Chemical Characteristics and Properties of Dough Made with Fine Wheat Bran Particles after Hydrothermal Treatment

The importance of dietary fiber in normal and therapeutic diets has been acknowledged by numerous authors in recent years. Dietary fiber has different physiological effects on human health. The recommended daily intake of dietary fiber is about 30 g, but less than this is often consumed. Wheat bran is an excellent source of dietary fiber and is used to fortify foods. The nutritional benefits of fiber have led to an increase high-fiber bread; however, incorporating wheat bran into dough changes its properties. In this study, digital image analysis was used to measure bran particle size. Both small and large bran samples were prepared. The effect of processed small bran on dough rheology during mixing was determined using a farinograph. Water absorption, dough development time, stability and the valorimetric value of dough containing hydrothermaled bran increased about 1, 15, 50 and 10 %, respectively. The treatment decreased the degree of softening from 120 to 70 BU and increased fiber content 25%. The results indicated a reduction in glutathione content of about 55% in hydrothermaled bran.