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Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality |
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| Authors: | Sen Ma Zhen Wang Ning Liu Peng Zhou Qingdan Bao Xiaoxi Wang |
| Affiliation: | 1. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001 China;2. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001 China Contribution: Data curation (equal), Investigation (equal), Writing - original draft (equal);3. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001 China Contribution: Writing - original draft (equal);4. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001 China Contribution: Writing - review & editing (equal) |
| Abstract: | The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased (P < 0.05). The elastic modulus and viscous modulus showed an upward trend, probably due to the increased molecular weight of the viscoelastic body resulting from the presence of WBDF. Additionally, by changing the quality of the gluten network, the specific volume and L* value significantly decreased from 2.52 to 1.31 mL g−1, and from 87 to 51, respectively, these adverse effects on CSBs could be moderated by the fermentation process. |
| Keywords: | Blended dough dietary fibre fermentation process rheological properties wheat bran |