Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

Wheat bran incorporation in bread has multiple health benefits, but also a detrimental effect on overall quality. Bran is hypothesised to withdraw water from gluten, resulting less optimal viscoelastic dough properties and lower gas retention capacity, turn decreased loaf volume. In this study, wheat samples having different capacities were produced used investigate hypothesis. Gluten-starch model systems the of substitution part starch by combination with absorptions mixing times was evaluated. The gluten network doughs investigated using rheological microstructural analyses these linked final A proper microstructure, as visualised CLSM, could be achieved presence bran. However, significant effects type bran, absorption time rheology volume observed. addition strain hardening despite optimisation time. deleterious increased adding modified high capacity surface area. results indicate that dynamic redistribution after cell can have an when added dough. behaviour proved itself valuable predictor (modified)