Selection of Wheat Miller’s Bran Based on the Sub-aleurone Protein Content Allows Increase of the Quality of Bran-Enriched Bread
Year: 2024
Type: article
Abstract: Wheat miller’s bran negatively affects the gluten network but contains the grain tissue with the highest gluten content, the sub-aleurone. Here, the aim was to investigate how sub-aleurone gluten proteins in miller’s bran affect bran-enriched bread quality. A bread-making experiment was performed with six lab-scale-produced bran samples. These strongly differed in protein content (10.8–18.6%) but had a similar particle size ( d 50: 1266–1330 μm) and strong water retention capacity (0.71–0.80 mL of H 2 O/g). Bran protein content variation mainly originated from sub-aleurone protein content variation (10.7–26.2%). Incorporating the bran with the highest versus lowest sub-aleurone protein content increased the loaf volume by 22.4%. 99% of loaf volume variation could be explained by sub-aleurone protein content variation. Conclusively, sub-aleurone protein content is the most important factor regarding bran functionality in bread-making. This was strengthened using commercial bran. Therefore, bran selection based on (sub-aleurone) protein content could be a low-cost, low-effort opportunity for bran-enriched bread-making.
Institution: KU Leuven
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
Funder: Fonds Wetenschappelijk Onderzoek
Awards: Study of wheat subaleurone proteins and their relevance in the production of wheat based foods, Unravelling the impact of sourdough fermentations on the viscoelastic gluten network and the aqueous phase in a wheat wholemeal dough system in relation to gas cell stability, Subaleurone in wheat bran: an overlooked and unexploited source of gluten
OpenAlex ID: W4403388465