Cargando…
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxy...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535077/ https://www.ncbi.nlm.nih.gov/pubmed/34681384 http://dx.doi.org/10.3390/foods10102335 |
_version_ | 1784587690743693312 |
---|---|
author | Molina, María Teresa Lamothe, Lisa Gunes, Deniz Z. Vaz, Sandra M. Bouchon, Pedro |
author_facet | Molina, María Teresa Lamothe, Lisa Gunes, Deniz Z. Vaz, Sandra M. Bouchon, Pedro |
author_sort | Molina, María Teresa |
collection | PubMed |
description | Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking. |
format | Online Article Text |
id | pubmed-8535077 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-85350772021-10-23 The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits Molina, María Teresa Lamothe, Lisa Gunes, Deniz Z. Vaz, Sandra M. Bouchon, Pedro Foods Article Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking. MDPI 2021-09-30 /pmc/articles/PMC8535077/ /pubmed/34681384 http://dx.doi.org/10.3390/foods10102335 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Molina, María Teresa Lamothe, Lisa Gunes, Deniz Z. Vaz, Sandra M. Bouchon, Pedro The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits |
title | The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits |
title_full | The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits |
title_fullStr | The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits |
title_full_unstemmed | The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits |
title_short | The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits |
title_sort | effect of arabinoxylan and wheat bran incorporation on dough rheology and thermal processing of rotary-moulded biscuits |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535077/ https://www.ncbi.nlm.nih.gov/pubmed/34681384 http://dx.doi.org/10.3390/foods10102335 |
work_keys_str_mv | AT molinamariateresa theeffectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits AT lamothelisa theeffectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits AT gunesdenizz theeffectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits AT vazsandram theeffectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits AT bouchonpedro theeffectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits AT molinamariateresa effectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits AT lamothelisa effectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits AT gunesdenizz effectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits AT vazsandram effectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits AT bouchonpedro effectofarabinoxylanandwheatbranincorporationondoughrheologyandthermalprocessingofrotarymouldedbiscuits |