TECHNOLOGICAL PROPERTIES OF DOUGH FROM WHEAT FLOUR AND FERMENTED BRAN

Abstract

Protein quality and quantity are related with dough properties and loaf form. However, an important factor for dough quality is the composition of flour mix. Nowadays, scientists develop new products with the increasing nutritive value, using oatmeal, buckwheat flour, bran. Wheat bran is a composite material formed from different histological layers, and three different strips can be obtained from the soaked outer layers. The investigations suggest that enzymatic treatments of wheat bran are effective methods to improve the concentration of bioactive compounds, antioxidant activity and water-soluble dietary fibre. The aim of the study is to estimate the technological properties of wheat dough with bran and fermented bran. Wheat flour was substituted with bran and fermented bran (5, 7, 10, 15 %). The f ollowing quality parameters were analysed using standard methods: the rheological properties of dough were analysed using Brabender Farinograph-AT (GmbH&Co.KG., Germany), and the moisture content of flour samples was determined according to the AACC 44-15A (2000). The results of the present research demonstrate that the rheological properties of dough decrease is wheat flour substituted with 15 % of fermented bran. Water absorption and dough development time of dough with fermented bran addition is less than the parameters of control wheat flour. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12360