representa la actividad de la peroxidasa. α- La amilasa y la actividad de endoxilanasa se
determinaron con los métodos Amylazyme y xilazima, respectivamente (Megazyme, Bray,
Irlanda), mientras que la actividad endopeptidasa se determinó usando azocaseına como
sustrato. 40
Se realizaron estas mediciones de actividad enzimática como se describe por Hemdane et al. 41
Capacidad de retención de agua. El Enslin-Ne ff dispositivo 42 se utilizó para determinar la cinética
de absorción de agua y capacidad de retención de agua de salvado (50,0 mg) como se describe por
Jacobs et al. 5 Los análisis se realizaron por triplicado.
La capacidad de hidratación. El método de la Kuniak et al. 43 se utilizó con una ligera modificación fi
cationes como se describe por Jacobs et al. 5 para determinar la capacidad de hinchamiento de
salvado. Los análisis se realizaron por triplicado.
Capacidad de retención de agua. La capacidad de retención de agua se determinó
utilizando dos enfoques experimentales: el método de capacidad de retención de agua de la
centrifugación de drenaje y el método de capacidad de retención de agua centrifugación
tradicional utilizado comúnmente. Se realizaron Ambos análisis como se describe en detalle
por Jacobs et al. 5 y se realizaron cada vez por triplicado.
Composición comida. comida enriquecida Bran estaba compuesto con 75% de trigo blanco Florida
nuestro, el 20% de salvado de trigo, y el 5% de gluten de trigo vital. La harina de control consistió en
95% de trigo blanco Florida nuestra y el 5% de gluten vital.
Análisis Mixograph. Evaluación del desarrollo de la masa y la absorción de agua con un
Mixograph (Manufacturing Nacional, Lincoln, NE, EE.UU.) se realizó de acuerdo con AACC
Método Internacional 54-40-01 sobre una base de la comida 10 g. 36
Análisis farinografo. Dough desarrollo y la absorción de agua se analizaron en una
escala de 10 g usando un Brabender Farinógrafo (Duisburg, Alemania) de acuerdo
con AACC Método Internacional 54- 21-01. 36
La elaboración del pan. Pan ensayos que hacen se realizaron de acuerdo con el
procedimiento de masa directa de Shogren y Finney. 44 Panes se prepararon sobre una base
de la comida 100 g (14,0% de contenido de humedad) a la que se complementaron 5,3 g de
levadura fresca comprimida, 6,0 g de sacarosa y 1,5 g de sal. Absorción de agua y tiempo de
amasado se variaron para determinar el potencial óptimo pan toma de cada muestra en
términos de volumen de la barra. mezcladores de pasador (National Manufacturing, Lincoln,
NE, EE.UU.) durante 100 g comidas se utilizaron para amasar los ingredientes. fermentación
de la masa se llevó a cabo en un armario de fermentación (National Manufacturing) a 30 ° C y
90% de humedad relativa. La masa se perforó después de 52 y 77 min de fermentación.
Después de 90 min de fermentación, la masa fue golpeado, moldeado, y a prueba un adicional
de 36 min. La masa se coció durante 24 min a 215 ° C en un horno rotativo (de fabricación
nacional, Lincoln, NE, EE.UU.). volúmenes de barra se determinaron con un Volscan (Stable
Micro Systems, UK) utilizando una etapa vertical de 1 mm y una velocidad de rotación de 1
rps.
Análisis estadístico. El análisis estadístico de los resultados se realizó utilizando el
software de análisis estadístico 9.3 (SAS Institute Inc., Cary, NC, EE.UU.). Una forma
de análisis de variación (ANOVA) era
3637 DOI: 10.1021 / acs.jafc.5b05958
J. Agric. Food Chem. 2016, 64, 3636 - 3644
Journal of Agricultural and Food Chemistry Article

Tabla 1. Propiedades de hidratación y las actividades enzimáticas de muestras de Trigo con tamaños medios de partícula ( re AV) de 1687 μ m, 520
μ m, y 77 μ m y tostado (T) del salvado de trigo con una re AV de 1687 y 77 μ metro un

1687 μ metro 520 μ metro 77 μ metro 1687 μ m T 77 μ m T

propiedades de hidratación drenaje WRC (ml / g) 1.1 ± 0.1 a 1.3 ± 0.2 ab 1.3 ± 0.1 b 1.1 ± 0.2 ab 1.5 ± 0.1 c

Farinograph absorption (%) 68.4 ± 0.3 a 69.0 ± 0.6 a 67.9 ± 0.2 a 65.3 ± 0.7 b 68.1 ± 0.3 a

traditional WRC (mL/g) 5.8 ± 0.3 a 3.8 ± 0.2 b 2.9 ± 0.2 c 5.8 ± 0.1 a 2.9 ± 0.1 c

swelling capacity (cm 3/ g) 12.2 ± 0.4 a 7.8 ± 0.3 b 5.3 ± 0.1 c 12.1 ± 0.3 a 5.1 ± 0.2 c

Enslin absorption (mL/g) 5.6 ± 0.3 a 4.6 ± 0.1 b 3.5 ± 0.2 c 5.5 ± 0.2 a 3.8 ± 0.1 c

time to hydration (min) 11.3 ± 0.6 a 4.3 ± 0.3 b 1.2 ± 0.3 c 18.9 ± 0.8 d 2.8 ± 0.6 e

enzyme activities α- amylase ( Δ E 590/g/h) 32.3 ± 1.7 a 31.6 ± 2.0 a 34.3 ± 0.5 a 0.0 ± 0.1 b 0.0 ± 0.1 b

endopeptidase( Δ E 440/g/h) 0.9 ± 0.1 a 0.9 ± 0.1 a 1.1 ± 0.1 a 0.0 ± 0.1 a 0.0 ± 0.1 a

endoxylanase ( Δ E 590/g/h) 2.5 ± 0.2 a 2.6 ± 0.1 a 2.6 ± 0.1 a 0.2 ± 0.0 b 0.2 ± 0.0 b

peroxidase ( Δ E 436/g/h) 6.0 ± 0.5 a 6.1 ± 0.1 a 6.2 ± 0.9 a 0.5 ± 0.3 b 0.4 ± 0.0 b
a Values within the same row not sharing the same letter are signi fi cantly di ff erent ( P < 0.05).

Figure 1. Farinograms of bran enriched meals (75% fl our, 20% bran, and 5% vital gluten) with di ff erent average particle sizes ( d av) before and after toasting (T). Farinograms of bran
enriched meals (black) are shown on top of the control meal (95% fl our and 5% vital gluten) (gray). (A) d av, 1687
μ m; (B) d av, 520 μ m; (C) d av, 77 μ m; (D) d av, 1687 μ m T; (E) d av, 77 μ m T. Bran enriched meals required a water addition of approximately 70% to reach 500 Farinograph units, while the
control meal required 60%.

realizado para analizar signi fi no puede di ff erences entre los valores medios de varias variables. Un no modi fi ed por el di ff tratamientos de salvado Erent. Mientras que la composición total
procedimiento de comparación múltiple de Tukey fue utilizada con un signi familia 5% fi nivel cado. no se modificó fi ed por los tratamientos de salvado, se observó un aumento en la
accesibilidad o de extracción de los componentes de salvado en la molienda. La

■
cantidad de lípidos extraíbles aumentó de 3,60% a 6,14% cuando se pasa de un
RESULTADOS salvado re AV de 1687 μ m a una re AV de 77 μ metro. El contenido de agua extraíble AX y

Características del salvado de trigo. Composición química. La muestra de salvado con extraíble de agua β- contenido de glucano aumentó de 0,57% a

una re AV de 1687 μ m se compone de 50,2% de la dieta fi BER de los cuales más de la

mitad (27,7%) fue arabinoxilano y una pequeña fracción β- glucano (1,0%), 20,6% de 1,01% y de 0,13% a 0,21%, respectivamente. Además, el contenido de
proteína, 17,4% de almidón, 7,1% de cenizas, y 6,1% de lípidos. Esta composición global almidón dañado aumentó ligeramente de 0,86% a
fue 1,19%. 5

3638 DOI: 10.1021/acs.jafc.5b05958

J. Agric. Food Chem. 2016, 64, 3636 − 3644
Journal of Agricultural and Food Chemistry
Figure 2. Loaf volumes of bran enriched breads (75% fl our, 20% bran, and 5% vital gluten) with di ff erent d av values before and after toasting (T) as a function of mixing time and water
absorption. (A) d av, 1687 μ m; (B) d av, 520 μ m; (C) d av, 77 μ m; (D) d av, 1687 μ m T; (E) 77 μ m T. The optimal water absorption for all samples was 80%.
Hydration Properties. Table 1 shows that particle size reduction and
heat treatment had little to no e ff ect on either the drainage water
retention capacity of bran or the Farinograph absorption of meal
containing 20% of the di ff erent bran samples. In contrast,
large particles were clearly
characterized by larger values for the traditional water retention capacity, the
swelling capacity, and Enslin water absorption in comparison with those of
smaller particles. Heat treatment of coarse and fi ne bran in both cases did
not a ff ect these parameters. Considering the hydration kinetics, it was
observed that milling reduced the time that bran requires to completely
hydrate, while dry heat treatment resulted in the opposite e ff ect.
Enzyme Activities. Reduction of the particle size from a d av
of 1687 μ m to a d av of 77 μ m did not result in substantial changes in
peroxidase, α- amylase, endoxylanase, or endopeptidase activity.
Alternatively, the toast treatment successfully inactivated these enzymes ( Table
1 ).
Analysis of Dough Development. Dough development of meals enriched
with the di ff erent wheat bran samples was evaluated by means of
Farinograph and Mixograph analyses using bran enriched meals which
consisted of 75% white wheat
3639
Article
fl our, 20% wheat bran, and 5% vital gluten and a control meal which was
composed of 95% white wheat fl our and 5% vital gluten. The Farinograph
water absorption did not change to a great extent upon milling, heat treatment,
and a combination of both. All bran enriched meals were characterized by
comparable dough water absorptions which varied around an average of
67.4 ± 1.5% ( Table 1 ). In comparison, the control meal showed a
Farinograph water absorption of 59.3% ± 0.1%. When studying the
Farinograph pro fi les ( Figure 1 ), it was clear that in the presence of coarse
bran ( Figure 1 A) the dough developed considerably slower in comparison
with the control meal. Practically, the dough development time increased
from
2.0 to 10.0 min upon substitution of 20% fl our with 20% coarse bran with a d av of
1687 μ m. Upon reduction of bran particle size to a d av of 520 and 77 μ m, the
dough development time decreased to 8.4 and 4.2 min, respectively ( Figure 1 B
and C). Concerning the shape of the Farinograph pro fi les, the dough
development curves displayed a lot of fl uctuations in the case of large
particles, while smoother curves were observed in the presence of the fi nest
bran sample. Regarding the impact of toasting on dough development, a signi fi
cant increase in dough development time was observed. For the coarse
sample with a
DOI: 10.1021/acs.jafc.5b05958
J. Agric. Food Chem. 2016, 64, 3636 − 3644
Journal of Agricultural and Food Chemistry
Figure 3. Loaf volumes of bran enriched breads (75% fl our, 20% bran, and 5% vital gluten) containing di ff erently treated bran samples as a function of mixing time at an optimal water
absorption of 80%. (A) Untreated and presoaked bran with an average particle size ( d av) of 1687 μ m. (B) Toasted and presoaked toasted bran with a d av of 1687 μ m. (C) Untreated and
presoaked bran with a d av of 77 μ m. (D) Toasted and presoaked toasted bran with a d av of 77 μ m.
d av of 1687 μ m, the development time increased from 10.0 to
12.2 min, while for the milled sample with a d av of 77 μ m an increase from 4.2
to 10.8 min was observed. The shape of the curves also changed. Whereas
an uninterrupted curved pro fi le was observed in the presence of untreated
bran samples, a slope discontinuity was seen in the presence of toasted bran
samples. The optimal water absorptions as determined with the Mixograph
were situated around a 67.5 ± 1.0% in the presence of each of the bran
samples, while the optimal absorption was situated at 60.0 ± 1.0% for the
control meal. In contrast to the Farinograph analyses, the Mixograph pro fi les
did not show clear di ff erences among the bran enriched samples (results not
shown). The dough development times varied around 4.0 ± 0.5 min for all bran
enriched samples, while a dough development time of 3.0 ± 0.5 min was
observed for the control meal.
Bread Making Potential of Untreated and Heat Treated Coarse and Fine
Wheat Bran and Impact of Prehydration. The impact of the various bran
samples on bread making was assessed by means of bread making trials
in which both water absorption and mixing times were varied ( Figure 2 ). On
the basis of these experiments, several general phenomena were
observed. To start with, each of the mixing time − loaf volume response
curves for a given water absorption displayed an optimal mixing time at
which the loaf volume reached a maximum value. With increasing water
absorption, the curves typically shifted to longer mixing times such that the
optimal mixing times were prolonged. At the same time, the loaf volume
optimum at each water level was found to increase with increasing water
absorption. This phenomenon was observed up to a water absorption of
80%. Further increase of the water absorption led to sticky doughs that
were di ffi cult to handle, did not yield higher loaf volume, and displayed a
3640
Article
heterogeneous crumb structure. Hence, a water absorption of 80% emerged
as optimal for all bran samples.
Figure 3 shows the mixing time − loaf volume response curves for bran
samples with nontoasted and toasted bran with a d av of 1687 and 77 μ m at the
optimal water absorption of 80%. Upon particle size reduction of nontoasted as
well as toasted samples, the mixing time − loaf volume response curves shifted
toward shorter mixing times such that optimal dough development was
achieved at shorter mixing times. In the case of the nontoasted samples, the
optimal dough development time decreased from
9.0 to 7.5 min and eventually to 4.5 min for bran samples with a
d av of 1687 μ m, 520 μ m, and 77 μ m, respectively ( Figure 2 A, B, and C, and Figure
3 A and C). A similar size e ff ect was observed for the toasted samples.
Practically, the optimal dough development time decreased from 10.5 to 7.5
min for toasted bran samples with a d av of 1687 and 77 μ m, respectively ( Figure
3 B and D). Considering the impact of toasting, it was found that the mixing
time − loaf volume response curves shifted toward longer mixing times for
both coarse and fi ne bran. Accordingly, the optimal mixing time shifted from
9.0 to 10.5 min for bran with a d av of 1687 μ m ( Figure 3 A and B) and from
4.5 to 7.5 min for bran with a d av of 77 μ m ( Figure 3 C and D). Finally,
presoaking of the various bran samples was performed to investigate the
role of bran hydration dynamics on bread making. It was observed that
presoaking of toasted bran samples caused the mixing time − loaf volume
response curve to shift to shorter mixing times for both large and small
particle sizes ( Figure 3 B and D). For nontoasted samples, the
nonpresoaked samples and presoaked samples displayed similar mixing
time − loaf volume response curves ( Figure 3 A and C). The volumes of
breads prepared with the di ff erent wheat bran samples at their optimal
water absorption and optimal mixing times together with an illustration of
their crumb
DOI: 10.1021/acs.jafc.5b05958
J. Agric. Food Chem. 2016, 64, 3636 − 3644
Journal of Agricultural and Food Chemistry
Figure 4. Loaf volumes of control bread (95% fl our and 5% vital gluten) and bran enriched breads (75% fl our, 20% bran, and 5% vital gluten). The latter were prepared with untreated
or toasted (T) bran with varying average particle sizes at optimal water absorption and mixing time. The water absorption and mixing time used for the control meal were 60% and 4
min, respectively.
structure are shown in Figure 4 . In comparison with the white bread control
with a loaf volume of 727 mL, all wheat bran enriched breads displayed signi fi
cantly lower loaf volumes. The loaf volumes of wheat bran enriched breads,
however, were very comparable as their average volume was 538 ± 20 mL.
Statistical analysis of the data moreover indicated that changes in bread
making potential of bran upon milling or toasting were not signi fi cant.
Regarding the bread crumb, variations in crumb color and crumb structure
between the control bread and bran enriched breads were the most obvious
di ff erences. Bran enriched bread, in general, displayed a darker crumb
compared to that of white bread, and among bran enriched samples, a
darker color was obtained upon milling and toasting. Furthermore, white
control bread was characterized by a homogeneous crumb structure
consisting of small gas cells in contrast to bran enriched breads where the
crumb displayed a more heterogeneous gas cell distribution. On the basis of
the comparison of multiple breads for each sample, no additional clear di ff erences Properties during Bread Making. The role of speci fi c bran characteristics
in crumb structure were distinguishable among the samples ( Figure 4 ).
■ DISCUSSION
Impact of Particle Size Reduction and Toasting on Wheat Bran
Properties. The composition of the considered bran sample is in
agreement with data found in the literature. 4
Concerning bran ’ s hydration properties, the impact of particle size on the
capacity of bran to bind water either strongly or weakly has been described in
previous work of the authors. From that work, it was concluded that the water
bound by bran during dough mixing is water which is relatively strongly
bound and that this strong water binding capacity is independent of bran
particle sizes in a range of 1687 to 77 μ m. 5 Additional research pointed out
that toasting of bran during 30 min at 170
° C did not have a considerable impact on bran ’ s hydration at equilibrium ( Table
1 ). In contrast, the hydration kinetics were modi fi ed by both particle size
reduction and heat treatment ( Table 1 ). The increased hydration rates upon
particle size reduction may be ascribed to the increased speci fi c surface, 5
while the reduced hydration rates upon heat treatment are ascribed to an
increased surface hydrophobicity. 33 In comparison, a reduction in the Enslin −
Ne ff hydration rate after a toast process of coarse bran at 230 ° C for 7.5 min
was observed by Caprez et al. 32 Moreover, Ralet et al. 45 witnessed a similar
e ff ect on Enslin − Ne ff water absorption upon a high energy-input extrusion
cooking process at 100 ° C. Besides changes in hydration properties, the
increase in extractable lipids, water extractable AX, and water extractable β-
Article
glucan content upon milling points out an increased accessibility of bran
constituents which can be ascribed to the fact that cells are damaged
during the impact milling process. 5
De Kock et al. 21 suggested that this cell breakage may simultaneously lead
to the release of reactive components. On the basis of the measured
enzyme activities, such a phenomenon was not observed though ( Table 1 ).
This may be related to the fact that a large share of bran related enzymes
originate from microorganisms which renders them readily accessible. 10 Upon
heat treatment, lipases, endoxylanases, α-
amylases, and peroxidases were inactivated. Since peroxidase is associated
with high heat stability, it is likely that all of the wheat bran related enzymes
were inactivated. 33
Assessment of the Role of (Modi fi ed) Wheat Bran Hydration
during bread making may be evaluated based on analyses such as
Farinograph analyses, Mixograph analyses, and bread making trials.
However, comparison of these analyses reveals that the phenomena
observed in Mixograph and Farinograph analyses only correspond to a
greater or lesser extent to those observed in the baking trials. To start
with, the baking absorptions of approximately 67.5% as determined by
Farinograph and Mixograph analyses do not correspond to the baking
absorption which coincides with the maximal loaf volume. The bread
making optimization trials ( Figure 2 ) indicated that increasing the baking
absorptions and mixing time results in higher loaf volumes until the
water absorption exceeds a level (80%) beyond which dough becomes
too sticky and unmanageable. This observation is in agreement with the
fi ndings of Roels et al. 46 and Oliver and Allen 47 who saw a similar
phenomenon for white fl our. The increase in time required to obtain optimal
mixing with higher water absorption is furthermore ascribed to a less e ffi cient
energy transfer from the mixer into the developing dough at higher water
content. For wheat bran enriched bread making, Lai et al. 18 also found that
water absorptions higher than those indicated by Mixograph analyses gave
rise to increased loaf volumes. Hence, given the fact that the Farinograph
and Mixograph are not suited to predict the optimal baking conditions, their
use to assess the role of certain wheat bran properties on bread is reliable
only up to a certain extent. For instance, both analyses correctly indicate
that the water absorption did not change through particle size reduction or
heat treatment. The Farinograph also picked up the decrease and increase
in dough development time upon milling and toasting, respectively, which
were observed in the baking trials ( Figure 2 ). Similar to
3641 DOI: 10.1021/acs.jafc.5b05958
J. Agric. Food Chem. 2016, 64, 3636 − 3644
Journal of Agricultural and Food Chemistry
the observations of Cai et al., 24 such trends were not observed in
Mixograph analyses. Ultimately, the mixing time − loaf volume response
curves ( Figure 2 ) should primarily be considered to assess the role of
wheat bran properties on bread making.
Impact of Particle Size Dependent Hydration Properties on Bread
Making. Whereas particle size did not have an outspoken e ff ect on the
relatively strong water binding capacity of wheat bran, which is relevant
during dough development, 5
the time required for complete hydration of bran is dependent on particle
size as shown by the Enslin − Ne ff water uptake experiments ( Table 1 ). The
fact that the optimal water absorption remained constant for samples with
varying particle size is in agreement with the former fi nding. The small di ff erencesbran samples in terms of loaf volume. In contrast, the coarse bran particles
in strong water binding capacity that were observed in some cases ( Table 1 )
thus did not appear to exert a signi fi cant e ff ect during bread making. To
evaluate whether the modi fi ed hydration kinetics a ff ect the bread making
process, the mixing time − loaf volume response curves obtained for the
nontoasted samples before and after prehydration are considered ( Figure 3 A
and C). Comparison of these pro fi les shows that for both bran samples with
a d av of 1687 and 77 μ m, prehydration of bran did not signi fi cantly a ff ect the
mixing time − loaf volume response curves. This indicates that particle size
dependent di ff erences in bran hydration kinetics are not relevant toward
bread making and cannot explain the alteration in mixing time − loaf volume
response curves upon milling. The irrelevance of particle size dependent
bran hydration kinetics may be ascribed to the fact that water uptake in the
Enslin −
Ne ff test occurs in a passive fashion, while mixing will most likely promote
water uptake.
Considering the above, it is clear that size dependent wheat bran
hydration properties cannot explain the obvious di ff erences in mixing time − loaf
volume pro fi les of coarse and fi ne bran. The e ff ect of milling on these pro fi les
must therefore be related to a pure particle size e ff ect or a potential release
of detrimental reactive (bio)chemicals. 21 The latter possibility can be excluded
given the independency of enzyme activities from particle size and the fact
that bran samples with di ff erent d av
have the same bread making potential ( Figure 4 ). Therefore, the correlation
between milling of bran and a decrease in mixing time which correlates with
optimal loaf volumes appears to be primarily the resultant of a particle size
related e ff ect. This e ff ect is ascribed to the hypothesis that bran particles
physically hinder interaction among fl our particles due a shielding e ff ect which
is more outspoken in the case of larger particles. It can be reasoned that this e ff
ect is minimal in the case of the fi nest bran sample with a d av of 77 μ m since
this particle size is of the same order of magnitude of fl our particles 48 which
would therefore hinder contact among fl our particles to a lesser extent. This
hypothesis is substantiated by the trends observed in the Farinograph
analyses where coarse particles with a d av of 1687
μ m display a dough development time of 10.0 min which decreases to 8.4
and 4.2 min for bran with a d av of 520 and 77
μ m, respectively ( Figure 1 ). With regard to the optimal loaf volumes, the
bran samples with variable d av did not show signi fi cant di ff erences.
Hence, it can be concluded that the impact of wheat bran on bread
making is independent of particle size given the prerequisite that optimal
dough development is achieved during mixing.
Validation of these results based on the literature is rather complicated
given the great controversy which exists with regard to the e ff ect of particle
size reduction on loaf volume.
3642
Article
While O ̈ zboy and Ko ̈ ksel, 20 de Kock et al., 21 Campbell et al., 22
Noort et al., 23 and Cai et al. 24 found fi ne bran to exert a more detrimental e ff ect
on loaf volume, Lai et al., 18 Moder et al., 8 and Pomeranz et al. 25 observed the
opposite. However, Zhang and Moore 2 and Coda et al. 26 found that an
intermediate particle size resulted in the highest loaf volume, while Gaillard
and Gallagher 27 and Curti et al., 28 O ̈ zboy and Ko ̈ ksel, 20 and Cai et al. 24 saw no
e ff ect of bran particle size on loaf volume. Alternatively, these contradictions
may be clari fi ed based on the results from the baking trials ( Figure 2 ).
Depending on the selected water absorption and mixing time, conclusions
similar to those found in the literature can be drawn. For instance, at 80%
water absorption ( Figure 3 A and C) and at a constant mixing time in the
range of three to 6 min, smaller bran particles will emerge as the most bene fi cial
start to emerge as the most favorable sample at a mixing time of 9 min,
though at their optimal dough development times bran particle size does not
signi fi cantly a ff ect the loaf volume ( Figure 4 ). Inappropriate estimation of
mixing time as well as water absorption will thus lead to a wrong evaluation
of its impact on bread making and may explain the contradictions that are
found in the literature. For instance, Pomeranz et al., 25 Noort et al., 23
and Cai et al. 24 used either the Farinograph or Mixograph to determine
water absorption and mixing times, while it was found that these devices
were not able to predict their optimal values. In the studies of Campbel et
al., 22 de Kock et al., 21
Gaillard and Gallagher, 27 Moder et al., 8 Zhang and Moore, 2
Coda et al., 26 Curti et al., 28 Lai et al., 18 and O ̈ zboy and Ko ̈ ksel, 20 the approach
to determine baking conditions was not speci fi ed, which renders comparison
of the results di ffi cult.
Impact of Toasting on Wheat Bran Hydration and Its Functionality during
Bread Making. As evidenced by the reduced Enslin water uptake rate,
toasting of bran causes a signi fi cant reduction in hydration speed ( Table 1 ),
which is ascribed to an increase in surface hydrophobicity during dry heat
treatment. 33 To assess whether the reduced hydration kinetics a ff ect bread
making, the baking trials in which toasted and presoaked toasted bran were
used are considered ( Figure 3 B and D). The pro fi les demonstrate that, at
relative short mixing times, incorporation of presoaked bran results in larger
loaf volumes compared to those of breads prepared with nonpresoaked
bran. This indicates that relatively more optimal dough must have been
developed in the presence of presoaked bran. The underlying mechanism
through which bran ’ s modi fi ed hydration behavior governs dough
development can be clari fi ed when considering the water distribution in
developing dough after a speci fi c mixing time for both cases. For
formulations including presoaked heat treated bran, it can be reasoned that
the amount of readily available water at the start of mixing amounts to
approximately 75% of the total amount added, under the assumption that
20 mL out of the 80 mL of added water is already absorbed by the 20 g of
bran. At the start of mixing, an additional share of water is absorbed by
fl our so that a proper water distribution is achieved which concurs with
normal dough development. Alternatively, incorporation of nonpresoaked
bran implies that an excess of 20 mL of water or 33% more water than what
is required for a proper hydration is initially present in an unbound state
during mixing. Because of the slow water uptake rate of toasted bran, the
excess of water gives rise to a batter-like system in which energy transfer
from mixers to the developing gluten network occurs less e ffi cient. Only as
the excess water gets absorbed
DOI: 10.1021/acs.jafc.5b05958
J. Agric. Food Chem. 2016, 64, 3636 − 3644
Journal of Agricultural and Food Chemistry Article

slowly in the act of mixing, the batter-like system will evolve to a normal schematically represented in Figure 5 . Whereas high hydration rates are
developing dough system such that proper dough development is eventually associated with short optimal dough development
achieved after an extended period. This phenomenon can also be deduced
from the Farinograph pro fi les of the toasted samples ( Figure 1 ). Initially, they
display a limited but fast dough development, which can be ascribed to both
the viscosity of the meal − water mixture and limited dough development.
After a subsequent slope discontinuity, the consistency builds up slowly as
the relative slow water absorption causes a long-lasting high free water
content and ine ffi cient dough development. Go ́

mez et al. 31 observed a

similar e ff ect in Doughlab analyses upon bran extrusion indicating that
other (hydro)thermal treatments may also result in less e ffi cient dough
development. In contrast to the modi fi ed hydration kinetics,
toasting did not have a
considerable e ff ect on wheat bran ’ s equilibrium water uptake ( Table 1 ). Figure 5. Dependency of optimal dough development time of bran enriched dough on
Since the optimal loaf volumes were obtained at the same dough water bran hydration rate and bran particle size. A short dough development time is
absorption as the untreated bran, the small di ff erences in strong water obtained in the case of bran which is characterized by a fast hydration rate and small
binding capacity that were observed in some cases ( Table 1 ) were not particle size.

relevant during bread making. For the optimal loaf volumes ( Figure 4 ), no
signi fi cant di ff erences were observed. Hence, whereas toasting delays bran
hydration and consequently dough development,
its times, large particles prolong the optimal dough development time.
impact on bread making at optimal dough development is not a ff ected. Given Furthermore, the dough development time may be modi fi ed by means of
that this impact does not change upon toasting, it can furthermore be wheat bran modi fi cations such as toasting, which reduces the hydration
concluded that, at least in this case, heat sensitive bran components including rate and increases the dough development time or milling, which
various enzymes such as decreases particle size and hence the optimal dough development time.
α- amylase, endoxylanases, and peptidase ( Table 1 ) did not determine this

■
impact. Despite the relatively high concentration of enzymes, their impact in
AUTHOR INFORMATION
bread making may be less pronounced due to the dilution of these
components in meal. It can moreover be argued that enzyme activity in Corresponding Author
dough may not be optimal due to limited substrate accessibility, inhibition * Tel: +32 16 321917. Fax: +32 16 321997. E-mail: christophe.
phenomena, and nonoptimal incubation temperature and pH. Validation of courtin@biw.kuleuven.be .
these conclusions is hard since data on the impact of (hydro)thermal Funding
treatments on the in fl uence of bran on bread making is limited and P.J.J. acknowledges the Institute for the Promotion of Innovation through
inconclusive. For instance, de Kock et al. 21 and Nelles et al. 29 observed an Science and Technology in Flanders (IWT-Vlaanderen, Brussels,
increase in loaf volume upon dry autoclave treatment and boiling of bran, Belgium) for fi nancial support (IWT-121702). S.H. acknowledges Flanders ’
respectively. However, Wang et al. 30 and Go ́ FOOD (Brussels, Belgium) for fi nancial support within the framework of
the BranTech project.
mez et al. 31
reported no e ff ect or a loss of bread making potential of wheat bran following Notes
extrusion of bran. In any of these cases, there is no guarantee though that This research is also part of the Methusalem program Food for the Future
breads were prepared under optimal conditions due to the limited information (2007 − 2014) at the KU Leuven. The authors declare no competing fi nancial
on the water absorption and mixing time that was provided in these studies. interest.
The baking trials in this article ( Figure 2 ) demonstrated that these optimal
conditions are, among others, dependent on the modi fi ed bran hydration
kinetics and should be taken into account to correctly assess the impact of
■ ABBREVIATIONS USED
d av, average particle size; AX, arabinoxylan
bran on bread making. In this perspective, it is noteworthy to mention that
Wang et al. 30 used a software supported response surface method to
determine the optimal baking absorption and mixing time and at least in one
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