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

Year 2024, Volume: 5 Issue: 2, 60 - 69

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

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

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

Supporting Institution

General Directorate of Agricultural Research and Policy

Project Number

TAGEM/HSGYAD/Ü/20/A3/P1/1765

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