Development of functional bran-enriched bread with acceptable physical and sensory properties: combination of selected high fiber and polyphenol brans with strong flour wheat genotypes

Çiğdem Mecitoğlu Güçbilmez; Mehmet Şahin; Aysun Göçmen Akçacık; Seydi Aydoğan; Sümeyra Hamzaoğlu; Berat Demir; Sadi Gür; Musa Türköz; Enes Yakışır; Ahmet Yemenicioğlu

doi:10.55147/efse.1571158

EN

Development of functional bran-enriched bread with acceptable physical and sensory properties: combination of selected high fiber and polyphenol brans with strong flour wheat genotypes

Abstract

Abstract The aim of this study was to obtain high-polyphenol and -fiber bread with acceptable physical and sensory properties by using brans and flours of selected red and white wheat genotypes. For this purpose, breads obtained from bran-enriched flours (% bran:wheat ratios: 10:90, 20:80, 30:70) of different red or white wheats were characterized for their polyphenol content, antioxidant activity (ABTS and DPPH methods), dietary fiber content, and physical (volume and weight, symmetry and crumb pore structure, crust and crumb color) and sensory properties for two succeeding harvesting years. The increase of bran content of flours up to 30% caused significant increases in total dietary fiber (3-fold), and phenolic content (1.6-fold) and antioxidant activity (2-fold) of breads. The antioxidant parameters and dietary fiber content of bread improved when flour and bran of red wheat genotypes were used instead of those of white wheat genotypes. The bran-enrichment reduced the physical quality parameters such as specific volume, pore structure and symmetry of obtained breads, but sensory properties (color, taste, odor, appearance, overall quality) of breads were acceptable even at 30% bran content. Combination of selected high-fiber and -polyphenol brans with strong flour wheat cultivars gives highly functional bread with acceptable quality.

Keywords

Bread , bran , dietary fiber , phenolic content , antioxidant activity

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Details

Primary Language

English

Subjects

Food Technology , Grain Technology

Journal Section

Research Article

Authors

Çiğdem Mecitoğlu Güçbilmez ^*
0000-0003-0670-4546
Türkiye

Mehmet Şahin
0000-0003-2446-5227
Türkiye

Aysun Göçmen Akçacık
0000-0002-8209-0796
Türkiye

Seydi Aydoğan
0000-0003-0472-1211
Türkiye

Sümeyra Hamzaoğlu
0000-0002-0572-3801
Türkiye

Berat Demir
0000-0001-6102-2527
Türkiye

Sadi Gür
0000-0002-1857-8359
Türkiye

Musa Türköz
0000-0002-9580-1884
Türkiye

Enes Yakışır
0000-0002-0161-9206
Türkiye

Ahmet Yemenicioğlu
0000-0002-5356-0058
Türkiye

Early Pub Date

December 18, 2024

Publication Date

December 30, 2024

Submission Date

October 23, 2024

Acceptance Date

November 19, 2024

Published in Issue

Year 1970 Volume: 5 Number: 2

DOI

https://doi.org/10.55147/efse.1571158

IZ

https://izlik.org/JA99ZN39KC

APA

Mecitoğlu Güçbilmez, Ç., Şahin, M., Göçmen Akçacık, A., Aydoğan, S., Hamzaoğlu, S., Demir, B., Gür, S., Türköz, M., Yakışır, E., & Yemenicioğlu, A. (2024). Development of functional bran-enriched bread with acceptable physical and sensory properties: combination of selected high fiber and polyphenol brans with strong flour wheat genotypes. European Food Science and Engineering, 5(2), 101-110. https://doi.org/10.55147/efse.1571158

Cited By

Enhancing the nutritional profile of refined wheat bread with cereal and pulse flours: assessment of phytate content and mineral bioaccessibility

European Food Research and Technology

https://doi.org/10.1007/s00217-025-04930-8

Development of an Innovative Technology for the Production of Yeast-Free Bakery Products with Plant-Based Ingredients Through Mechanical Aeration Methods

Processes

https://doi.org/10.3390/pr14020212

Öz

Development of functional bran-enriched bread with acceptable physical and sensory properties: combination of selected high fiber and polyphenol brans with strong flour wheat genotypes

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Enhancing the nutritional profile of refined wheat bread with cereal and pulse flours: assessment of phytate content and mineral bioaccessibility

Development of an Innovative Technology for the Production of Yeast-Free Bakery Products with Plant-Based Ingredients Through Mechanical Aeration Methods