Impact of wheat bran addition on the temperature-induced state transitions in dough during bread-baking process.

Padma Ishwarya, S. and Kiran, M. Desai and Srinivasulu, N. and Anandharamakrishnan, C. (2018) Impact of wheat bran addition on the temperature-induced state transitions in dough during bread-baking process. International Journal of Food Science and Technology, 53. pp. 404-411.

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Abstract

Wheat bran-mediated effects on temperature-induced state transitions of proofed bread dough were studied as function of its level of replacement (5%–15%) to wheat flour. Proofed dough was subjected to rheological tests at small deformations. During heating of proofed dough from 30 °C to 95 °C, the value of elastic modulus (G0) attained its maximum at a temperature (TG0 max ) that represented peak gelatinisation temperature (TP). Dough with 15% bran depicted significant increase in TP over other formulations. Bran addition increased glass transition temperature (Tg) of dough and suppressed drop in elastic modulus (G0) at T > Tg. The above events resulted in decreased loaf-specific volume and increased crumb hardness. The former was caused by retarded bubble expansion during initial stages of baking, explained by reduced uniaxial and biaxial extensibilities of dough. Mean bubble size depicted an inverse relationship with the hardness of breadcrumb.

Item Type:	Article
Uncontrolled Keywords:	Bread, bubbles, elastic modulus, extensibility, glass transition temperature, hardness, loaf-specific volume, starch gelatinisation temperature, texture profile analysis, wheat bran
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Feb 2018 06:37
Last Modified:	20 Feb 2018 06:37
URI:	http://ir.cftri.res.in/id/eprint/13432

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